Frosted Red Velvet Cupcake Cookies
Indulge in the delightful world of Frosted Red Velvet Cupcake Cookies, where the classic red velvet flavor meets the charm of soft, chewy cookies. These treats are supple on the inside and come generously topped with creamy, velvety cream cheese frosting, making them a perfect dessert for any occasion. The rich aroma of cocoa combined with the sweet scent of vanilla will fill your kitchen, inviting everyone to take a bite. Ideal for birthdays, holidays, or simply a cozy afternoon treat, these cookies not only satisfy your sweet tooth but also bring a splash of color to your dessert spread. With their eye-catching hue and decadent frosting, these cookies are sure to leave a lasting impression.
Ingredients
- 1 & 1/2 cups all-purpose flour: Provides the structure for the cookies.
- 1/4 cup unsweetened cocoa powder: Adds a rich chocolate flavor to the dough.
- 1 tablespoon instant milk powder: Enhances creaminess and flavor.
- 1 tablespoon cornstarch: Helps create a soft, tender texture.
- 1/2 teaspoon baking powder: Promotes a lighter texture by creating lift.
- 1/4 teaspoon baking soda: Reacts with acidity to help cookies rise.
- 1/4 teaspoon salt: Balances the sweetness of the cookies.
- 1/2 cup unsalted butter, softened: Provides richness and moisture.
- 3 tablespoons vegetable oil: Adds moisture and contributes to a soft texture.
- 1/2 cup packed brown sugar: Adds moisture and a deep caramel flavor.
- 1/2 cup granulated sugar: Sweetens the cookies and balances the flavors.
- 1 large egg: Binds the ingredients together and adds moisture.
- 1 teaspoon pure vanilla extract: Adds warmth and enhances overall flavor.
- 1 teaspoon white vinegar: Reacts with baking soda for a tender crumb.
- 1 to 2 teaspoons red liquid-gel food coloring: Gives the cookies their signature red hue.
- 3 ounces cream cheese: Forms the base of the creamy frosting.
- 6 tablespoons unsalted butter, softened: Adds richness to the frosting.
- 1 teaspoon pure vanilla extract: Flavors the frosting beautifully.
- 1 & 1/2 cups powdered sugar: Sweetens the frosting and gives it a smooth texture.
Step-by-Step Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a mixer to cream together the softened butter, vegetable oil, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Whisk in the egg and vanilla extract. Then add the white vinegar and food coloring, mixing until the desired red color is achieved.
- Gradually fold the dry mixture into the wet mixture until a thick dough forms. Be careful not to overmix.
- Using a large cookie scoop, portion out the dough onto parchment-lined baking sheets, leaving adequate space between each cookie.
- Bake in a preheated oven at 350ยฐF (175ยฐC) for 12-15 minutes, or until puffed and lightly golden brown.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- To prepare the frosting, cream together the cream cheese and softened butter until smooth. Add the vanilla extract and powdered sugar, mixing until fluffy and well combined.
- Pipe or spread the frosting onto cooled cookies. If desired, sprinkle cookie crumbles over the frosting for added texture.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 24 cookies
- Calories: Approximately 150 calories per cookie
Tips, Storage & Variations
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
- Freezing: For longer storage, freeze unfrosted cookies in a single layer, then transfer to a freezer-safe container. Frost after thawing.
- Variations: Add 1/2 cup of chocolate chips for a chocolatey twist or replace the cream cheese frosting with a simple vanilla buttercream for a different flavor profile.
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Yes, you can bake the cookies and store them in an airtight container for up to a week. Frost them just before serving.
2. How do I achieve a brighter red color?
Use gel food coloring for a more vibrant hue and adjust the amount based on your preference.
3. Can I substitute the cream cheese frosting?
Absolutely! You can use a vanilla buttercream or even a chocolate glaze if you prefer.
4. Are these cookies gluten-free?
To make them gluten-free, substitute all-purpose flour with a gluten-free blend.
5. How do I know when my cookies are done baking?
They should be puffed up and lightly golden around the edges, while still soft in the center.
6. What pairs well with red velvet cookies?
A glass of milk or a cup of coffee makes for a delightful pairing with these cookies.
People Also Ask
1. What is the origin of red velvet cake?
Red velvet cake originated in the United States and became popular particularly in the Southern states.
2. Can I use less sugar in the recipe?
You can reduce the sugar, but it may affect the cookies’ texture and flavor.
3. What makes red velvet distinct?
The combination of cocoa, vinegar, and buttermilk gives red velvet its unique flavor and texture.
4. Why is vinegar used in red velvet recipes?
Vinegar reacts with cocoa powder, enhancing the red color and providing a slight tangy flavor.
5. Could I add nuts to this recipe?
Yes, chopped nuts like walnuts or pecans can easily be added for added crunch.
6. How do I get the frosting to stay on the cookies?
Ensure the cookies are completely cool before frosting them to prevent it from melting off.
Conclusion
These Frosted Red Velvet Cupcake Cookies are a delightful treat that will brighten any occasion. Their soft, chewy texture paired with the creamy frosting is a match made in dessert heaven. We invite you to give this recipe a try, share it with friends, and enjoy the wonderful flavors together. Happy baking!
Frosted Red Velvet Cupcake Cookies
Ingredients
Method
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, use a mixer to cream together the softened butter, vegetable oil, brown sugar, and granulated sugar until the mixture is smooth and creamy.
- Whisk in the egg and vanilla extract. Then add the white vinegar and food coloring, mixing until the desired red color is achieved.
- Gradually fold the dry mixture into the wet mixture until a thick dough forms. Be careful not to overmix.
- Using a large cookie scoop, portion out the dough onto parchment-lined baking sheets, leaving adequate space between each cookie.
- Bake in a preheated oven at 350ยฐF (175ยฐC) for 12-15 minutes, or until puffed and lightly golden brown.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- To prepare the frosting, cream together the cream cheese and softened butter until smooth.
- Add the vanilla extract and powdered sugar, mixing until fluffy and well combined.
- Pipe or spread the frosting onto cooled cookies. If desired, sprinkle cookie crumbles over the frosting for added texture.
