If you’ve ever wished for a mashup between a classic cupcake and a crave-worthy cookie, these Red Velvet Cupcake Cookies will absolutely thrill you. Imagine everything you love about red velvet—velvety cocoa notes, a playful scarlet hue, and that unmistakable hint of tang—all wrapped into soft, pillowy cookies. They’re a hit at parties, a companion for cozy evenings, and utterly irresistible topped with a swoop of cream cheese frosting. You’re about to fall in love with your new go-to treat!
Ingredients You’ll Need
The ingredients for these Red Velvet Cupcake Cookies are refreshingly straightforward, but each one plays a vital role in their signature fluffiness, bold color, and irresistible flavor. Here’s what you’ll need, along with tips to ensure your cookies come out perfect every time.
- Unsalted Butter, softened: Using room temperature butter guarantees your cookies will cream properly and bake up with a tender crumb.
- Granulated Sugar: The main sweetener that also helps create those classic chewy edges.
- Brown Sugar, packed: Adds a depth of flavor and a subtle molasses note to complement the cocoa.
- Large Egg: Holds everything together and helps achieve that cupcake-like fluffiness.
- Vanilla Extract: Brings warm, aromatic undertones that balance the chocolate.
- Red Food Coloring: Gives the cookies their festive, iconic red hue—don’t skip it!
- All-Purpose Flour: Provides structure and just the right amount of tenderness.
- Unsweetened Cocoa Powder: Delivers the signature cocoa flavor without overpowering sweetness.
- Baking Soda: Ensures your cookies puff up ever so slightly, creating a light, cake-like texture.
- Salt: Brightens all the flavors and balances sweetness.
- White Chocolate Chips (optional): A creamy, sweet surprise in every bite if you’re feeling a little extra.
- Cream Cheese Frosting (optional for topping): The perfect, tangy finish that makes these cookies taste even more like cupcakes.
How to Make Red Velvet Cupcake Cookies
Step 1: Prep Your Oven and Equipment
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper so nothing sticks—bonus, clean-up is a breeze!
Step 2: Cream Together the Butter and Sugars
In a big mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and pale. This sets the stage for cookies with the perfect texture.
Step 3: Mix in Wet Ingredients
Add the egg, vanilla extract, and that show-stopping red food coloring. Beat again until everything is well combined and the color is vibrant and even throughout the batter.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures your cocoa powder and baking soda are evenly distributed, so every bite of your Red Velvet Cupcake Cookies is just right.
Step 5: Bring It All Together
Gradually add the dry ingredients to your wet mixture, mixing just until there are no streaks of flour left. Don’t overmix—gentle folding keeps the cookies deliciously soft. Fold in white chocolate chips here if you’re including them.
Step 6: Scoop and Bake
Using a tablespoon or small cookie scoop, portion out the dough onto your prepared baking sheet, spacing them about two inches apart. Bake for 8–10 minutes, just until the edges look set but the centers are still soft—they’ll firm up as they cool!
Step 7: Cool and Frost
Let the cookies cool on the pan for five minutes before transferring them to a wire rack. If you’re a frosting fan, swirl a bit of cream cheese frosting over each cookie once they’re cool to the touch.
How to Serve Red Velvet Cupcake Cookies
Garnishes
Dress up your Red Velvet Cupcake Cookies with a generous swirl of cream cheese frosting and a sprinkle of white chocolate shavings or red velvet crumbs. Even a dot of festive sprinkles makes every cookie feel like a special occasion.
Side Dishes
These cookies are incredible alongside a tall glass of cold milk, rich hot cocoa, or even a cozy cup of coffee. For a dessert spread, pair them with fresh berries, vanilla ice cream, or a fruit salad for a sweet touch of contrast.
Creative Ways to Present
Pile the cookies high on a tiered tray for parties, or package a few in clear cellophane bags tied with ribbon for a homemade gift. For a dramatic dessert, stack cookies with layers of cream cheese frosting between them “sandwich-style”—Red Velvet Cupcake Cookie towers never fail to impress!
Make Ahead and Storage
Storing Leftovers
Once baked and (if desired) frosted, keep your Red Velvet Cupcake Cookies in an airtight container at room temperature for up to four days. Store them unstacked to keep the frosting smudge-free; slip a sheet of parchment between layers if stacking is a must.
Freezing
You can absolutely freeze these cookies both before and after baking. For unbaked dough, scoop it into balls and freeze—bake straight from the freezer, just adding a minute or two to the time. For baked cookies, freeze them unfrosted; defrost at room temperature before serving or adding frosting.
Reheating
To revive that just-baked texture, warm plain cookies in the microwave for 5-10 seconds. If your cookies are frosted, let them come to room temperature naturally for the best results.
FAQs
Can I use natural cocoa powder instead of Dutch process?
Definitely! Both types of cocoa powder will work in Red Velvet Cupcake Cookies. Natural cocoa gives a lighter flavor while Dutch process deepens the color and chocolatey taste—choose your favorite.
Do I have to use the food coloring?
The food coloring provides that unmistakable red hue, but the flavor stays delightful without it. The cookies will just be a subtle brown shade rather than the classic red velvet look.
Can I make these dairy-free?
Absolutely! Just swap the butter for your favorite plant-based substitute and use a dairy-free cream cheese for the frosting if you opt to top them.
Why are my cookies spreading too much?
If your Red Velvet Cupcake Cookies are coming out too thin, make sure your butter wasn’t melted, and chill the dough for 15–20 minutes if your kitchen is warm. Accurate flour measurement helps, too!
Can I double the batch for a party?
Absolutely! This recipe doubles wonderfully, which makes Red Velvet Cupcake Cookies an easy crowd-pleaser. Just bake in batches and try not to eat them all before your guests arrive.
Final Thoughts
Go ahead—treat yourself and the ones you love to a batch of Red Velvet Cupcake Cookies. They’re the perfect balance of simple and show-stopping, and I promise one bite will have everyone asking for the recipe. Happy baking!
Print
Red Velvet Cupcake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cupcake Cookies are a delightful treat that combines the flavors of red velvet cake with the convenience of a cookie. Soft, cake-like, and topped with optional cream cheese frosting, they are perfect for any sweet craving.
Ingredients
Main Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Optional:
- 1/2 cup white chocolate chips
- Cream cheese frosting (optional for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, and red food coloring until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Mix the batter: Gradually add the dry ingredients to the wet mixture and mix until fully combined. Fold in white chocolate chips if using.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 8–10 minutes until the edges are set and centers are soft.
- Cool and serve: Allow to cool for 5 minutes on the pan before transferring to a wire rack. Top with cream cheese frosting if desired.
Notes
- These cookies have the soft, cake-like texture of a cupcake and can be frosted or served plain.
- Store in an airtight container for up to 4 days.
- For a richer flavor, use dark cocoa powder and reduce the sugar slightly.
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