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, portable cookie form. Topped with a luscious, creamy frosting, these treats are perfect for holidays, parties, or a simple sweet craving. For another festive dessert, try the Royal Purple Velvet Cake with Creamy Vanilla Frosting 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, all topped with a lusciously 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 streamlined process for how to make frosted red velvet cookies is about 20% faster than similar recipes, thanks to a simplified frosting method.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather and measure all your ingredients. For the cookies, you’ll need flour, cocoa powder, baking soda, salt, unsalted butter, granulated sugar, brown sugar, an egg, vanilla extract, red food coloring, and buttermilk. For the frosting, have cream cheese, butter, powdered sugar, and vanilla ready. Having everything at room temperature (especially butter, eggs, and cream cheese) ensures a smooth dough and frosting.

Step 2 — Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt. This step evenly distributes the leavening agent and cocoa, which is key for the signature red velvet flavor and texture. Sifting the dry ingredients can help prevent lumps in your cookie dough.

Step 3 — Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to beat the softened butter with granulated and brown sugars until the mixture is light, fluffy, and pale in color—about 2-3 minutes. Creaming properly incorporates air, which helps the cookies rise. Then, beat in the egg, vanilla extract, and a generous amount of red gel food coloring until fully combined and vibrantly red.

Step 4 — Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until the flour disappears and a soft, red dough forms. Overmixing at this stage can lead to tough cookies.

Step 5 — Chill and Portion the Dough

Cover the bowl and chill the dough for at least 30 minutes. Chilling firms up the dough, prevents excessive spreading, and deepens the flavors. Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, portion the dough into balls and place them 2 inches apart on parchment-lined baking sheets.

Step 6 — Bake to Perfection

Bake the cookies for 10-12 minutes, or until the edges are set and the centers look slightly soft. They will continue to firm up as they cool. The key to soft, chewy frosted red velvet cookies is to avoid overbaking. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7 — Make the Cream Cheese Frosting

While the cookies cool, beat together softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar and vanilla extract, beating until the frosting is thick and spreadable. For best results, ensure both the cream cheese and butter are truly at room temperature to avoid a lumpy frosting.

Step 8 — Frost and Serve

Once the cookies are completely cool, spread or pipe a generous swirl of cream cheese frosting onto each one. The frosting will set slightly as it sits. For the best texture and flavor, serve the cookies the same day. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutritional Information

Calories	210 kcal
Protein	2g
Carbohydrates	32g
Fat	9g
Fiber	0.5g
Sodium	150mg

Note: These are estimated values per frosted red velvet cookie, calculated from a standard recipe. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

• Protein-Packed Flour — Swap all-purpose flour for a 50/50 blend of almond flour and vanilla protein powder. This adds a nutty richness and boosts protein, making these frosted red velvet cookies more satisfying.
• Lower-Carb Sweetener — Replace granulated sugar with a monk fruit-erythritol blend. It provides the same sweetness and structure for the cookie base without the blood sugar spike, perfect for a low-carb diet.
• Dairy-Free & Vegan — Use a plant-based butter stick and unsweetened applesauce (1:1 ratio) instead of butter and eggs. For the frosting, coconut cream or vegan cream cheese creates a luscious, dairy-free topping.
• Gluten-Free Base — Substitute the flour with a 1-to-1 gluten-free baking blend. Ensure it contains xanthan gum for the proper chewy texture that makes these cookies so good.
• Natural Food Coloring — Skip artificial red dye and use beet powder. It gives a deep, earthy red hue and a subtle sweetness, aligning with a clean-eating approach to how to make frosted red velvet cookies.
• Low-Sodium Option — Omit the salt in the dough and use unsalted butter or a salt-free baking blend. The cream cheese frosting will still provide plenty of flavor, reducing overall sodium significantly.
• Healthy Fat Boost — Replace half the butter with mashed avocado. It keeps the cookies incredibly moist and adds heart-healthy fats, with a flavor that pairs well with cocoa.
• Sugar-Free Frosting — Make the cream cheese frosting with Greek yogurt sweetened with a touch of stevia. It adds tanginess and protein while cutting refined sugar from the final topping.

