Description
These red velvet cookie cups feature a tender, chewy cookie base with a rich cocoa undertone, topped with a luscious cream cheese frosting. Perfect for quick, elegant desserts that delight both kids and adults.
Ingredients
Scale
- 2 ½ cups all-purpose flour (315g)
- ¼ cup unsweetened Dutch-processed cocoa powder (25g)
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened (225g)
- ¾ cup granulated sugar (150g)
- ½ cup packed brown sugar (110g)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 8 oz cream cheese, softened (225g)
- ½ cup unsalted butter, softened (115g)
- 2 cups powdered sugar, sifted (240g)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line with parchment liners.
- In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and red food coloring until fully combined.
- Gradually add dry ingredients to wet mixture, mixing on low speed just until incorporated. Avoid overmixing.
- Using a cookie scoop or tablespoon, place about 2 tablespoons of dough into each muffin cup and press dough gently up the sides to form a bowl shape.
- Bake for 12-15 minutes until cookie cups look set but still soft to the touch. They will firm up as they cool.
- Cool cookie cups in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, beat cream cheese with softened butter until smooth. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy and spreadable.
- Fill cooled cookie cups with frosting using a spoon or piping bag.
- Serve immediately or chill for firmer frosting. Store leftovers in an airtight container in the refrigerator.
Notes
Use room temperature butter and eggs for best texture. Avoid overmixing dough to keep cookies tender. Press dough gently to form cups to prevent cracking. Frost cookie cups only when fully cooled to avoid melting frosting. Add a teaspoon of milk to frosting if too stiff. Dough can be chilled 15-20 minutes before shaping for better hold. Dough can be refrigerated up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 220
- Sugar: 18
- Fat: 12
- Carbohydrates: 26
- Protein: 3
Keywords: red velvet, cookie cups, cream cheese frosting, easy dessert, quick baking, homemade cookies, festive treats