Description

These Red Velvet Cupcake Cookies combine the chewy goodness of a cookie with the classic flavor and look of red velvet cupcakes. Topped with a smooth cream cheese frosting, they’re a festive and fun treat perfect for Valentine’s Day, holidays, or any time you’re craving something sweet and special.

Ingredients

For the Cookies:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 1/2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Cream Cheese Frosting:

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Optional Toppings:

Red sprinkles
Mini chocolate chips
Crushed freeze-dried strawberries

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Instructions

Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Make the Cookie Dough:
In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Mix in egg, vanilla, and red food coloring until well combined.
Add Dry Ingredients:
In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Slowly add to wet mixture and stir until a soft dough forms.
Scoop & Bake:
Scoop dough into tablespoon-sized balls and place on the baking sheet, spacing 2 inches apart. Flatten slightly with your hand.
Bake for 9–11 minutes, until edges are set and centers are soft. Cool completely before frosting.
Make the Frosting:
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until fluffy and creamy.

Frost & Decorate:
Spread or pipe frosting onto cooled cookies. Add sprinkles or toppings if desired.

Notes

For extra chocolate flavor, fold in mini chocolate chips to the cookie dough.
Store cookies in the fridge (due to cream cheese frosting) for up to 5 days.

You can also sandwich two cookies together with frosting for red velvet cookie sandwiches!