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Frosted Red Velvet Cupcake Cookies

Delightful cookies that combine the rich flavors of red velvet cupcakes with a creamy frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1.5 cups all-purpose flour
  • 0.25 cups unsweetened cocoa powder
  • 1 tablespoon instant milk powder
  • 1 tablespoon cornstarch
  • 0.5 teaspoons baking powder
  • 0.25 teaspoons baking soda
  • 0.25 teaspoons salt
  • 0.5 cups unsalted butter, softened
  • 3 tablespoons vegetable oil
  • 0.5 cups packed brown sugar
  • 0.5 cups granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 teaspoons red liquid-gel food coloring
For the cream cheese frosting
  • 3 ounces block cream cheese
  • 6 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1.5 cups powdered sugar

Method
 

Preparation
  1. In a medium bowl, whisk together flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
  2. In a large bowl, combine softened butter, oil, brown sugar, and granulated sugar. Whisk until smooth.
  3. Whisk in egg and vanilla extract. Then add vinegar and red food coloring, mixing until vibrant.
  4. Fold the dry ingredients into the wet mixture until you have a thick dough.
Baking
  1. Scoop dough onto a parchment-lined baking sheet, spacing them 3 inches apart.
  2. Bake at 350°F (175°C) for 12 to 15 minutes until puffed and lightly golden.
  3. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Frosting
  1. For frosting, cream together cream cheese and butter until smooth.
  2. Add vanilla and powdered sugar, mixing until smooth.
  3. Pipe or spread frosting on cooled cookies.

Notes

Ensure your butter is softened, not melted, for the right texture. Check the cookies at the 12-minute mark; they should puff and have a slightly soft center. If the dough is too sticky, chilling it for about 30 minutes can help make it easier to scoop.