Description
Delight in these Red Velvet Cupcake Cookies that combine the classic flavors of red velvet cake with a creamy, dreamy cream cheese filling. Soft, chewy, and irresistibly rich, these cookies are perfect for any occasion, offering a unique twist on traditional cupcakes.
Ingredients
Scale
Cookie Dough
- 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
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 Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, red food coloring, and white vinegar until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the filling is smooth and creamy.
- Assemble Cookies: Scoop 1 tablespoon of cookie dough and flatten it slightly in your palm. Place about ½ teaspoon of the cream cheese filling in the center. Cover with another tablespoon of dough, seal the edges well, and roll into a smooth ball. Repeat this process with the remaining dough and filling.
- Bake: Place the cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies are set with slightly cracked tops.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is fully softened to achieve a smooth filling.
- Don’t overmix the dough to keep cookies tender and soft.
- If desired, you can chill the dough before assembling the cookies to make handling easier.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can be frozen before baking; just add an extra minute or two to the baking time when baking from frozen.
