Description
Irresistible red velvet cookie cups blend classic Southern charm with modern dessert innovation. Creamy cheesecake filling nestled in rich chocolate-kissed cookie shells promises pure indulgence you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
Binding and Flavor Ingredients:
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Frosting Ingredients:
- 4 ounces (113 grams) cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Optional Toppings:
- Red, white, and pink sprinkles
- Crushed cookies or chocolate chips
Instructions
- Preheat the oven to 350F (175C) and thoroughly coat a mini muffin tin with non-stick spray to ensure easy cookie removal.
- Combine softened butter with granulated and brown sugars in a mixing bowl, whipping until the mixture becomes light and airy with a pale, creamy texture.
- Incorporate the egg, vanilla extract, and vibrant red food coloring, stirring until the mixture transforms into a uniform, glossy consistency.
- In a separate vessel, sift together flour, cocoa powder, baking soda, and salt, creating a cohesive dry ingredient blend.
- Gently fold the dry ingredients into the wet mixture, stirring until a soft, pliable dough emerges without overmixing.
- Form the dough into small, uniform spheres approximately one inch in diameter, carefully placing each into the prepared muffin tin cavities.
- Using your thumb or a rounded utensil, create a gentle indentation in the center of each dough ball, sculpting a delicate cup shape.
- Bake for 10-12 minutes, watching for set edges and slightly puffy centers that indicate perfect doneness.
- Immediately upon removal from the oven, reinforce the cup shape by pressing down the centers while the cookies remain warm and malleable.
- Allow the cookie cups to cool within the tin for 10 minutes, then transfer to a wire rack for complete cooling.
- Whip cream cheese and butter together until smooth, creating a silky base for the frosting.
- Gradually integrate powdered sugar and vanilla extract, beating until the frosting becomes light, fluffy, and spreadable.
- Fill the cooled cookie cups with the cream cheese frosting, using a piping bag or spoon for precise and attractive application.
- Embellish with optional decorative elements like colorful sprinkles, crushed cookies, or chocolate chips.
- Serve immediately or store in a sealed container in the refrigerator to maintain freshness and texture.
Notes
- Chill the dough for 30 minutes before shaping to prevent spreading and maintain the cup shape during baking.
- Use a consistent dough ball size to ensure even baking and uniform cookie cups.
- Press gently when creating the cup shape to avoid tearing the delicate cookie dough.
- Experiment with natural food coloring alternatives like beetroot powder for a healthier red velvet version.
- Allow cookies to cool completely before frosting to prevent melting and maintain a clean, crisp appearance.
- Swap cream cheese for dairy-free alternatives like coconut cream for a vegan-friendly option.
- Store leftovers in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.
- For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg