Red velvet cookie cups are a delightful dessert that combines the rich, velvety flavor of red velvet with a creamy filling. Perfect for parties, holidays, or any time you want a bite-sized treat, these cookie cups are easy to make and visually stunning.
Why You’ll Love This Recipe
- Bite-sized indulgence: Perfectly portioned for easy serving.
- Rich and creamy: Combines moist red velvet cookies with a luscious filling.
- Festive and fun: A beautiful dessert for Valentine’s Day, Christmas, or any celebration.
- Customizable: Switch up the fillings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Cups:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Red food coloring
- Vanilla extract
- Buttermilk
For the Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Optional toppings: Crushed Oreos, chocolate chips, or sprinkles
Directions
Make the Cookie Cups:
- Preheat oven:
- Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream butter and sugars:
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients:
- Beat in the egg, red food coloring, vanilla extract, and buttermilk until well combined.
- Combine wet and dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Form the cups:
- Roll the dough into 1-inch balls and place them in the prepared mini muffin tin. Use your thumb or a small spoon to create a well in the center of each dough ball.
- Bake:
- Bake for 10-12 minutes, or until the edges are set. Remove from the oven and use the back of a spoon to reshape the wells if needed. Let the cookie cups cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Make the Filling:
- Prepare the cream cheese filling:
- In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assemble the Cookie Cups:
- Fill the cookie cups:
- Spoon or pipe the cream cheese filling into the cooled cookie cups.
- Decorate:
- Garnish with your favorite toppings, such as sprinkles, chocolate chips, or crushed Oreos.
Serve:
- Arrange on a platter and serve immediately or refrigerate until ready to serve.
Servings and Timing
- Servings: Makes about 24 cookie cups
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Variations
- Chocolate-filled: Replace the cream cheese filling with chocolate ganache.
- Peppermint twist: Add a drop of peppermint extract to the filling and top with crushed candy canes.
- Nutty option: Sprinkle chopped pecans or walnuts on top of the filling.
- Gluten-free: Use a gluten-free all-purpose flour blend.
Storage
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfilled cookie cups for up to 2 months. Thaw and fill before serving.
FAQs
1. Can I use store-bought red velvet cookie dough?
Yes, store-bought dough can be a convenient shortcut.
2. What if I don’t have buttermilk?
Make a substitute by mixing ½ cup of milk with 1 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes.
3. Can I use a standard muffin tin?
Yes, but the cookies will be larger, and you may need to adjust the baking time.
4. How do I prevent the cookie cups from sticking?
Grease the muffin tin well or use paper liners to ensure easy removal.
5. Can I make these ahead of time?
Yes, bake the cookie cups and prepare the filling ahead. Assemble them on the day you plan to serve.
6. Can I add food coloring to the filling?
Yes, add a drop of pink or red food coloring for a festive touch.
7. What if my cookie cups lose their shape while baking?
Use the back of a spoon to reshape the wells while the cookies are still warm.
8. Can I make the filling dairy-free?
Yes, use a dairy-free cream cheese alternative.
9. How do I pipe the filling neatly?
Use a piping bag with a star tip for a decorative look.
10. Can I add chocolate chips to the dough?
Yes, mix in mini chocolate chips for extra chocolatey goodness.
Conclusion
Red velvet cookie cups are a stunning and delicious dessert that’s perfect for any special occasion. Their soft, rich cookie base and creamy filling make them a favorite for both kids and adults. Customize them with your favorite toppings and enjoy this delightful treat!
Print
Red Velvet Cookie Cups
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookie cups 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Red Velvet Cookie Cups are a fun, bite-sized dessert perfect for special occasions. These soft and chewy red velvet cookies are baked into a cup shape and filled with creamy cream cheese frosting. They’re festive, decadent, and guaranteed to impress at any gathering!
Ingredients
For the Cookie Cups:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Optional Toppings:
- Red, white, and pink sprinkles
- Crushed cookies or chocolate chips
Instructions
- Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
- Add the egg, vanilla extract, and red food coloring. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Shape and Bake the Cookie Cups:
- Roll the dough into 1-inch balls and place each into a cavity of the mini muffin tin.
- Use your thumb or the back of a measuring spoon to press down the center of each ball, forming a cup shape.
- Bake for 10–12 minutes, or until the edges are set and the centers are puffed.
- Remove from the oven and immediately press the centers down again to reinforce the cup shape. Let the cookie cups cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a bowl, beat the cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, mixing until fully combined and fluffy.
- Assemble the Cookie Cups:
- Spoon or pipe the cream cheese frosting into the cooled cookie cups.
- Decorate with sprinkles, crushed cookies, or chocolate chips.
- Serve:
- Serve immediately, or refrigerate in an airtight container until ready to enjoy.
Notes
- To make this recipe dairy-free, use plant-based butter and cream cheese.
- You can substitute store-bought cream cheese frosting for convenience.
- Store cookie cups in the refrigerator for up to 5 days.