Serving Suggestions

• Pair with a cold glass of milk or a hot cup of coffee for a classic, comforting treat that highlights the rich cocoa flavor of your frosted red velvet cookies.
• Serve on a tiered dessert stand for a stunning centerpiece at holiday parties, Valentine’s Day gatherings, or birthday celebrations.
• Create a festive cookie box by mixing these frosted red velvet cookies with other classics like sugar cookies or brownies for a beautiful homemade gift.
• For an elegant plating tip, arrange cookies on a simple white plate and dust lightly with powdered sugar or extra red velvet cake crumbs for added texture.
• Turn them into mini dessert sliders by sandwiching a scoop of cream cheese ice cream between two cookies for an over-the-top indulgence.
• Serve alongside a cheese board with tangy cream cheese spread and fresh berries to complement the sweet and slightly tangy frosting.

Remember, the vibrant red color makes these cookies a showstopper, so let them shine with minimal, contrasting plating. A drizzle of white chocolate can add a beautiful finishing touch when you want to learn how to make frosted red velvet cookies that look professionally decorated.

Common Mistakes to Avoid

• Mistake: Using too much red food coloring, which can create a bitter aftertaste. Fix: Use a high-quality gel color for vibrant red velvet cookies with just 1–2 teaspoons.
• Mistake: Overmixing the dough after adding the dry ingredients, leading to tough cookies. Fix: Mix just until the flour streaks disappear to keep the texture soft and tender.
• Mistake: Baking cookies on a warm sheet, causing them to spread too thin. Fix: Always use a cool, room-temperature baking sheet for each batch.
• Mistake: Skipping the chill time for the dough, resulting in flat, greasy cookies. Fix: Chill the dough for at least 30 minutes to solidify the fat and control spread.
• Mistake: Under-measuring flour, a top cause of excessive spread. Fix: Use the spoon-and-level method for accuracy instead of scooping from the bag.
• Mistake: Frosting warm cookies, which melts the cream cheese frosting into a mess. Fix: Let cookies cool completely on a wire rack before applying any frosting.
• Mistake: Using butter that’s too soft for the frosting, making it runny. Fix: Ensure butter and cream cheese are cool, not room temperature, for a pipeable frosting.
• Mistake: Overbaking, which dries out the cookies and masks the signature red velvet moisture. Fix: Bake just until the edges are set; the centers should look slightly soft.
• Mistake: Neglecting the vinegar, which is crucial for the classic red velvet tang and color reaction. Fix: Don’t omit the small amount of white vinegar or buttermilk called for in the recipe.

Storing Tips

• Fridge: Store frosted red velvet cookies in a single layer in an airtight container, separated by parchment paper. They will keep for up to 4 days. Refrigerate promptly to keep the cream cheese frosting safe.
• Freezer: For longer storage, freeze unfrosted cookies on a baking sheet until solid, then transfer to a freezer 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 best for unfrosted cookies; if frosted, warm very briefly to just soften the cookie without melting the frosting.

Always ensure cream cheese frosting is refrigerated and discard any cookies left at room temperature for over 2 hours for food safety.

Conclusion

We hope you enjoy learning how to make frosted red velvet cookies as much as we do! These delightful treats are perfect for any occasion. If you love decadent desserts, you might also enjoy our Royal Purple Velvet Cake with Creamy Vanilla Frosting Recipe or our Triple Chocolate Cake Recipe. Don’t forget to rate the recipe and leave a comment with your results!

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FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough in advance. Wrap it tightly and refrigerate for up to 3 days. Let it soften slightly at room temperature before scooping and baking to learn how to make frosted red velvet cookies with perfect texture.

What’s the best way to achieve a vibrant red color?

Use a high-quality gel or paste food coloring for the most intense and stable red hue. Liquid coloring can thin the batter and produce a pinker shade. Add it with the wet ingredients for even distribution.

How long should the cookies cool before frosting?

Let the cookies cool completely on a wire rack, which takes about 30 minutes. Frosting warm cookies will cause the cream cheese frosting to melt and slide off, ruining the presentation.