Description
Red velvet cupcake cookies blend classic dessert magic with irresistible cookie charm. Rich cocoa notes and cream cheese frosting create a delightful fusion you’ll crave again and again.
Ingredients
Scale
Cookies:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ½ cup (115 g) unsalted butter, softened
- 2 tablespoons unsweetened cocoa powder
- 1 large egg
- 1 teaspoon red food coloring (gel preferred for vibrant color)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
Frosting:
- 4 ounces (115 g) cream cheese, softened
- 1 cup (125 g) powdered sugar, sifted
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
Garnish (Optional):
- Red sprinkles
- White sprinkles
- Mini chocolate chips
Instructions
- Prepare the oven environment by setting the temperature to 350F (175C) and lining a baking sheet with parchment paper or silicone mat to ensure effortless cookie release.
- Create a powder mixture by whisking together flour, cocoa powder, baking soda, and salt in a medium bowl, then set aside for later incorporation.
- In a separate large mixing bowl, vigorously cream butter and granulated sugar until the mixture transforms into a light, airy consistency, typically taking 2-3 minutes with an electric mixer.
- Introduce egg, vanilla extract, red food coloring, and sour cream to the butter mixture, blending thoroughly to achieve a vibrant red velvet hue and smooth texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a soft, cohesive dough emerges.
- Prepare the cream cheese filling by whipping softened cream cheese, powdered sugar, and vanilla extract until the mixture becomes silky and peaks form easily.
- Portion out tablespoon-sized red velvet dough balls, gently flattening each on the prepared baking sheet, creating a base for the cream cheese center.
- Place a teaspoon of cream cheese filling in the center of each dough base, then carefully cover with another tablespoon of dough, sealing the edges to encapsulate the filling completely.
- Arrange the assembled cookies with approximately 2 inches of spacing between them to allow for spread during baking.
- Bake for 10-12 minutes, watching for slightly crisped edges while maintaining a soft, cupcake-like center.
- Allow cookies to rest on the baking sheet for 5 minutes post-baking, then transfer to a wire rack for complete cooling and optimal texture development.
Notes
- Chill the dough for 30 minutes before assembling to prevent excessive spreading and maintain the cookie’s shape during baking.
- Use gel food coloring for a more vibrant red color without altering the dough’s consistency compared to liquid food coloring.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.
- Ensure cream cheese is at room temperature to create a smooth, lump-free filling that blends perfectly with the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg