Frosted Red Velvet Cupcake Cookies Recipe

Introduction

This easy Frosted Red Velvet Cookies recipe delivers the classic flavor of the beloved cake in a soft, handheld cookie form. Topped with a luscious cream cheese frosting, they are the perfect festive treat for holidays and special occasions. For another simple, crowd-pleasing dessert, try these Sugar Cookie Bars Recipe.

Ingredients

These frosted red velvet cookies are a stunning treat, combining the classic cake’s rich cocoa flavor and vibrant color with a soft, chewy texture and a tangy cream cheese frosting.

• 1 & 1/2 cups (180g) all-purpose flour, spoon and leveled
• 1/4 cup (20g) unsweetened cocoa powder
• 1 tablespoon instant milk powder
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick / 115g) unsalted butter, softened to room temperature
• 3 tablespoons vegetable oil, or any neutral flavored oil
• 1/2 cup (100g) packed brown sugar, light or dark
• 1/2 cup (100g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon white vinegar
• 1 to 2 teaspoons red liquid-gel food coloring *see notes
• 3 ounces (85g) block cream cheese
• 6 tablespoons (90g) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 1 & 1/2 cups (195g) powdered sugar

Timing

Prep Time	25 minutes
Cook Time	10 minutes
Total Time	35 minutes

Context: This recipe for frosted red velvet cookies is about 20% faster than similar recipes, thanks to a streamlined mixing and chilling process.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather all your ingredients, including room-temperature butter, cream cheese, and eggs. This ensures a smooth, lump-free dough. Sift your dry ingredients—flour, cocoa powder, and baking soda—together in a separate bowl to prevent clumping.

Step 2 — Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl to incorporate everything evenly. This step is crucial for creating a soft cookie texture.

Step 3 — Add Wet Ingredients and Color

Beat in the egg, vanilla extract, and room-temperature cream cheese until fully combined. Add your red food coloring, starting with one tablespoon of gel color for a vibrant hue. You can add more if needed, but gel coloring provides intense color without thinning the dough.

Step 4 — Combine Dry and Wet Mixtures

Gradually add the sifted dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain. Overmixing can lead to tough cookies. The dough will be soft and slightly sticky.

Step 5 — Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to overnight. Chilling is non-negotiable; it firms up the dough, prevents excessive spreading, and allows the flavors to meld.

Step 6 — Scoop and Bake

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Use a cookie scoop to portion dough into 1.5-inch balls, placing them 2 inches apart. Bake for 10-12 minutes until the edges are set. The centers should look soft but not wet.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will continue to firm up as they cool.

Step 7 — Make the Cream Cheese Frosting

While cookies cool, beat softened cream cheese and butter together until smooth. Gradually add sifted powdered sugar and a splash of vanilla, beating until fluffy. For best results, ensure all frosting ingredients are at room temperature to avoid lumps.

Step 8 — Frost and Serve

Once cookies are completely cool, spread or pipe a generous swirl of frosting onto each one. For a festive touch, you can sprinkle with red velvet cake crumbs or a pinch of cocoa powder. Allow the frosting to set for a few minutes before serving.

Store frosted cookies in a single layer in an airtight container in the refrigerator for up to 4 days. The frosting will stay firm and delicious.

Nutritional Information

Calories	~220 kcal
Protein	~2.5 g
Carbohydrates	~32 g
Fat	~9 g
Fiber	~0.5 g
Sodium	~150 mg

Note: These values are estimates for one frosted red velvet cookie, based on a standard recipe and serving size. Actual nutrition can vary based on specific ingredients and brands used.

Healthier Alternatives

This recipe for how to make frosted red velvet cookies is wonderfully adaptable. Here are several ingredient swaps to tailor them to different dietary needs without sacrificing that classic, indulgent flavor.

• Protein-Packed Flour — Swap half the all-purpose flour for almond flour or a scoop of unflavored protein powder. This adds a nutty richness and boosts satiety, complementing the cocoa’s depth.
• Lower-Carb Sweetener — Replace granulated sugar with a monk fruit or erythritol blend. It provides the same sweetness and structure with minimal impact on blood sugar, letting the red velvet’s subtle tang shine.
• Dairy-Free Butter & Milk — Use a high-fat plant-based butter (like those from coconut or avocado oil) and unsweetened almond or oat milk. This maintains the tender crumb and creamy frosting texture for a perfect dairy-free version.
• Gluten-Free Flour Blend — A 1:1 gluten-free baking flour works seamlessly. For best results, choose a blend with xanthan gum to ensure your frosted red velvet cookies stay soft and chewy.
• Low-Sodium Option — Simply omit the salt from the cookie dough. The cream cheese frosting and cocoa powder provide plenty of flavor, making the saltiness barely missed.
• Natural Food Coloring — Instead of traditional red gel, use beet powder or puree. It offers a vibrant hue with an earthy sweetness that pairs beautifully with the chocolate notes.
• Lightened-Up Frosting — For the frosting, blend low-fat or a dairy-free cream cheese alternative with Greek yogurt. It creates a tangy, protein-rich topping that cuts the sweetness perfectly.
• Egg Substitute — A flax egg (1 tbsp ground flax + 2.5 tbsp water) works well as a binder. It adds a slight nuttiness and keeps the cookies moist, which is key for a good red velvet texture.

