These red velvet cupcake cookies are super soft Valentine’s cookies. They are a soft red velvet cookie topped with cream cheese frosting and heart sprinkles.

Stack of two red velvet cupcake cookies split in half.

These cookies are if you combined red velvet cupcakes with cookies! The cookies themselves have the perfect red velvet flavor paired with a cream cheese frosting is a match in heaven. Red velvet cookies have a small amount of cocoa powder, white vinegar, and red food dye.

Bite missing from red velvet cupcake cookies.

Tips for making the cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Flour- Make sure to spoon and level the flour. If you place the measuring cup directly into the flour, this will compact the flour. This leads to your cookies not spreading. Add an extra 2 TBSP of flour if you are at high altitude.
  • Tip 2: Use a high quality red food gel dye. I love Americolor super red because it gives bright flavor without using too much.
  • Tip 3: After spreading the frosting on top of the cookies, I did a swirl in the middle before adding the heart sprinkles.
Cookie dough in a bowl.
The cookie dough will be a bright red color.
Cookie dough balls on a cookie sheet.
After scooping, the cookies don’t need any chill time.
Top view of baked cookies on a wire rack.
I used a biscuit cutter to “scoot” the cookie to a perfect circle right when they are pulled from the oven.
Cream cheese frosting in a bowl.
Make sure the butter and cream cheese are the same temperature so it doesn’t split.
Top view of decorated cookies.

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For more red velvet recipes, try my red velvet cookies and red velvet brownies.

Two cookie split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Stack of two red velvet cupcake cookies split in half.
5 from 9 reviews

Red Velvet Cupcake Cookies

Stephanie Rutherford
These red velvet cupcake cookies are perfect for Valentine's Day! They are a soft red velvet cookie topped with cream cheese frosting and heart sprinkles.
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Prep Time: 45 minutes
Cook Time: 13 minutes
Decorating Time: 20 minutes
Total Time: 1 hour 18 minutes
Servings: 21 Large cookies

Ingredients
 
 

Red Velvet Cookies

  • 2 1/2 cups All-purpose flour
  • 1/4 cup Unsweetened cocoa powder, I used dutch process
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 1/2 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 tsp Honey, keeps the cookies soft
  • 1 tsp White vinegar
  • 2 Large eggs, room temperature
  • 1 tsp Red gel food dye, I used Americolor super red.

Cream Cheese Frosting

  • 3/4 cup Unsalted butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 2 1/2 cups Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • Heart sprinkles, for decoration

Instructions
 

Red Velvet Cookies

  • In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    2 1/2 cups All-purpose flour, 1/4 cup Unsweetened cocoa powder, 1/2 tsp Baking soda, 1/2 tsp Baking powder, 1 tsp Salt
  • Using a mixer in a large mixing bowl, beat the butter and sugar on high speed for 2 minutes. It will become pale and fluffy.
    1 cup Unsalted butter, 1 1/2 cups White granulated sugar
  • Add in the vanilla, honey, vinegar, eggs, and red food dye. Mix on medium speed for 1 minute.
    1 tsp Pure vanilla extract, 1 tsp Honey, 1 tsp White vinegar, 2 Large eggs, 1 tsp Red gel food dye
  • Add in the dry ingredients and mix on low speed until just combined.
  • Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the dough sit for 10 minutes before scooping, this helps with the spreading.
  • Use a large cookie scoop to scoop the dough. Place 6 cookie dough per cookie sheet.
  • Bake 13-15 minutes. Bake one tray at a time. Bake until the edges are set and the middle is slightly underdone.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cool rack. Cool completely before decorating.

Cream Cheese Frosting

  • In a medium bowl, sift the powdered sugar. Set aside.
    2 1/2 cups Powdered sugar
  • Using a mixer in a large bowl, beat the butter on high speed for 2 minutes. It will become really fluffy. Add in the cream cheese and beat on high for 1 minutes. Scrape the bowl, if any butter chunks remain, beat until smooth.
    3/4 cup Unsalted butter, 4 oz Cream cheese
  • Add in the powdered sugar and mix on low speed until just combined. Add in the vanilla and beat on high speed until creamy.
    1 tsp Pure vanilla extract
  • Use a small cookie scoop to scoop the frosting on top of each cookie. Use an offset icing spatula to spread the frosting smooth. Add the heart sprinkles. Store in the fridge.
    Heart sprinkles

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 268kcal, Carbohydrates: 42g, Protein: 2g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 46mg, Sodium: 167mg, Potassium: 44mg, Fiber: 1g, Sugar: 15g, Vitamin A: 545IU, Vitamin C: 0.002mg, Calcium: 19mg, Iron: 1mg
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