Name: Red Velvet Cupcake Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 tbsp red food coloring; 1 tsp vanilla extract; 1/2 tsp white vinegar; 4 oz cream cheese (for filling or drizzle); 1/2 cup powdered sugar (if making glaze)

Red Velvet Cupcake Cookies are the perfect cross between a soft cookie and a rich, fluffy cupcake. With their signature red color, velvety texture, and a sweet cream cheese center or drizzle, these cookies make an elegant and indulgent treat. I love baking these for special occasions or whenever I’m craving something sweet, soft, and just a little bit fancy.

Why You’ll Love This Recipe

I love how these cookies capture the deep cocoa flavor and tender crumb of a classic red velvet cake, but in a handheld cookie form. They’re easy to make and don’t require decorating skills, yet they still look and taste bakery-worthy. The contrast between the mild chocolate flavor and the creamy topping (or filling) makes every bite melt in my mouth. They also freeze well, so I like making a big batch and saving some for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Unsweetened cocoa powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Red food coloring
Vanilla extract
White vinegar
Cream cheese (for filling or drizzle)
Powdered sugar (if making a cream cheese glaze)

directions

I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.
In another bowl, I beat the softened butter with both sugars until creamy and smooth.
I add in the egg, red food coloring, vanilla, and vinegar, and continue mixing until well combined.
Gradually, I add the dry ingredients to the wet mixture, mixing until just incorporated.
If I’m making stuffed cookies, I scoop small balls of dough, flatten them, place a bit of cream cheese filling in the center, then top with another flattened dough piece and seal the edges.
If I’m adding a drizzle instead, I bake the cookies as-is and drizzle with a cream cheese glaze after cooling.
I bake the cookies for about 10–12 minutes, then let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies. It takes 15 minutes to prepare the dough and about 10–12 minutes to bake each batch, so I can have them ready to enjoy in around 30 minutes total.

Variations

Sometimes I add white chocolate chips to the dough for an extra creamy sweetness. For more decadence, I like sandwiching two cookies with cream cheese frosting in between. I’ve also made them smaller for bite-sized versions or used heart-shaped cookie cutters for Valentine’s Day.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days or in the fridge for 5–6 days if they have a cream cheese center. I like bringing them to room temperature before serving, or microwaving them for a few seconds to make them soft and warm again. I also freeze them in a single layer, then store in freezer bags for up to 2 months.

FAQs

What gives red velvet its unique flavor?

Red velvet has a mild cocoa base enhanced by a slight tang from vinegar and cream cheese. I find the flavor rich but subtle, which pairs well with sweet toppings.

Do I need to chill the dough before baking?

I don’t always chill the dough, but when I want thicker, puffier cookies, I let it rest in the fridge for about 30 minutes. It helps prevent spreading.

Can I use natural food coloring instead of red dye?

Yes, I’ve used beet powder or natural red colorings before. The color isn’t as intense, but the flavor stays the same.

How do I make the cream cheese filling?

I mix softened cream cheese with powdered sugar and a splash of vanilla extract until smooth, then spoon small dollops into the cookie centers before baking.

Can I make these gluten-free?

Absolutely. I just swap the all-purpose flour for a good quality gluten-free baking blend, and they come out just as delicious.

Conclusion

Red Velvet Cupcake Cookies are one of those desserts I love making over and over again. They’re soft, rich, and perfect for gifting, sharing, or treating myself. Whether I’m going for a stuffed version or a simple glaze, they never fail to impress with their stunning color and luxurious texture.