Frosted Red Velvet Cupcake Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1½ cups (180g) all-purpose flour, spoon and leveled
02 -
¼ cup (20g) unsweetened cocoa powder
03 -
1 tablespoon instant milk powder
04 -
1 tablespoon cornstarch
05 -
½ teaspoon baking powder
06 -
¼ teaspoon baking soda
07 -
¼ teaspoon salt
→ Wet Ingredients
08 -
½ cup (115g) unsalted butter, softened
09 -
3 tablespoons vegetable oil
10 -
½ cup (100g) packed brown sugar
11 -
½ cup (100g) granulated sugar
12 -
1 large egg, room temperature
13 -
1 teaspoon pure vanilla extract
14 -
1 teaspoon white vinegar
15 -
1-2 teaspoons red liquid-gel food coloring
→ Cream Cheese Frosting
16 -
3 ounces (85g) block cream cheese
17 -
6 tablespoons (90g) unsalted butter, softened
18 -
1 teaspoon pure vanilla extract
19 -
1½ cups (195g) powdered sugar
# Instructions:
01 -
Preheat oven to 350°F and line 2 large baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, cocoa, milk powder, cornstarch, baking powder, baking soda, and salt.
03 -
In a large bowl, combine butter, oil, brown sugar, and granulated sugar until smooth. Add egg, vanilla, vinegar, and red food coloring.
04 -
Fold dry ingredients into wet ingredients until a thick, sticky dough forms. Scoop 3-4 tablespoon portions onto prepared baking sheets, spacing 3 inches apart.
05 -
Bake for 12-15 minutes until puffed and lightly golden brown at edges. Cool 5 minutes on baking sheet, then transfer to wire rack.
06 -
Beat cream cheese and butter until smooth. Add vanilla and powdered sugar, mixing until silky. Refrigerate if too soft.
07 -
Once cookies are completely cool, pipe or spread frosting on top. Optionally sprinkle with cookie crumbs for decoration.
# Notes:
01 -
Avoid liquid food coloring as it affects dough moisture
02 -
Gel or powdered food coloring works best
03 -
Cookies should be completely cool before frosting