Description
Delight in these Red Velvet Cookie Cups topped with a luscious cream cheese frosting. These bite-sized treats combine the classic flavors of red velvet cake in a perfectly baked cookie cup, ideal for parties, snacks, or a sweet indulgence. Soft, moist, and vibrant, each cookie cup is topped with a silky, smooth cream cheese frosting that complements the rich cocoa and tangy buttermilk in the cookies.
Ingredients
Scale
Cookie Cups
- 1 1/2 cups all-purpose flour
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp buttermilk
- 2 tbsp red food coloring
- 1/2 tsp white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with cupcake liners to prevent sticking and ensure easy removal of cookie cups.
- Mix Dry Ingredients and Cream Butter Mixture: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This creates a smooth base for your cookie dough.
- Add Wet Ingredients and Combine: Beat in the egg, vanilla extract, and red food coloring into the butter mixture until well combined. Then add the buttermilk and white vinegar, mixing thoroughly. Gradually incorporate the dry ingredients into the wet mixture, blending just until combined to avoid overmixing.
- Fill Muffin Tin and Bake: Scoop approximately 1 tablespoon of the cookie dough into each mini muffin cup, pressing down gently to shape the dough evenly. Bake for 8-10 minutes or until a toothpick inserted into the center comes out clean. Let the cookie cups cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat on medium speed for 3-4 minutes until fluffy and well combined.
- Frost and Serve: Once the cookie cups have cooled completely, use a piping bag or spoon to generously spread the cream cheese frosting on top of each cookie cup. Optionally, decorate with sprinkles or red velvet crumbs for extra flair.
- Storage: Serve immediately or store the frosted cookie cups in an airtight container in the refrigerator for up to 3 days to maintain freshness and texture.
Notes
- Do not overmix the dough to keep the cookie cups tender.
- Ensure cookie cups are completely cooled before frosting to prevent melting.
- You can substitute buttermilk with regular milk plus 1 teaspoon lemon juice if needed.
- Use gel food coloring for more vibrant color without altering dough consistency.
- For ease of frosting, chill cream cheese and butter to soften but not melt.
