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Red Velvet Cookie Cups Recipe

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3.8 from 44 reviews

  • Author: Ava
  • Total Time: 33 minutes
  • Yield: 36 cookie cups

Description

Delight in these delicious Red Velvet Cookie Cups, a perfect bite-sized treat combining the rich flavors of classic red velvet cake with a creamy, tangy cream cheese frosting. Baked in mini muffin tins, these cookie cups feature a soft, cocoa-infused dough with a signature red hue, topped with smooth homemade cream cheese frosting piped right into the center. Ideal for parties, holidays, or anytime you want a sweet, festive indulgence.

Ingredients

Cookie Dough

  • 1 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 tablespoon red food coloring
  • ½ teaspoon vanilla extract
  • 1 teaspoon white vinegar

Cream Cheese Frosting

  • 16 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookie cups.
  2. Mix Dry Ingredients: In a small mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, kosher salt, and baking soda. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps make the cookies tender.
  4. Add Wet Ingredients: Beat in the egg thoroughly. Then add the red food coloring, vanilla extract, and white vinegar, mixing well to ensure even color and flavor distribution.
  5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring until just incorporated to form the cookie dough.
  6. Prepare Mini Muffin Tins: Grease two 24-cup mini muffin tins well with cooking spray to prevent sticking.
  7. Fill Muffin Cups: Spoon the cookie dough into each muffin cup, filling them about ¾ full to allow room for spreading and forming the cups.
  8. Bake Cookies: Place the muffin tins in the preheated oven and bake for 13 minutes until the cookies are set.
  9. Create Indentations: Remove the tins from the oven and immediately use the end of a mixing spoon or spatula to press an indentation into the center of each cookie cup, creating space for the frosting.
  10. Cool Cookies: Let the cookie cups cool in the tins for 5 minutes, then transfer them to a cooling rack and allow them to cool completely before frosting.
  11. Prepare Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract with an electric hand mixer until the frosting is smooth and creamy.
  12. Pipe Frosting: Transfer the cream cheese frosting to a large ziplock bag, cut a small hole in one corner, and pipe the frosting neatly into the indentations of each cooled cookie cup.

Notes

  • Make sure the butter and cream cheese are softened to room temperature for smooth mixing.
  • Use a gel-based red food coloring for a vibrant color without altering the dough texture.
  • Do not overfill the mini muffin cups to allow space for the cookie to rise and create a cup shape.
  • Cool cookie cups completely before frosting to prevent the frosting from melting.
  • Store finished cookie cups in an airtight container in the refrigerator to keep the frosting fresh.
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/red-velvet-cookie-cups-recipe/