If you love the rich, chocolatey flavor of red velvet cake and the soft, chewy texture of cookies, this recipe is for you! These Red Velvet Cupcake Cookies combine the best of both worlds—soft-baked red velvet cookies with a hint of cocoa, topped with a luscious cream cheese frosting that makes them taste just like cupcakes!
Whether you’re baking for a holiday, Valentine’s Day, Christmas, or just because you love red velvet, these cookies are a guaranteed crowd-pleaser.
Why You’ll Love This Recipe
✔️ Soft, Chewy, & Cake-Like – The perfect cookie meets cupcake texture!
✔️ Rich Red Velvet Flavor – A hint of cocoa and vanilla make these cookies irresistible.
✔️ Cream Cheese Frosting – Because red velvet isn’t complete without it!
✔️ Easy to Make – No rolling or chilling required—just scoop, bake, and frost.
✔️ Perfect for Gifting – These gorgeous cookies make an elegant treat for special occasions.
Ingredients (Measured in Grams for Accuracy)
For the Red Velvet Cookies:
- All-purpose flour – 250g (2 cups)
- Unsweetened cocoa powder – 15g (2 tablespoons)
- Baking soda – 5g (1 teaspoon)
- Salt – 3g (½ teaspoon)
- Unsalted butter (softened) – 115g (½ cup)
- Granulated sugar – 150g (¾ cup)
- Brown sugar – 100g (½ cup, packed)
- Egg – 1 large
- Egg yolk – 1 large
- Vanilla extract – 5ml (1 teaspoon)
- Red food coloring – 10ml (2 teaspoons)
- Buttermilk – 60ml (¼ cup)
For the Cream Cheese Frosting:
- Cream cheese (softened) – 170g (6 oz)
- Unsalted butter (softened) – 115g (½ cup)
- Powdered sugar – 240g (2 cups)
- Vanilla extract – 5ml (1 teaspoon)
- Pinch of salt
Optional Garnishes:
- Red velvet cake crumbs
- Sprinkles or white chocolate shavings
Step-by-Step Instructions
1. Make the Red Velvet Cookies
1️⃣ Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
2️⃣ In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3️⃣ In a large mixing bowl, beat butter, granulated sugar, and brown sugar until creamy (about 2 minutes).
4️⃣ Add egg, egg yolk, vanilla, and red food coloring, mixing until well combined.
5️⃣ Alternate adding dry ingredients and buttermilk, mixing until just combined (do not overmix).
6️⃣ Scoop dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing cookies about 5 cm (2 inches) apart.
7️⃣ Bake for 10-12 minutes, until edges are set but centers are soft.
8️⃣ Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
2. Make the Cream Cheese Frosting
1️⃣ In a mixing bowl, beat cream cheese and butter until smooth.
2️⃣ Add powdered sugar, vanilla, and a pinch of salt, beating until creamy.
3️⃣ If the frosting is too thick, add a teaspoon of milk to loosen it.
3. Assemble the Cookies
1️⃣ Once cookies are completely cool, spread or pipe cream cheese frosting on top.
2️⃣ Garnish with red velvet cake crumbs, sprinkles, or white chocolate shavings for a festive touch.
Nutritional Information (Per Cookie, Based on 18 Cookies)
- Calories: ~220 kcal
- Protein: 3g
- Carbohydrates: 28g
- Fats: 11g
- Sugar: 18g
- Fiber: 1g
Pro Tips for the Best Red Velvet Cupcake Cookies
???? Use Buttermilk for Authentic Flavor – Buttermilk makes the cookies soft and gives them that classic red velvet taste.
???? Don’t Overbake! – Red velvet cookies should be soft in the center. Take them out when they still look slightly underbaked.
???? Use Gel Food Coloring – For vibrant red color, use gel food coloring instead of liquid.
???? Chill the Dough for Thicker Cookies – If you prefer thicker cookies, chill the dough for 30 minutes before baking.
???? Make It a Sandwich Cookie! – Add frosting between two cookies for a red velvet whoopie pie!
Fun Variations to Try
❤️ Red Velvet Crinkle Cookies – Roll the cookie dough in powdered sugar before baking for a crinkly, bakery-style effect.
???? Stuffed Red Velvet Cookies – Add a piece of white chocolate or cream cheese in the center for a gooey surprise.
???? Mini Cupcake Cookies – Bake them in a mini muffin tin and top with frosting like bite-sized cupcakes!
How to Store & Freeze
???? Refrigerate – Store cookies in an airtight container in the fridge for up to 5 days.
❄️ Freeze the Cookies – Place baked (unfrosted) cookies in a freezer bag and freeze for up to 2 months.
???? Reheat – Let thaw at room temperature before frosting and serving.
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