Description
Delight in these Red Velvet Cupcake Cookies, combining the rich flavor of classic red velvet cake with the convenience and texture of a cookie. Topped with a creamy cream cheese frosting and festive heart sprinkles, these cookies are perfect for celebrations or a sweet treat any time.
Ingredients
Dry Ingredients
- 2 1/2 cups All-purpose flour
- 1/4 cup Unsweetened cocoa powder (Dutch process recommended)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (room temperature)
- 1 1/2 cups White granulated sugar
- 1 tsp Pure vanilla extract
- 1 tsp Honey
- 1 tsp White vinegar
- 2 Large eggs (room temperature)
- 1 tsp Red gel food dye (Americolor super red recommended)
Cream Cheese Frosting
- 3/4 cup Unsalted butter (room temperature)
- 4 oz Cream cheese (room temperature)
- 2 1/2 cups Powdered sugar (sifted)
- 1 tsp Pure vanilla extract
- Heart sprinkles (for decoration)
Instructions
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Beat Butter and Sugar: Using a mixer on high speed, beat the butter and sugar in a large mixing bowl for 2 minutes until the mixture becomes pale and fluffy.
- Add Wet Ingredients: Incorporate the vanilla extract, honey, white vinegar, eggs, and red gel food dye into the butter mixture. Mix on medium speed for about 1 minute until well combined.
- Combine with Dry Ingredients: Add the sifted dry ingredients to the wet mixture and mix on low speed until just combined to avoid overmixing.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper. Let the dough rest for 10 minutes; this helps control spreading during baking.
- Scoop Dough: Using a large cookie scoop, portion the dough onto the prepared cookie sheets, placing 6 scoops per tray to ensure space for spreading.
- Bake: Bake one tray at a time for 13-15 minutes, or until the edges are set but the centers remain slightly underdone for softness.
- Cool Cookies: Let the cookies rest on the hot pan for 5 minutes before transferring them to a wire rack to cool completely prior to frosting.
- Prepare Frosting Dry Ingredient: Sift the powdered sugar into a medium bowl and set aside.
- Beat Butter and Cream Cheese: In a large bowl, beat the butter on high speed for 2 minutes until fluffy. Add the cream cheese and beat on high for another minute, scraping the bowl to remove any butter chunks, continuing to beat until smooth.
- Add Sugar and Vanilla: Gradually add the powdered sugar to the mixture on low speed until just combined. Add vanilla extract and beat on high speed until the frosting is smooth and creamy.
- Decorate: Use a small cookie scoop to dollop the frosting onto each cooled cookie. Smooth the frosting with an offset icing spatula and top with heart sprinkles. Store decorated cookies in the refrigerator until serving.
Notes
- Allowing the dough to rest before baking helps reduce spreading and maintains the cookie shape.
- Be sure to use room temperature butter, eggs, and cream cheese for the best texture in both dough and frosting.
- If you don’t have red gel food dye, liquid food coloring can be used but may affect the dough consistency slightly.
- Bake one tray at a time for even cooking results.
- Store the cookies in the fridge once frosted to keep the cream cheese frosting fresh.
- These cookies are best enjoyed within 3-4 days when stored properly.
