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–+ servings
Frosted red velvet cupcake cookies with cream cheese frosting on a plate.

Frosted Red Velvet Cupcake Cookies

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Delightful cookies that combine the rich flavor of red velvet cake with creamy frosting, perfect for all occasions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 2 tablespoons cocoa powder Adds subtle chocolate flavor.
  • 1 teaspoon baking soda Helps the cookies rise.
  • ½ teaspoon salt Enhances overall flavor.
Wet Ingredients
  • 1 cup sugar Brown sugar can add richer flavor.
  • ½ cup vegetable oil Can be replaced with melted butter.
  • 1 large egg For vegan options, use flax egg.
  • 2 tablespoons red food coloring Opt for beet juice for natural version.
  • 1 teaspoon vanilla extract Use pure vanilla for best results.
Frosting Ingredients
  • 4 ounces cream cheese Can substitute with vegan cream cheese.
  • ¼ cup softened butter For creaminess in frosting.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 2 cups powdered sugar Sift for smooth texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the dry ingredients: 2 cups of all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt until well combined.
  3. In another bowl, mix 1 cup of sugar and ½ cup of vegetable oil until smooth. Add 1 large egg, 2 tablespoons of red food coloring, and 1 teaspoon of vanilla extract, stirring until fully blended.
  4. Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix.
Baking
  1. Using a cookie scoop, drop spoonfuls of the dough onto a parchment-lined baking tray, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 12-15 minutes, until edges are set but centers remain soft.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Frosting
  1. For the frosting, beat together 4 ounces of cream cheese, ¼ cup of softened butter, 1 teaspoon of vanilla, and 2 cups of powdered sugar until fluffy.
  2. Spread the frosting atop the cooled cookies.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gSodium: 100mgSugar: 10g

Notes

Store in an airtight container for up to one week or freeze for longer storage. Perfect for lunchbox treats or holiday gatherings.

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