Red Velvet Dunkaroos with Cream Cheese Icing

Bring back all the childhood nostalgia with a sophisticated, dessert-inspired twist. These Red Velvet Dunkaroos combine the classic, playful experience of “dunking” your cookies with the rich, decadent flavor of red velvet. Featuring bite-sized red velvet gems and a velvety smooth cream cheese dip, this recipe is perfect for parties, movie nights, or whenever you need a sweet trip down memory lane.

What sets this version apart is the perfect balance of texture and flavor. The cookies are slightly crisp on the edges with a soft, cocoa-infused center, while the cream cheese icing is whipped to airy perfection. It’s a fun, interactive treat that looks as stunning as it tastes, making it a guaranteed crowd-pleaser for bakers and dessert lovers alike.

Why You’ll Love These

• Ultimate Nostalgia: The classic dunking experience reimagined with a professional-grade red velvet flavor.

• Perfect for Sharing: These mini cookies are made for dipping and are great for groups.

• Bold Visuals: The vibrant red cookies paired with bright white icing create a stunning, Instagram-worthy contrast.

Ingredients

Cookie Dough:

• 1/2 cup (113g) unsalted butter, melted & cooled
• 1/2 cup (100g) granulated sugar
• 1/2 cup (110g) light brown sugar
• 1 tsp (5ml) vanilla
• 1 egg, room temp
• Red gel food coloring
• 1 tsp (5ml) white vinegar
• 1 3/4 cup (210g) AP flour
• 1 1/2 tbsp (11g) cocoa powder
• 1/2 tsp (3g) baking soda
• 1/2 tsp (2g) baking powder
• 1/2 tsp (3g) salt

Cream Cheese Icing:

• 6oz (170g) cream cheese, softened
• 8 tbsp (113g) butter, soft
• 1 1/2 – 2 cups (180g-240g) powdered sugar
• 1 tsp (5ml) vanilla
• Pinch salt

Instructions

Make the Cookies

1. Whisk Wet Ingredients: In a large bowl, combine the melted and cooled butter with both sugars. Whisk until smooth.

2. Add Flavor and Color: Mix in the egg, vanilla, white vinegar, and enough red gel food coloring to reach a vibrant red hue.

3. Incorporate Dry Ingredients: Sift in the AP flour, cocoa powder, baking soda, baking powder, and salt. Fold together with a spatula until a thick dough forms.

4. Shape: Scoop small amounts of dough and roll into tiny, uniform balls (about 1/2 inch to 1 inch in diameter).

5. Bake: Place on a parchment-lined baking sheet and bake at 350°F (177°C) for 7 minutes, or until the edges are set but the centers remain soft. Allow to cool completely.

Prepare the Icing

1. Cream Butter and Cheese: Beat the softened cream cheese and butter together until completely smooth and fluffy.

2. Sweeten: Gradually add powdered sugar, vanilla, and a pinch of salt. Beat on high until the icing is light and airy.

3. Serve: Transfer the icing to a small bowl or container for dipping, and surround with the cooled red velvet cookies.

Tips for Success

• Use Gel Food Color: For that iconic deep red color without thinning out your dough, gel coloring is essential.

• Don’t Skip the Vinegar: The tiny bit of vinegar reacts with the cocoa and baking soda to brighten the red color and provide the signature red velvet tang.

• Room Temp Ingredients: Ensure your egg and the cream cheese for the icing are at room temperature to prevent any lumps.

Storage and Freshness

• Room Temperature: Cookies can be stored in an airtight container for up to 5 days.

• Refrigeration: The cream cheese icing must be refrigerated. Keep it in an airtight container for up to 1 week.

• Make-Ahead: You can prep the cookie dough a day in advance and keep it chilled. Let it sit at room temperature for 15 minutes before rolling and baking.

Dunkaroo containers, mini icing containers, red gel food coloring, piping bags and tons of other items I use to bake with are linked for you on my Amazon Storefront!