Name: Red Velvet Cupcake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 tsp vanilla extract; 1 tbsp red food coloring; 1/2 cup white chocolate chips or cream cheese chips

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If you’ve ever wished you could combine the best parts of a classic red velvet cupcake and a batch of crave-worthy cookies, your dreams are about to come true! These Red Velvet Cupcake Cookies are the ultimate mashup: moist and tender in the center (think cupcake!), but with that iconic cookie snap around the edges. Each bite bursts with the signature rich cocoa flavor and deep red hue you know and love, complemented by creamy white chocolate or cream cheese chips. They’re easy to make, crazy delicious, and guaranteed to upstage any plain old chocolate chip cookie—trust me, these are about to become your new best baking obsession.

Ingredients You’ll Need

Red Velvet Cupcake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Red Velvet Cupcake Cookies might look like showstoppers, but the real magic is in how simple the ingredient list is. Every item plays its part: the cocoa for depth, food coloring for drama, and chips for creamy pockets of joy. Here’s what you’ll need—and why:

Unsalted butter, softened: This forms the rich, tender base and gives the cookies that irresistible buttery bite.
Granulated sugar: Adds sweetness and structure, so your cookies stay perfectly chewy.
Brown sugar, packed: For extra moisture and a subtle caramel note that deepens the red velvet flavor.
Large egg: Binds everything together and keeps your cookies soft (and never dry!).
Vanilla extract: Adds warm, aromatic depth that elevates the cocoa and overall flavor profile.
Red food coloring: The secret to that stunning, vibrant color—don’t worry, just a tablespoon works its magic!
All-purpose flour: Provides the perfect sturdy-yet-soft structure so your cookies bake up beautifully thick.
Unsweetened cocoa powder: Gives a subtle chocolatey backbone, balancing the sweetness and rounding out the “red velvet” kick.
Baking soda: Ensures your cookies rise and set with the perfect combination of crunch and chew.
Salt: A pinch really amplifies all the flavors and keeps your cookies from tasting flat.
White chocolate chips or cream cheese chips: These little bursts of creamy sweetness echo classic cream cheese frosting in every bite.

How to Make Red Velvet Cupcake Cookies

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper—this step is non-negotiable if you want cookies that slide right off with tidy edges (plus, easy clean-up!). Getting this set up first means you’ll be ready to bake as soon as your dough comes together, so no melting butter or sticky dough moments.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Mix until the mixture is light and fluffy—this usually takes 2-3 minutes with a hand or stand mixer. Don’t rush this part; it’s what makes your Red Velvet Cupcake Cookies super tender and gives them just the right amount of rise.

Step 3: Add Wet Ingredients

Beat in the egg, vanilla extract, and red food coloring. Watch the dough transform into a dazzling ruby red! Mix until everything looks uniform and smooth, so the color and flavors are distributed evenly throughout.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps the cocoa and leavening agents blend out—no accidental cocoa streaks or salty spots here! Gently add the dry mix to the wet ingredients, stirring just until you see a soft, pillowy cookie dough.

Step 5: Mix in the Chips

Fold in those glorious white chocolate or cream cheese chips. They’ll stay distinct and creamy as your cookies bake, adding melty pockets in every bite. Stir just enough to distribute the chips evenly, but don’t overmix or your cookies might get tough!

Step 6: Scoop and Bake

Drop tablespoon-sized scoops of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers still look soft and slightly underdone. This is the secret for truly cupcake-like cookies—if you wait for total firmness, they’ll be overbaked!

Step 7: Cool and Finish

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to set up perfectly chewy centers while locking in that coveted crackly edge. Once fully cooled, you’ll have the perfect Red Velvet Cupcake Cookies ready for devouring—or decorating!

How to Serve Red Velvet Cupcake Cookies

Garnishes

For true cupcake vibes, spread or pipe a swirl of tangy cream cheese frosting on top of each cooled cookie. You can also dust them lightly with powdered sugar, or sprinkle with a handful of extra white chocolate chips while the cookies are still warm for a bakery-fresh finish.

Side Dishes

Pair your Red Velvet Cupcake Cookies with a cold glass of milk (classic, right?) or a hot mug of coffee for maximum comfort. At parties, they’re a gorgeous highlight alongside fresh berries or a bowl of vanilla ice cream. For a festive spread, offer them with lemon bars or chocolate truffles for color and contrast.

Creative Ways to Present

Stack a small tower and tie with a cute ribbon for a stunning edible gift, or arrange them around a bowl of cream cheese frosting dip for a playful cookie platter. If you’re making these for a gathering, serve them mini-cupcake style in colorful paper liners for that extra wow-factor! Kids will love decorating each Red Velvet Cupcake Cookie with sprinkles or mini chocolate chips.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Red Velvet Cupcake Cookies in an airtight container at room temperature. They’ll stay soft and satisfying for up to four days, maintaining both flavor and texture—assuming they last that long before disappearing!

Freezing

To keep cookies on demand, freeze unbaked dough balls on a baking sheet, then transfer to a zipped freezer bag once solid. You can bake them straight from the freezer—just add a minute or two to the baking time. Baked cookies also freeze well; wrap them tightly and freeze for up to 2 months for rich, red velvet goodness anytime.

Reheating

If you crave that just-baked warmth, gently reheat cookies in the microwave for 5-10 seconds, or refresh in a 300°F oven for a couple of minutes. The chips melt anew, and your Red Velvet Cupcake Cookies taste bakery-fresh!

FAQs

Can I use natural food coloring instead of artificial?

Absolutely! Natural red food coloring works well, though your cookies might not yield the same deep crimson hue. Beet powder is a popular option, but expect a slightly earthier flavor and a muted shade.

What’s the difference between white chocolate chips and cream cheese chips?

White chocolate chips are sweet and creamy, mirroring classic white chocolate flavor. Cream cheese chips, on the other hand, are tangier and reminiscent of traditional cream cheese frosting. Either choice will make Red Velvet Cupcake Cookies irresistible, but each gives its own unique flair.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The results are still wonderfully soft and chewy, just like the original. Double-check your other ingredients for hidden gluten, and you’re set.

Do I need to chill the dough?

No chilling required! This recipe lets you bake the dough right away, so your Red Velvet Cupcake Cookies go from mixing bowl to oven in minutes. That said, if you want slightly thicker cookies, a 30-minute chill in the fridge can help.

Can I double the recipe for a crowd?

Of course! Simply double every ingredient for a bigger batch. Use a stand mixer if you have one, and bake on multiple trays, swapping their positions halfway through for even cooking. These cookies are perfect for sharing (or hoarding—no judgment).

Final Thoughts

If you’re craving something that’s all about wow-factor but quick enough for even a weeknight treat, these Red Velvet Cupcake Cookies check every box. Their vibrant color, crowd-pleasing flavor, and easy prep mean there’s really no excuse not to whip up a batch. Give them a try and bring a little extra sweetness—and plenty of smiles—to your kitchen today!

Red Velvet Cupcake Cookies Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Red Velvet Cupcake Cookies are a delightful twist on classic red velvet cake, combining the flavors of a cupcake with the convenience of a cookie. Rich red velvet cookie dough studded with white chocolate or cream cheese chips, these cookies are perfect for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Wet Ingredients:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring

Add-Ins:

1/2 cup white chocolate chips or cream cheese chips

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Instructions

Preheat and Prepare: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Blend Wet Ingredients: Beat in the egg, vanilla extract, and red food coloring until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate or cream cheese chips.
Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes until edges are set and centers look slightly soft.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.