Red Velvet Cupcake Cookies

Red velvet is a classic dessert flavor that has captured the hearts (and taste buds) of dessert enthusiasts for generations. Its rich, velvety texture and luxurious color make it a standout choice for special occasions, from birthdays to weddings. Traditionally seen in cakes, red velvet has evolved into a versatile flavor that transcends the boundaries of conventional desserts. Enter the Red Velvet Cupcake Cookies—an ingenious fusion that combines the best qualities of cookies and cupcakes into one delightful treat.

Indulge in the delightful fusion of flavors with Red Velvet Cupcake Cookies! These treats blend the rich taste of classic red velvet with the soft, chewy texture of cookies, all topped with creamy cream cheese frosting. Perfect for any occasion, from festive gatherings to quiet afternoons, they’ll capture hearts with their stunning red hue and irresistible flavor. Discover the history, key ingredients, and baking tips to create your own batch of these delectable cookies. Perfect for sharing or enjoying solo!

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Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons cocoa powder

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

1 tablespoon vanilla extract

2 tablespoons red food coloring

1 cup buttermilk

1 cup white chocolate chips

1 cup cream cheese frosting (store-bought or homemade)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set it aside.

Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 3-5 minutes.

Add Eggs, Vanilla, and Food Coloring: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and red food coloring until fully incorporated.

Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and finish with the flour mixture. Mix until just combined; avoid overmixing.

Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter until evenly distributed.

Scoop the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will continue to firm up as they cool.

Cool and Frost: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. Once cooled, pipe or spread cream cheese frosting onto half of the cookies and place another cookie on top to make a sandwich.

Serve and Enjoy: Serve these delightful Red Velvet Cupcake Cookies at room temperature, and enjoy the perfect combination of cookie and cupcake all in one!

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | About 24 cookies