
A delightful cross between chewy cookies and tender cupcakes: domed red velvet cookie centers topped with silky cream cheese frosting and cookie crumb garnish.

This recipe is a love letter to everything red velvet and the comforting nostalgia of a homemade bakery. I first made these when I wanted the height and tender crumb of a cupcake but needed the portability of a cookie for a potluck. The first time my family tried them, they could not believe how the centers domed up like miniature cupcakes while still keeping the chew you expect from a cookie. That contrast — airy, slightly cakey interior and chewy edges — is what makes these so memorable.
I discovered the balance between texture and flavor after a few experiments with fat ratios and leavening. Using both butter and a neutral oil yields a cookie that spreads just enough while keeping a soft center. The cream cheese frosting brings that classic tangy-sweet finish, and a scattering of cookie crumbs on top adds an irresistible homemade flourish. These are perfect for holiday cookie plates, classroom parties, or any time you want a dessert that feels like a special treat but is surprisingly simple to make.
When I brought a tin of these to a neighborhood gathering, everyone asked for the recipe. My kids labeled them "cupcake cookies" and loved that they could eat one without a plate. Over the years I refined the dough so the cookies puff and set without overbrowning — a sweet little triumph that always earns compliments.
My favorite part is watching the cookies dome while baking — it always feels like a tiny triumph when a batch puffs perfectly. I’ve gifted these around the holidays and the vivid color always draws a crowd, especially when you let kids help with the piping (supervised!). Each batch has turned into a family memory, from neighborhood cookie swaps to birthday pick-me-ups.
Store frosted cookies in a single layer or separate layers with parchment to prevent sticking. At room temperature they last up to 24 hours, refrigerated up to 4 days. For longer storage, freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Thaw fully before frosting. To reheat chilled cookies, bring to room temperature for 20 minutes or give them a 10-second blast in the microwave to soften slightly before serving, but avoid overheating as the frosting will soften.
If you’re out of instant milk powder, a tablespoon of heavy cream added to the wet ingredients can add richness, although it changes hydration slightly. Swap light brown sugar for dark for deeper molasses flavor. If you prefer a vegan version, use vegan butter and a flax egg, and swap cream cheese for a stabilized vegan cream cheese — texture and flavor will shift, so expect a less tangy frosting. For color, powdered color or gel is best; avoid liquid food coloring which can make the dough too wet.
Serve them on a dessert platter with other holiday cookies; they pair beautifully with a cup of strong coffee or hot chocolate. Garnish with a few crumbs or a tiny sprinkle of cocoa on top. For a party, pipe frosting in a tall swirl to emphasize the cupcake illusion, and consider mini cupcake liners under each cookie for a playful presentation.
Red velvet has roots in Southern American baking, traditionally known for its striking red color and subtle cocoa flavor paired with cream cheese or ermine frosting. These cookie adaptations take that classic profile and translate it into a handheld format, honoring the familiar tang of cream cheese while offering a modern twist on nostalgic flavors.
In winter, add a pinch of cinnamon or a half teaspoon of orange zest to the dough for warming notes. For Valentine’s Day, frost with a pale-pink cream cheese tinted with a touch of raspberry puree. Summer gatherings call for lighter accents: top with a thin glaze of white chocolate instead of a heavy swirl to keep things refreshingly sweet.
For efficient prep, make the cookie dough the day before and portion scoops onto a parchment-lined tray; wrap and refrigerate overnight. Bake fresh the following day to preserve the domed texture. If you plan to freeze, cool baked cookies fully, freeze on a sheet, then store in an airtight container. Frost only after thawing to avoid sogginess.
These frosted red velvet cupcake cookies always bring a little extra cheer to gatherings — they’re colorful, comforting, and surprisingly easy to make. I hope you make them your own and create new memories around the kitchen with friends and family.
Use gel food coloring to avoid adding extra liquid that alters cookie texture.
Chill the frosting if it’s too soft before piping to get clean swirls.
Measure flour by spooning into the cup and leveling to avoid dense cookies.
Bake until the edges are very lightly golden; centers should look slightly underbaked for a tender interior.
This nourishing frosted red velvet cupcake cookies recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Frosted Red Velvet Cupcake Cookies recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and position oven racks for even heat distribution.
Whisk together the flour, cocoa powder, milk powder, cornstarch, baking powder, baking soda, and salt until evenly blended to prevent pockets of leavening.
In a large bowl whisk butter, vegetable oil, brown sugar, and granulated sugar until smooth. This creates an even base that balances spread and chew.
Whisk in the egg and vanilla. Add the vinegar and 1 teaspoon of red gel food coloring, adding more to reach desired intensity. Expect the dough color to deepen after mixing in the dry ingredients.
Fold the dry ingredients into the wet until a thick, slightly sticky dough forms. Use a 3 to 4 tablespoon cookie scoop to portion dough onto prepared sheets, spacing about 3 inches apart.
Bake in the center of the preheated oven for 12 to 15 minutes until puffed and the bottoms are a very light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Beat cream cheese and softened butter until smooth, add vanilla and powdered sugar, and mix until silky. Chill if frosting is too soft to pipe.
Pipe or spread frosting onto cooled cookies. Use any odd-shaped cookie by crumbling and sprinkling crumbs on top for garnish.
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This recipe looks amazing! Can't wait to try it.
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