Red Velvet Cupcake Cookies

I love red velvet anything and everything!

For several years in a row, I had a slice of red velvet cake as my birthday cake. There’s something about red velvet cake that I can’t resist, and I always looked forward to that slice of cake.

These red velvet cupcake cookies take that slice of cake, and turn it into an easy cookie. The cookies are much faster and much easier to make. And they’re topped with rich cream cheese frosting, so you don’t miss any of the deliciousness.

They’re perfectly festive for Christmas or Valentine’s Day. You can enjoy them as-is, or you can top them with a little colored sugar.

 More Red Velvet Recipes!

• Red Velvet Whoopie Pies
• Red Velvet Cupcake Cookies
• Red Velvet Marble Cake Recipe

If you’ve tried this red velvet cupcake cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Red Velvet Cupcake Cookies

Easy red velvet cookies that taste just like cupcakes!

Author:I Heart Eating

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Servings:28 cookies

Course: Dessert

Cuisine: American

Keyword: cookie, red velvet

Print Rate

5 from 1 vote

Ingredients

Cookies

• 1/2 cup butter (at cool room temperature*)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 2 tablespoons cocoa powder
• 1 tablespoon red food coloring
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Cream Cheese Frosting

• 1/4 cup butter (softened)
• 8 ounces cream cheese (softened)
• 1 tsp vanilla extract
• 2 1/2 cups powdered sugar

US Customary - Metric

Instructions

• Preheat oven to 350F. Line two cookie sheets with silicone baking mats or parchment paper. Set aside.
• Beat butter and sugar until light and fluffy, about 3 minutes on high.
• Add the eggs and vanilla, and mix until well-combined.
• Mix in sour cream, cocoa powder, and food color until combined.
• Add the flour and baking powder; mix until just combined.
• Drop by 1.5 tablespoon scoops onto prepared baking sheets, spacing the scoops 2 inches apart.
• Bake for 8-12 minutes, or until the top springs back when touched.
• Allow to cool for 5 minutes on the tray before transferring to a wire rack.
• Let the cookies cool to room temperature before frosting.
• To make the frosting, beat butter and cream cheese together until well-combined, about 3 minutes on high.
• Add vanilla and powdered sugar.
• Mix on low for 30 seconds.
• Increase speed to high, and continue to beat for 2 more minutes, scraping the sides as needed.
• Store cookies, covered, in the fridge.

Notes

*Be sure that your butter isn't too warm. If it is, the cookies will spread too much as they bake. 

**Disclaimer: I'm not a nutritionist. Recipe nutrition data is an estimate.

Nutrition Information

Serving: 1gCalories: 150kcal (8%)Carbohydrates: 18g (6%)Protein: 1g (2%)Fat: 8g (12%)Saturated Fat: 5g (25%)Cholesterol: 34mg (11%)Sodium: 96mg (4%)Potassium: 38mg (1%)Sugar: 17g (19%)Vitamin A: 290IU (6%)Calcium: 20mg (2%)Iron: 0.1mg (1%)

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Cookies adapted from Recipe Tin Eats.