Delicious Frosted Red Velvet Cupcake Cookies Recipe

Frosted Red Velvet Cupcake Cookies Recipe is a cozy twist on two dessert classics that melts in your mouth and brightens any afternoon. The first bite gives you that soft, cake-like crumb with just the right kiss of cocoa, and a tangy, creamy frosting that feels like a warm hug. I remember baking a batch for a chilly Sunday morning — the kitchen smelled like cocoa and brown sugar, and my kiddo insisted on taste-testing the frosting straight from the bowl. If you’re a cookie lover, you might also enjoy my collection of more cookie recipes. Let’s bake it together!

Why make this recipe

These cookies deliver the familiar red velvet flavor—subtle cocoa, rich brown sugar, and a hint of tang—packed into a soft, cupcake-like cookie. The texture is pillowy and tender, not crispy, so they feel indulgent without being heavy. The recipe is forgiving and uses simple pantry staples, making it approachable for busy bakers and families. What makes these stand out is the cream cheese frosting—light, tangy, and just sweet enough to balance the cookie.

Ingredient spotlight / baking notes

One key ingredient to pay attention to is the instant milk powder. It boosts the cookie’s tender crumbs and enhances the red velvet flavor without adding extra liquid. The milk powder helps create a slightly denser, more cake-like texture that pairs perfectly with the cream cheese frosting. If you skip it, the cookies can feel a little less plush, so try to include it as written.

What you’ll need

You’ll mostly use everyday pantry ingredients—flour, sugars, a bit of cocoa, and basic leaveners. A few small tips: measure flour by spooning into the cup and leveling, and bring the egg, butter, and cream cheese to room temperature so everything mixes smoothly.

Ingredients

• 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

How to make Frosted Red Velvet Cupcake Cookies Recipe

Directions

1. In a medium sized bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt to combine. Set aside.
2. In a large bowl, combine butter, oil, and brown and granulated sugars. Whisk together until smooth.
3. Whisk in the egg and vanilla to combine. Add in vinegar and as much food coloring as you need to reach your desired color and mix to combine. The color is going to be VERY bright at this point and will deepen after you add the dry ingredients. You can see a photo in the post above what my cookie dough looked like with the food coloring added before and after mixing in the dry ingredients.
4. Add the dry ingredients and fold together until you get a thick cookie dough. It will be quite sticky! Use a large (3 to 4 tablespoon) sized cookie scoop to scoop out large portions of dough onto your parchment lined baking sheets, leaving about 3 inches of space between each cookie on the sheet.
5. Bake the cookies in the center of your preheated 350°F oven for 12 to 15 minutes or until puffed and spread out. The bottom edges should be a very light golden brown as well!
6. Cool the cookies for about 5 minutes on the baking sheet. Transfer onto a wire rack and set aside to cool completely to room temperature before frosting.
7. In a medium bowl, cream together cream cheese and butter until lump free and smooth.
8. Add vanilla and powdered sugar and mix until smooth. If the frosting is too soft, pop it into the fridge for 30 to 60 minutes, or until firmed up to your desired consistency.
9. Pipe or spread your frosting onto the cooled cookies. If you have a wonky looking cookie (usually from the last bit of cookie dough) crumble it up and sprinkle on top of the frosted cookies for added decoration!

Pro Tip

Chill your cookie dough for 15–20 minutes if it feels extremely sticky—this makes scooping cleaner and helps the cookies hold a nice round shape while baking.

Common mistakes to avoid

• Overmixing the dough after adding flour; fold just until combined to keep cookies tender.
• Using cold butter or egg; room temperature ingredients blend more evenly.
• Skipping the cornstarch or milk powder; these keep the texture soft and cake-like.
• Frosting warm cookies; this melts the frosting and makes a mess—wait until they’re fully cool.

