1. Can I make Red Velvet Cupcake Cookies without buttermilk?

Yes, you can substitute buttermilk by mixing 1 teaspoon of lemon juice or vinegar with ¼ cup of regular milk. Let it sit for 5 minutes before using.

2. How do I prevent the cookies from spreading too much?

If your dough is too soft, chill it in the refrigerator for about 15–20 minutes before baking. This helps the cookies maintain a nice, thick shape.

3. Can I use natural food coloring instead of artificial red dye?

Absolutely! Beetroot powder is a great natural alternative that gives a beautiful red hue without artificial ingredients.

how to make frosted red velvet cookies

Description

Soft, chewy Red Velvet Cupcake Cookies that bring the classic flavor of red velvet cake into an easy, beginner-friendly cookie recipe. Perfect for quick and healthy meals or festive gatherings.

Ingredients

All-Purpose Flour – 1 and 1/4 cups
Unsweetened Cocoa Powder – 2 tablespoons
Baking Soda – 1/2 teaspoon
Salt – 1/4 teaspoon
Unsalted Butter – 1/2 cup (softened)
Granulated Sugar – 3/4 cup
Egg – 1 large
Buttermilk – 1/4 cup
Vanilla Extract – 1 teaspoon
Red Food Coloring – 1 tablespoon (or to preference)
White Chocolate Chips (optional) – 1/2 cup

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy.
Beat in the egg, buttermilk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the red food coloring until the desired color is achieved.
Gently fold in the white chocolate chips, if using.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, until the edges are set but the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill dough for 15-20 minutes if cookies spread too much.
Do not overmix the dough to keep cookies tender.
Substitute buttermilk with milk and lemon juice if needed.
Natural beetroot powder can be used instead of red food coloring.
Cookies will firm up as they cool, so do not overbake.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 1.5g
Cholesterol: 20mg