Red velvet lovers, rejoice! This recipe for Red Velvet Cupcake Cookies combines everything you love about red velvet cake into a soft, chewy, and irresistibly delicious cookie. With a rich red hue, a touch of cocoa, and a creamy, dreamy cream cheese filling, these cookies are perfect for holiday gatherings, Valentine’s Day treats, or just because you’re craving something special. Plus, they’re easy to make and ready in under an hour!
Ingredients:
For the Cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
½ cup brown sugar, packed
1 teaspoon vanilla extract
¼ cup unsweetened cocoa powder
1 tablespoon red food coloring
1 teaspoon white vinegar
½ teaspoon baking soda
1 ¼ cups all-purpose flour
¼ teaspoon salt
For the Cream Cheese Filling:
4 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, red food coloring, and white vinegar, mixing until smooth.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Prepare the Cream Cheese Filling:
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Assemble the Cookies:
Take 1 tablespoon of cookie dough, flatten it slightly, and place ½ teaspoon of the cream cheese filling in the center. Cover with another tablespoon of dough, sealing the edges, and roll into a ball. Repeat with the remaining dough and filling.
Bake:
Place the cookies on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the cookies are set and slightly cracked on top.
Cool and Serve:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Tips:
Presentation: Serve these cookies on a festive platter for gatherings or special events. Their vibrant red color makes them eye-catching, especially on holiday tables.
Pairing Suggestions: These cookies pair beautifully with a glass of milk, coffee, or hot cocoa. For a twist, serve with vanilla ice cream for an extra-decadent dessert.
Gifting: Red Velvet Cupcake Cookies make an excellent gift! Package them in a decorative tin or a festive cellophane bag tied with a ribbon for a thoughtful homemade present.
Storage Tips:
At Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a small piece of bread to the container; this helps maintain moisture without altering the cookie’s flavor.
Refrigeration: If you prefer a firmer texture, store the cookies in the fridge for up to a week. Be sure to keep them in an airtight container to avoid them drying out.
Freezing Tips:
Freezing Baked Cookies: Arrange the fully cooled cookies in a single layer on a baking sheet and place them in the freezer for about 1 hour. Once frozen, transfer the cookies to a freezer-safe bag or airtight container. They will keep for up to 3 months.
Thawing: To enjoy frozen cookies, let them thaw at room temperature for about 30 minutes. For a fresh-from-the-oven feel, warm them briefly in a microwave on a low setting for 10-15 seconds.
Related Recipes:
FAQs:
Can I make Red Velvet Cupcake Cookies without food coloring?
Yes, you can skip the red food coloring if you prefer a natural look. The cookies will have the same delicious flavor but appear more chocolatey-brown rather than red.
Can I freeze the cookie dough before baking?
Absolutely! You can assemble the cookies with the cream cheese filling, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag. When ready to bake, add a couple of extra minutes to the baking time.
How do I keep the cream cheese filling from oozing out?
Make sure to completely seal the edges of the cookie dough around the filling. Press the dough gently but firmly around the cream cheese and roll into a smooth ball to keep the filling contained during baking.
Can I use gluten-free flour in this recipe?
Yes, a 1:1 gluten-free baking flour substitute should work. Make sure it’s intended for baking to ensure the cookies have the right texture.
Conclusion:
These Red Velvet Cupcake Cookies are a delicious combination of cake and cookie textures, packed with festive flavors and perfect for impressing guests. Whether you’re making them for a holiday or treating yourself, these cookies deliver an indulgent red velvet experience in every bite.
📖 Recipe:
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Red Velvet Cupcake Cookies
- Total Time: 32 minutes
- Yield: 16 cookies
- Diet: Vegetarian
Description
Enjoy soft, chewy Red Velvet Cupcake Cookies filled with creamy, dreamy cream cheese! These cookies combine classic red velvet flavor with a hint of cocoa, making them the perfect festive treat for holidays or anytime you crave something sweet and special.
Ingredients
For the Cookies:
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 teaspoon white vinegar
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
For the Cream Cheese Filling:
4 ounces cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Make Cookie Dough: Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, red food coloring, and vinegar until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Prepare Cream Cheese Filling: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble Cookies: Scoop 1 tablespoon of dough, flatten it slightly, and add ½ teaspoon of the cream cheese filling to the center. Cover with another tablespoon of dough, seal the edges, and roll into a ball. Repeat with remaining dough and filling.
- Bake: Place cookies on the baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until cookies are set and slightly cracked on top.
- Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a vibrant red color, use gel-based red food coloring, as it’s more concentrated.
To keep cookies soft, store in an airtight container with a small piece of bread to maintain moisture.
These cookies are freezer-friendly; freeze individually to enjoy anytime.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16 cookies
- Calories: 150 kcal
