Description
These Red Velvet Cupcake Cookies combine the rich flavor of classic red velvet cake with the fun texture of a cookie, filled with a creamy and sweetened cream cheese center. Soft, moist, and beautifully red, these cookies make a perfect treat for dessert or special occasions.
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 ensure cookies do not stick and bake evenly.
- Make Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the texture is light and fluffy. Add the egg, vanilla extract, red food coloring, and white vinegar, mixing thoroughly to combine all ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cocoa powder, baking soda, and salt together. Gradually incorporate these dry ingredients into the wet mixture, mixing until just combined to avoid overworking the dough.
- Prepare Cream Cheese Filling: Beat together the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until the mixture is smooth and creamy, forming the filling for the cookies.
- Assemble Cookies: Scoop one tablespoon of cookie dough and flatten it slightly in your hand. Place about ½ teaspoon of the cream cheese filling in the center. Cover with another tablespoon of dough, seal the edges carefully, and roll into a smooth ball. Repeat this process with the remaining dough and filling.
- Bake: Arrange the filled cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes until the cookies are set and have slight cracks on top.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely before serving to ensure the cream cheese filling remains intact and the cookies hold their shape.
Notes
- Ensure the butter and cream cheese are softened to room temperature for better mixing and texture.
- Use gel-based red food coloring for a richer color without affecting the batter consistency.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
