Go Back

Red Velvet Cupcake Cookies: The Perfect Sweet Treat!

Print Recipe

Ingredients
  

For the Cookie Dough:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 stick ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons red velvet cake mix yes, the boxed kind works just fine!
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • Red food coloring about 1 tablespoon or more for a bold color

For the Cream Cheese Filling:

  • 8 oz cream cheese softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract

Instructions
 

Step 1: Make the Cream Cheese Filling

  • The first step is to make the cream cheese filling. In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract. You want it to be smooth and fluffy. This is what gives the cookies that rich, tangy filling that’s the hallmark of red velvet cupcakes.
  • Once it’s nice and fluffy, pop the bowl in the fridge for a bit to chill. This helps it firm up, so it’s easier to work with when you’re filling the cookies.

Step 2: Prepare the Cookie Dough

  • While your cream cheese filling chills, you can start on the cookie dough. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for now.
  • Now, in another bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. You can use an electric mixer for this, but I’ve done it by hand, too – just make sure you mix it well. Add in the egg, vanilla extract, and red food coloring, and mix until everything is combined. If you want the cookies to have a deep red color, feel free to add more food coloring! I usually go a little extra on this part – it makes them look so pretty.
  • Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Stir everything together until it’s just combined. You’ll end up with a soft, slightly sticky dough that’s perfect for shaping.

Step 3: Assemble the Cookies

  • Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. Now it’s time to start shaping the cookies!
  • Scoop out a tablespoon of cookie dough and roll it into a ball. Use your thumb (or the back of a spoon) to gently make a small indentation in the center of each dough ball. This is where the cream cheese filling will go!
  • Take the cream cheese mixture out of the fridge and scoop about a teaspoon of it into the indentation of each dough ball. Once you’ve got that cream cheese filling inside, take another spoonful of cookie dough and press it over the top of the cream cheese, sealing it in. You should have a little ball of dough with a creamy center hidden inside.

Step 4: Bake the Cookies

  • Place your filled cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake them in your preheated oven for 9-11 minutes, or until the edges are golden brown. The centers will still be soft, which is exactly what you want. When they’re done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.