These cute little Red Velvet Cookie Cups are filled with luscious cream cheese frosting and decorated with festive Christmas sprinkles.
If it was any other time of the year, I would not immediately be drawn to sprinkles. But it is almost Christmas, and sprinkles are so darn festive, I just couldn’t resist. I have already played with them when I made these Peppermint Chocolate Truffle Pops. It was too much fun, I had to come up with another recipe just so I could use them again. And these Red Velvet Cookie Cups are just the perfect color backdrop for festive Christmas sprinkles.
These Red Velvet Cookie Cups are little chewy crispy bites with a hint of chocolate, paired with a sweet, creamy and tangy cream cheese frosting. True to their name, they taste just like mini version of the red velvet cupcakes. So even though these are little in size, they pack a big punch of flavor and can be quite addicting.
Recipe Tips and Tricks
- I use a small cookie dough scoop to divide up the cookie dough in this recipe. It’s the perfect tool to create the perfect mini portions. It is also useful for dividing mini cupcake batter or coconut mochi batter.
- Refrigerating the batter will allow the butter to solidify and the sugar to absorb more liquid. This will result in a crispier and chewier cookie that will also spread less in the oven.
- I use Wilton 1M open star decorating tip for the cream cheese swirl.
- Feel free to decorate with any type of Christmas sprinkles or sanding sugar of your choice, or even leave them plain if you prefer.
I am a sucker for mini desserts. But honestly, who can resist a cute and festive mini cookie cup, filled with delicious cream cheese frosting? These would be the perfect Christmas dessert to bring to your family gathering, because they are just the right size to serve after a big meal.
More Red Velvet Dessert Recipes
- Red Velvet Madeleines
- Red Velvet White Chocolate Chip Cookies
- Red Velvet Cupcakes with Cream Cheese Frosting
Red Velvet Cookie Cups with Cream Cheese Filling Recipe
Red Velvet Cookie Cups
For the cookies:
For cream cheese filling:
- 4 ounce unsalted butter
- 4 ounce cream cheese
- 1 teaspoon pure vanilla extract
- 1/2 cup powder sugar
- Christmas sprinkles
To make the cookie cups:
- Melt butter in a small sauce pan over medium heat and allow to cool to room temperature.
- Combine flour, cocoa powder, salt, baking soda, and baking powder in a small bowl and whisk to distribute evenly.
- In a medium bowl, combined cooled melted butter with brown sugar, beat for 1 minute until combined.
- Add egg, vanilla extract, and red food color; beat for another minute until combined.
- Slowly add flour mixture to the liquid mixture and stir until incorporated.
- Refrigerate the cookie dough while you preheat the oven and prepare the muffin pan.
- Preheat oven to 350°F.
- Melt about a tablespoon of unsalted butter and brush all the cavities of a mini muffin pan with melted butter and sprinkle with extra flour to coat the entire surface of each cavity.
- Remove cookie dough from the fridge, use a small ice cream scoop to divide the dough into 24 portions and place in the prepared muffin pan.
- Bake for 12 minutes in the middle oven rack.
- Remove from the oven and place pan on a wire rack.
- Immediately use the back of a teaspoon to press down on top of the baked cookies to create cavities for the filling.
- Leave the cookies in the pan until cool to the touch before removing them. Use a butter knife to loosen them from the muffin pan.
- Let them cool completely on a wire rack.
To make the cream cheese filling:
- Let butter and cream cheese soften at room temperature.
- Beat room temperature butter and cream cheese together with vanilla extract in a medium mixing bowl until well blended.
- Add powder sugar and beat until incorporated and fluffy.
- Use a piping bag to fill the completely cooled cookie cups with cream cheese filling and top with Christmas sprinkles.