Prepare to have your taste buds blown away by the most irresistible dessert hybrid you've ever encountered! 🍪❤️ Imagine the rich, velvety texture of a classic red velvet cupcake transformed into a perfectly crisp yet soft cookie, topped with a cloud-like cream cheese frosting that will make your mouth water instantly. These Red Velvet Cupcake Cookies are not just a treat – they're a culinary revolution that combines the best of both worlds, promising to become your new obsession and the star of every gathering!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 tsp baking soda
- 1/4 tsp salt
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated. Mix in vanilla extract and red food coloring until the batter turns a vibrant red color.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. The cookies will continue to firm up as they cool.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat softened cream cheese in a clean mixing bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until the frosting is light and fluffy.
- Once cookies are completely cooled, pipe or spread cream cheese frosting on top of each cookie.
- Optionally, garnish with a light dusting of cocoa powder or red sprinkles for additional decoration.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Allow to come to room temperature before serving for best flavor and texture.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, egg, and cream cheese, are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: When combining dry and wet ingredients, mix just until combined to keep the cookies tender and prevent a tough texture.
- Food Coloring Tip: Use gel food coloring for a more vibrant red color without adding extra liquid to the batter.
- Uniform Cookies: Use a cookie scoop for consistent size and even baking. This ensures all cookies cook at the same rate.
- Cooling is Crucial: Let cookies cool completely before frosting to prevent the cream cheese from melting and sliding off.
- Frosting Hack: For a professional look, use a piping bag or zip-lock bag with the corner cut off to create beautiful frosting swirls.
- Storage Secret: These cookies taste best when stored in the refrigerator and brought to room temperature before serving, which helps maintain their texture and flavor.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
