Red Velvet Cupcake Cookies

Why You’ll Love This Recipe

These cookies are everything you love about red velvet cupcakes — but easier to make and even more indulgent. Here’s why you’ll fall in love with them:

• Soft, chewy centers with slightly crisp edges
• A perfect balance of cocoa and vanilla flavor
• A luscious cream cheese frosting that melts into the cookies
• Beautiful deep-red color for an eye-catching dessert
• Ideal for Valentine’s Day, Christmas, or any celebration

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour
• Unsweetened cocoa powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Red food coloring
• Vanilla extract
• White vinegar

For the frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg, red food coloring, vanilla extract, and vinegar, and mix until well combined.
5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
6. Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet about 2 inches apart.
7. Bake for 10–12 minutes or until the edges are set and the centers appear slightly soft.
8. Allow cookies to cool completely before frosting.
9. For the frosting, beat cream cheese and butter until smooth, then add powdered sugar and vanilla. Mix until creamy and spreadable.
10. Spread or pipe frosting onto cooled cookies and enjoy.

Servings and timing

This recipe makes about 20–24 cookies.
Prep Time: 20 minutes
Bake Time: 12 minutes
Cooling Time: 20 minutes
Total Time: Approximately 50 minutes

Variations

• Stuffed Version: Add a small spoonful of frosting between two cookies for red velvet sandwich cookies.
• Chocolate Chip Twist: Mix white chocolate chips into the dough before baking.
• Heart-Shaped Cookies: Use a heart-shaped cutter for Valentine’s Day.
• Frosting Drizzle: Instead of spreading frosting, drizzle it lightly over the cookies for a decorative touch.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days. For best results, let them come to room temperature before serving. If unfrosted, cookies can be stored at room temperature in a sealed container for 3–4 days. To freeze, place unfrosted cookies in a freezer-safe bag for up to 3 months. Thaw before frosting and serving.

FAQs

Can I use store-bought red velvet cake mix?

Yes, you can use cake mix for a quicker version — just adjust baking time to prevent overbaking.

Why do red velvet recipes include vinegar?

Vinegar enhances the red color and reacts with cocoa to create a tender texture.

Can I make these cookies without food coloring?

Yes, but they’ll have a natural cocoa-brown color instead of vibrant red.

Can I use a hand mixer instead of a stand mixer?

Absolutely — a hand mixer works perfectly for both the dough and the frosting.

Can I use margarine instead of butter?

Butter is recommended for the best flavor and texture, but margarine can be substituted if needed.

How do I prevent my cookies from being dry?

Don’t overbake — remove them when the centers still look slightly soft. They’ll firm up as they cool.

Can I pipe the frosting for decoration?

Yes, a piping bag with a star tip makes them look like mini cupcakes.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking.

What’s the best type of food coloring to use?

Gel food coloring gives the deepest red color without thinning the dough.

Can I freeze the frosted cookies?

It’s best to freeze them unfrosted. Frosting can become watery after thawing.

Conclusion

Red Velvet Cupcake Cookies are the ultimate blend of elegance and comfort. With their signature red hue, soft texture, and creamy frosting, they bring the classic charm of red velvet in a fun, handheld form. Whether you’re baking for a celebration or a sweet indulgence at home, these cookies are sure to impress every time.

Red Velvet Cupcake Cookies

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Red Velvet Cupcake Cookies bring the luxurious flavor of red velvet cake into chewy, soft cookies topped with creamy cream cheese frosting — perfect for any special occasion.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 50 minutes
• Yield: 20–24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 2/3 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 large egg
• 1 tablespoon red food coloring (gel preferred)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 4 oz cream cheese, softened
• 2 tablespoons unsalted butter, softened (for frosting)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract (for frosting)

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Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Add egg, red food coloring, vanilla extract, and vinegar. Mix until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms.
6. Scoop tablespoon-sized portions of dough and place them about 2 inches apart on prepared baking sheets.
7. Bake for 10–12 minutes, until edges are set and centers look slightly soft. Do not overbake.
8. Cool cookies completely on a wire rack before frosting.
9. For the frosting, beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, mixing until creamy and spreadable.
10. Spread or pipe frosting onto cooled cookies and serve.

Notes

• For deeper color, use gel red food coloring instead of liquid.
• Do not overbake — cookies should remain soft in the center.
• Refrigerate frosted cookies and let come to room temperature before serving.
• Unfrosted cookies can be frozen for up to 3 months.

Nutrition

• Serving Size: 1 cookie
• Calories: 190
• Sugar: 16g
• Sodium: 125mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 30mg