Serving Suggestions

• Pair with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve on a tiered stand at a holiday party, baby shower, or Valentine’s Day gathering for a festive and eye-catching display.
• Pack them in a decorative box or cellophane bag tied with a ribbon for a heartfelt homemade gift.
• Create a cookie platter by mixing these frosted red velvet cookies with chocolate chip and sugar cookies for variety.
• For an elegant plating tip, dust the serving plate with a light sprinkle of powdered sugar or cocoa powder before arranging the cookies.
• Crumble a cookie over a bowl of cheesecake mousse or yogurt parfait for a delightful textural garnish.

These rich, cream cheese-frosted cookies are versatile enough for any occasion, from casual snacks to celebratory desserts.

Common Mistakes to Avoid

• Mistake: Using too much red food coloring, which can create a bitter taste. Fix: Use a high-quality gel color and measure precisely—one to two teaspoons is typically sufficient.
• Mistake: Overmixing the dough after adding the dry ingredients. Fix: Mix just until the flour disappears to avoid developing gluten, which makes cookies tough.
• Mistake: Baking cookies on a warm sheet, causing them to spread too much. Fix: Always use a cool, room-temperature baking sheet for each batch.
• Mistake: Skipping the chill time for the dough. Fix: Chill the dough for at least 30 minutes; this prevents excessive spreading and improves texture.
• Mistake: Using baking powder instead of baking soda. Fix: Stick to baking soda, which reacts with the buttermilk for the proper rise and classic tang.
• Mistake: Frosting warm cookies, which melts the cream cheese icing. Fix: Let cookies cool completely on a wire rack before applying any frosting.
• Mistake: Making frosting with cold cream cheese and butter. Fix: Ensure both ingredients are at true room temperature for a perfectly smooth, lump-free frosting.
• Mistake: Overbaking, which dries out the cookies and dulls the red color. Fix: Bake just until the edges are set; the centers should still look slightly soft.
• Mistake: Substituting natural cocoa powder for Dutch-processed. Fix: Use natural cocoa powder as the recipe intends; its acidity is crucial for the chemical reaction with baking soda.

Storing Tips

• Fridge: Store frosted red velvet cookies in a single layer in an airtight container, separated by parchment paper. They will stay fresh for up to 5 days. Ensure the frosting is fully set before stacking.
• Freezer: For longer storage, freeze unfrosted cookies on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Freeze frosting separately. Thaw both in the refrigerator overnight before assembling.
• Reheat: To enjoy warm, place cookies on a baking sheet and warm in a preheated 300°F (150°C) oven for 5-8 minutes. This is safe as it reheats them well above the food-safety danger zone of 40°F. Do not microwave frosted cookies, as the frosting will melt.

Proper storage is key to maintaining the soft texture and vibrant color of your red velvet cookies. Always let them cool completely before storing to prevent condensation and sogginess.

Conclusion

Now you know exactly how to make frosted red velvet cookies! These soft, cake-like treats with tangy cream cheese frosting are perfect for any celebration. We hope you love baking them. Share your results in the comments, and don’t forget to subscribe for more delicious recipes like our Honey Peach Cream Cheese Cupcakes Recipe.

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FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough in advance. Chill it, tightly wrapped, for up to 3 days. For longer storage, you can freeze the dough balls for up to 3 months; bake from frozen, adding a minute or two to the bake time. This makes the process of how to make frosted red velvet cookies more convenient.

What is the best way to get a vibrant red color?

Use a high-quality gel or paste food coloring for the most intense and stable red hue, as liquid coloring can dilute the batter. Add it with the wet ingredients and mix thoroughly. The cocoa powder in the recipe provides the classic red velvet flavor base that complements the color.

How do I store these frosted cookies?

Store the frosted cookies in a single layer in an airtight container at room temperature for up to 3 days. If stacking is necessary, place parchment paper between layers to protect the frosting. For best texture, enjoy them within this timeframe.