Description
These Red Velvet Cupcake Cookies perfectly blend the moist richness of red velvet cake with the chewy softness of cookies, all topped with a luscious cream cheese frosting and festive heart sprinkles. Perfect for special occasions or whenever a sweet, chocolaty treat is desired.
Ingredients
Scale
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 (to keep cookies soft)
- 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
Decoration
- Heart sprinkles
Instructions
- Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside to ensure an even mix without lumps.
- Cream Butter and Sugar: In a large bowl, use a hand or stand mixer to cream the unsalted butter and white granulated sugar together until the mixture is light and fluffy, about 3-5 minutes.
- Add Flavorings and Eggs: Mix in the pure vanilla extract, honey, and white vinegar. Then, add the eggs one at a time, beating well after each addition, followed by the red gel food dye, mixing until the color is evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes to firm up, which helps the cookies keep their shape during baking.
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape Cookies: Using a cookie scoop, drop large scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for about 13 minutes until the edges are set and the centers are slightly soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a clean bowl, beat the unsalted butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar and pure vanilla extract, beating until the frosting is light and fluffy.
- Frost Cookies: Once the cookies are completely cooled, spread a generous layer of cream cheese frosting on each cookie.
- Decorate: Top with heart sprinkles for a festive look. Allow the frosting to set slightly before serving.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Chilling the dough is essential for preventing excessive spreading and achieving chewy edges.
- If you don’t have red gel food dye, liquid food coloring can be used but may yield a less vibrant color.
- Cookies are best stored in an airtight container in the refrigerator due to the cream cheese frosting and should be consumed within 3-4 days for optimal freshness.
