Description
These Red Velvet Cupcake Cookies combine the rich, velvety flavors of classic red velvet cake with a luscious cream cheese filling in every bite. Soft, moist, and delightfully sweet, these cookies are perfect for anyone craving a unique twist on everyday cookies. They are easy to prepare and ideal for sharing at gatherings or enjoying with a cup of tea or coffee.
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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Cream Sugars and Butter: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step is essential to create a tender texture in the cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, red food coloring, and white vinegar until the mixture is well combined and smooth, giving the dough its characteristic red color and subtle tang.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute all the dry ingredients.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing which can cause tough cookies.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the filling is smooth and creamy.
- Assemble Cookies: Scoop 1 tablespoon of dough and flatten it slightly. Place ½ teaspoon of cream cheese filling in the center, then cover with another tablespoon of dough. Seal the edges carefully and roll the dough into a ball. Repeat this process until all dough and filling are used.
- Arrange on Baking Sheet: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cookies are set and slightly cracked on top.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps the cookies set properly.
Notes
- For best results, ensure the cream cheese is softened to room temperature to allow smooth mixing.
- If you prefer a more intense red velvet flavor, you can increase the cocoa powder to ⅓ cup but reduce the flour slightly to maintain dough consistency.
- Use gel food coloring for more vibrant color without affecting the dough texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
