Red Velvet Cake Cookies
These cute little Red Velvet Cake Cookies are filled with a luscious cream cheese frosting just like your favorite red velvet cupcakes. Bake them in a mini muffin tin to get the cupcake shape and decorate them with Christmas sprinkles to add to the seasonal festivity.
Servings: 24 cookies
Equipment
- Small Cookie Scoop
- Mini Muffin Pan
- Wilton 1M open star tip
Ingredients
For the cookies:
- 4 ounce unsalted butter 113 g
- ¾ cup light brown sugar 150 g
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon red food color
- 1 cup all-purpose flour 135 g
- 2 tablespoon cocoa powder 12 g
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- Melted butter and extra flour for pan
For cream cheese filling:
- 4 ounce unsalted butter room temperature, 113 g
- 4 ounce cream cheese room temperature, 113 g
- 1 teaspoon pure vanilla extract
- ½ cup powder sugar 50 g
- Christmas sprinkles
Instructions
To make the cookie cups:
- Melt butter in a small sauce pan over medium heat and allow to cool to room temperature.
- Sift flour, cocoa powder, baking soda, and baking powder in a small bowl. Add the salt and whisk to distribute evenly.
- In a medium bowl, combined cooled melted butter with brown sugar, beat for 2 minutes until the mixture is light in color.
- Add egg, vanilla extract, and red food color; beat for another 2 minutes until fluffy and creamy.
- 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 unsalted butter and cream cheese soften at room temperature.
- Beat softened 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.
Notes
- Don't forget the cookie dough in the fridge, long refrigeration time will harden the dough and make it difficult to scoop.
- If you don't have a muffin pan, bake these on a lined baking sheet and frost the top of the cookies as usual. You may want to refrigerate the dough longer, at least 1 hour, so the cookies don't spread too much.
- You do not need to use cupcake liners.
Nutrition
Serving: 32g | Calories: 142kcal