Tips to make Frosted Red Velvet Cupcake Cookies Recipe

• Don’t overmix once you add the dry ingredients—stop when no streaks remain.
• Use room temperature butter and egg for even texture.
• Weigh your flour if possible or spoon and level to avoid dense cookies.
• If your dough is too soft to scoop, chill for a short time rather than adding more flour.

Variation (if any)

• Flavor variations: fold in 1/2 cup mini chocolate chips for an extra chocolate pop, or add orange zest to the frosting for a bright note.
• Gluten-free option: substitute a 1:1 gluten-free flour blend and chill the dough a bit longer to help with structure.
• Dairy-free option: swap butter with vegan stick butter and use a dairy-free cream cheese alternative; for frosting ideas, check these easy vegan cake recipes.
• Ingredient swaps: use light brown sugar if you only have that on hand; coconut sugar can work but will shift flavor and color slightly.

How to serve Frosted Red Velvet Cupcake Cookies Recipe

These are lovely at room temperature or chilled. Serve them with a steaming mug of coffee or hot cocoa for a cozy morning treat, or plate them with tea for a brunch spread. They’re perfect for cookie swaps, holiday plates, or a simple after-school snack. For a party, arrange them on a platter with fresh berries for color.

how to store Frosted Red Velvet Cupcake Cookies Recipe

• Room temperature storage: Store in an airtight container for up to 2 days; keep frosting-facing-frosting layers separated with parchment.
• Fridge: Store in an airtight container for 5–7 days—chilling firms the frosting and keeps the cream cheese fresh.
• Freezer: Freeze unfrosted cookies in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Thaw and then frost. You can also freeze frosted cookies individually wrapped for up to 1 month.
• Reheating tips: Warm gently for 6–8 seconds in the microwave if you want that “fresh-baked” feel; be careful not to melt the frosting.

make-ahead option

Prepare the cookie dough up to 24 hours in advance and keep it tightly wrapped in the fridge—this can improve flavor. You can also freeze scooped dough balls on a sheet pan, transfer to a bag, and bake straight from frozen (add a minute or two to bake time). Make the frosting a day ahead and keep chilled; bring it to spreadable texture on the counter before using.

Reader love

→ “Everyone who tries it says it’s a keeper!”

FAQs

Q: Can I use powdered (confectioners’) sugar instead of granulated sugar in the dough?
A: No—powdered sugar in the dough will change texture and spread. Granulated and brown sugars create the structure and caramel notes that give red velvet its classic bite. If you only have powdered sugar, this cookie will be softer and flatter, so it’s best to stick with the recipe sugars.

Q: How much food coloring should I use to get that deep red color?
A: Start with 1 teaspoon of red liquid-gel food coloring and increase to 2 teaspoons if you want a brighter hue. Gel colors are concentrated so they won’t thin your dough. Keep in mind the color intensifies slightly when mixed with the dry ingredients.

Q: My cookies came out flat—what went wrong?
A: Flat cookies usually mean too much spreading from warm dough, old leaveners, or overmixing. Make sure your baking powder and baking soda are fresh, measure flour accurately, chill the dough briefly if your kitchen is warm, and don’t overwork the dough once the flour is added.

Nutrition Facts (per serving)

| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|—:|—:|—:|—:|—:|—:|
| 320 kcal | 3 g | 42 g | 16 g | 1 g | 150 mg |

"Nutrition information is provided as a general estimate. The values may vary based on the exact ingredients, brands, and measurements you use in your own kitchen. Cooking methods, optional add-ins, and portion sizes can also change the final numbers. For the most accurate results, consider using your own nutrition calculator with the specific products you have on hand."

Final Thoughts

These Frosted Red Velvet Cupcake Cookies Recipe are an easy, heartwarming bake that feels special without fuss. They’re a great weekend project, a lovely hostess dessert, or a simple way to make someone’s day sweeter. Pull out your mixing bowl, invite someone to help press the frosting, and enjoy the cozy payoff of warm, homemade cookies.