Frosted Red Velvet Cupcake Cookies

Introduction

If you love red velvet cake and soft cookies, these Frosted Red Velvet Cupcake Cookies are your dream dessert. They combine the chewy, tender texture of a cookie with the sweet, creamy frosting of a cupcake, giving you the perfect balance of rich cocoa, vanilla flavor, and melt-in-your-mouth cream cheese frosting.

They’re gorgeous, festive, and surprisingly easy to make — making them perfect for birthdays, holidays, Valentine’s Day, cookie trays, bake sales, or simply treating yourself.

With their red color and swirled frosting top, they look like bakery cookies — but you can make them in just minutes.

Ingredients List

For the Cookies

1/2 cup (115g) unsalted butter, softened
3/4 cup (150g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon cocoa powder
1 1/3 cups (165g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon red food coloring (liquid or gel)
1–2 tablespoons milk (only if needed to soften dough)

For the Cream Cheese Frosting

4 oz (115g) cream cheese, softened
3 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/4 cups powdered sugar
Pinch of salt

Timing

Step	Time
Prep Time	10 minutes
Bake Time	9–11 minutes
Cooling + Frosting	15 minutes
Total Time	~35 minutes

Step-by-Step Instructions

Step 1: Cream the Butter and Sugar

Beat butter and sugar together until light and fluffy (about 2 minutes).
Mix in the egg and vanilla.

Step 2: Add the Dry Ingredients

In a separate bowl, whisk:

Flour
Cocoa powder
Baking soda
Baking powder
Salt

Add dry mixture to wet mixture.
Mix just until combined.

Add red food coloring to reach desired red color.
If dough feels stiff, add 1 tablespoon milk.

Step 3: Form and Bake

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

Scoop dough into balls (about 1–2 tablespoons each).
Bake 9–11 minutes, just until edges are set but centers look soft.

Cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

Beat cream cheese + butter until smooth.
Add vanilla + powdered sugar + pinch of salt.
Beat until fluffy (1–2 minutes).

Step 5: Frost the Cookies

Transfer frosting into a piping bag and swirl onto each cookie like a cupcake.
Or spread with a spoon for a softer, home-baked look.

Nutritional Information (Approx. per cookie)

Nutrient	Amount
Calories	~185 kcal
Fat	9g
Carbs	24g
Protein	2g

Healthier Alternatives

Goal	Adjustment
Lower Sugar	Reduce powdered sugar in frosting by 1/4 cup
Gluten-Free	Use 1:1 gluten-free baking flour
Dairy-Free	Use vegan butter + dairy-free cream cheese
Deeper Cocoa Flavor	Increase cocoa to 2 tablespoons

Serving Suggestions

These cookies pair perfectly with:

Hot chocolate
A vanilla latte
A cup of black tea
Cold milk

Beautiful on:

Holiday cookie platters
Birthday dessert tables
Valentine’s treat boxes

Common Mistakes to Avoid

Mistake	Solution
Cookies turn dry	Do not overbake — remove when centers are still soft
Dough too stiff	Add 1–2 tsp milk to soften
Frosting melts	Ensure cookies are fully cooled before frosting
Cookies spread too thin	Chill dough 10 minutes before baking

Storing Tips

Room Temperature (Frosted): 1 day
Refrigerator: Up to 5 days
Freeze (Unfrosted Cookies): Up to 2 months
Frost just before serving for best texture.

Conclusion

These Frosted Red Velvet Cupcake Cookies are soft, luxurious, and topped with silky cream cheese frosting — the perfect blend of cookie comfort and cupcake elegance. They’re easy to make, beautiful to serve, and always a crowd favorite.

Make them once — and they’ll become your new signature cookie.

FAQs

1. Can I use store-bought cream cheese frosting?
Yes — but homemade frosting gives the best flavor.

2. Can I bake these ahead of time?
Yes — bake the cookies, store airtight, and frost before serving.

3. Can I add chocolate chips?
Absolutely — white chocolate chips are especially good in these.

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