Description
Delight in these festive Red Velvet Cookie Cups topped with luscious cream cheese frosting. Perfectly soft, slightly tangy, and bursting with rich red velvet flavor, these mini cookie cups are ideal for parties, holidays, or any sweet craving. The recipe guides you through creating the cookie base, baking them in a mini muffin tin, and finishing with a creamy, fluffy cream cheese frosting for a decadent treat.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 2 tbsp red food coloring
- 1/2 tsp white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it with cupcake liners to prevent sticking.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt; set aside. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and red food coloring; mix until combined. Stir in the buttermilk and white vinegar. Gradually add the dry ingredients, mixing gently until just combined to avoid overmixing.
- Shape the Cookie Cups: Scoop about 1 tablespoon of cookie dough into each muffin cup, pressing the dough down gently to form a cup shape. Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted in the center comes out clean. Allow the cookie cups to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat everything together for about 3-4 minutes until the frosting is fluffy and light.
- Assemble the Cookie Cups: Once the cookie cups have cooled completely, use a piping bag or a spoon to spread or pipe the cream cheese frosting onto each cookie cup. Optionally, decorate with sprinkles or red velvet crumbs for extra flair.
- Serve and Store: Serve the cookie cups immediately for best freshness, or store them in an airtight container in the refrigerator for up to 3 days.
Notes
- Ensure the butter and cream cheese are softened at room temperature for easier mixing and a smoother frosting.
- Do not overmix the cookie dough once the dry ingredients are added to keep the texture tender.
- Pressing the dough gently into the muffin tin helps create the perfect cup shape to hold the frosting.
- Use gel-based red food coloring for a more vibrant color without altering the dough’s consistency.
- These cookie cups can be stored in an airtight container in the refrigerator for up to 3 days.
