Frosted Red Velvet Cupcake Cookies
Soft and chewy cookies that encapsulate the rich, velvety flavor of classic red velvet cupcakes, topped with luscious cream cheese frosting.
Ingredients
For the Cookie
- 1.5 cups all-purpose flour (spooned and leveled)
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon instant milk powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature Recommend high-quality butter such as Kerrygold for a creamier texture.
- 3 tablespoons vegetable oil (or any neutral flavored oil)
- 1/2 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg, at room temperature Room temperature helps integrate the batter better.
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar
- 1-2 teaspoons red liquid-gel food coloring Adjust to your desired shade.
For the Cream Cheese Frosting
- 3 ounces block cream cheese, softened
- 6 tablespoons unsalted butter, softened to room temperature
- 1 teaspoon pure vanilla extract
- 1.5 cups powdered sugar (adjust for sweetness)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
- In a large bowl, combine the softened butter, vegetable oil, brown sugar, and granulated sugar. Whisk until smooth and well blended.
- Whisk in the egg and vanilla until fully incorporated. Pour in the vinegar and add food coloring, mixing until well combined.
- Slowly fold the dry ingredients into the wet mixture, ensuring you don’t overmix. The dough will be thick and sticky.
- Using a large (3 to 4 tablespoons) cookie scoop, place generous portions of dough onto the prepared baking sheets, leaving 3 inches between each scoop to allow for spreading.
Baking
- Place in the center of your preheated oven and bake for 12 to 15 minutes, or until puffed and slightly spread out. The edges should just begin to turn a very light golden brown.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Making the Frosting
- In a medium bowl, cream together the cream cheese and butter until smooth.
- Add the vanilla and powdered sugar, mixing until you achieve a creamy consistency. If it is too soft, chill it in the fridge for 30-60 minutes.
Frosting the Cookies
- Once the cookies are fully cooled, pipe or spread the cream cheese frosting generously on top.
- For a fun touch, crumble any uneven cookies to sprinkle on top!
Notes
Keep the cookies in an airtight container at room temperature for up to 4 days. If refrigerated, they can last about a week. For make-ahead, wrap the dough in plastic wrap and refrigerate for up to 3 days or freeze for up to 2 months. Thaw in the fridge before baking.