Description
Red Velvet Cupcake Cookies: Indulgent chocolate cookies with cream cheese filling, perfect for a sweet treat that will impress any crowd.
Ingredients
Scale
- 2¼ cups (281g) all-purpose flour
- 3 tablespoons (15g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1–2 tablespoons red food coloring (liquid) or 1-2 teaspoons gel food coloring
- 8 oz (225g) cream cheese, softened
- 4 tablespoons (57g) unsalted butter, softened
- 2½ cups (300g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare the Cookie Dough In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside. In a large mixing bowl, cream the softened butter with both sugars using an electric mixer on medium speed for about 2-3 minutes until light and fluffy. This thorough creaming process incorporates air into the dough, giving your Red Velvet Cupcake Cookies their perfect texture.
- Step 2: Add Wet Ingredients Add eggs one at a time, beating well after each addition. Pour in the milk, vanilla extract, and red food coloring, mixing until the color is evenly distributed throughout the batter. Take your time here—ensuring the color is uniform will give your cookies that stunning presentation. The mixture may look slightly curdled at this point, but don’t worry, it will come together when you add the dry ingredients.
- Step 3: Combine and Chill Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix—stop as soon as the flour disappears. The dough will be somewhat soft. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 24 hours. This resting period is crucial for developing flavor and ensuring your Red Velvet Cupcake Cookies maintain their shape while baking.
- Step 4: Bake the Cookies When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop chilled dough using a 1½-tablespoon cookie scoop and place balls about 2 inches apart on the prepared sheets. For perfectly round cookies, roll each portion between your palms. Bake for 10-12 minutes until the edges are set but centers still look slightly underdone—they’ll continue cooking on the hot sheet after removal.
- Step 5: Prepare Frosting and Finish While cookies cool completely on a wire rack, make the cream cheese frosting. Beat softened cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add powdered sugar, vanilla, and salt, beating until light and creamy. Once cookies are completely cool, top each with a generous swirl of frosting, mimicking the look of a cupcake. For the authentic Red Velvet Cupcake Cookie experience, add festive sprinkles or a light dusting of cocoa powder as a finishing touch.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 calories
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg