Red Velvet Cupcake Cookies

Easy red velvet cookies that taste just like red velvet cupcakes!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 150kcal

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.
½ cup butter, 1 cup granulated sugar
Add the eggs and vanilla, and mix until well-combined.
2 large eggs, 1 tsp vanilla extract
Mix in sour cream, cocoa powder, and food color until combined.
¼ cup sour cream, 2 tablespoons cocoa powder, 1 tablespoon red food coloring
Add the flour, baking powder, and salt; mix until just combined.
2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
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.
¼ cup butter, 8 ounces cream cheese
Add vanilla and powdered sugar.
1 teaspoon vanilla extract, 2 ½ cups 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.
Spread the frosting on the cooled cookies.
Store cookies, covered, in the fridge.

Butter - I use salted butter. If using unsalted butter, add an additional 1/4 teaspoon of salt to the cookies an a pinch or two of salt to the frosting. Be sure that your butter isn't too warm. If it is, the cookies will spread too much as they bake.
Sour cream - I recommend using full-fat sour cream in this recipe.
Red food coloring - Red velvet bakery emulsion (a combination of red velvet flavoring and red dye) will also work.
All-purpose flour - It's important to properly measure the flour. Either weigh the flour or sift/stir it to break it up. Lightly spoon into the measuring cup and level.
Cream cheese - I recommend either full-fat or 1/3-less fat cream cheese.
Nutrition values are estimates.