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Red Velvet Cookie Cups

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  • Author: KimEasy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 cookie cups 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Cookie Cups are a fun and delicious twist on the classic red velvet flavor! Soft, chewy cookie cups are filled with a luscious cream cheese frosting for the perfect dessert bite. They’re ideal for parties, holidays, or anytime you crave a little something sweet and indulgent.

Ingredients

Units Scale

For the Cookie Cups:

  • 1 3/4 cups (220g) all-purpose flour
  • 1/4 cup (25g) cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp red food coloring
  • 1/2 cup (120ml) buttermilk

For the Cream Cheese Frosting:

  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (60g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Cookie Cups:
    • Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with paper liners.
    • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
    • In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
    • Add the egg, vanilla extract, and red food coloring, mixing until fully combined.
    • Gradually mix in the dry ingredients and buttermilk, alternating and beginning and ending with the dry ingredients. Mix until just combined.
    • Scoop about 2 tablespoons of dough into each muffin cup, pressing gently to form a small well in the center.
  2. Bake:
    • Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops spring back when lightly pressed.
    • Remove from the oven and use the back of a spoon to gently press the centers down again to create a well. Let the cookie cups cool completely in the pan.
  3. Make the Frosting:
    • In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar and vanilla extract, beating until well combined and fluffy.
  4. Assemble the Cookie Cups:
    • Once the cookie cups are cool, pipe or spoon the cream cheese frosting into the wells. Decorate with sprinkles if desired.
  5. Serve:
    • Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Notes

  • For a deeper red color, you can add an extra ½ tsp of red food coloring.
  • If you don’t have buttermilk, substitute by mixing ½ cup of milk with 1 tsp of vinegar or lemon juice. Let it sit for 5 minutes before using.

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