Description
These Red Velvet Cupcake Cookies are a delightful twist on classic red velvet cake with a creamy cheesecake center. Soft, rich, and full of flavor, these cookies combine the perfect balance of cocoa and vibrant red coloring with a luscious cream cheese filling, making them an irresistible treat for any occasion.
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 and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, beat in the egg, vanilla extract, red food coloring, and white vinegar until the ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the cookies tender.
- Make Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, creating a delicious filling for the cookies.
- Assemble Cookies: Scoop 1 tablespoon of dough and flatten it slightly in your hand. Place about ½ teaspoon of the cream cheese filling in the center, then cover with another tablespoon of dough. Seal the edges carefully and roll it gently into a ball. Repeat this process with the remaining dough and filling.
- Bake Cookies: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies are set and have slight cracks on the top surface.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth mixing.
- If you prefer a more vivid red color, increase the amount of red food coloring slightly.
- Make sure not to overbake the cookies to maintain a soft, cakey texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Let the cream cheese filling chill slightly before assembling to make it easier to handle.
