Red Velvet Cupcake Cookies Recipe

Ingredients

Dry Ingredients

• 2 ¼ cups all‑purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• ½ cup unsalted butter, softened
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 large egg, room temperature
• 2 tablespoons buttermilk
• 1 teaspoon vanilla extract
• 2 teaspoons red food coloring (gel)

Add‑Ins & Frosting

• ½ cup white chocolate chips
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened (for frosting)
• 1 cup powdered sugar, sifted
• ½ teaspoon vanilla extract (for frosting)

Instructions

Baking the Cookies

1. Preheat Oven. Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. A hot, steady oven ensures even rise and a golden edge.
2. Portion the Dough. Using a cookie scoop (about 1½ tablespoons), drop dough onto the prepared sheets, spacing them 2 inches apart. The dough spreads slightly, so give it room.
3. Bake. Slide the trays into the middle rack and bake for 12‑14 minutes, until the tops look set and the edges are just beginning to turn a light caramel color. The centers will still look slightly soft—that’s what gives them a cake‑like interior.
4. Cool. Allow the cookies to rest on the sheet for 3 minutes before transferring to a wire rack. This prevents them from breaking and lets the steam finish the cooking process.