Description
Delight in these indulgent Red Velvet Cupcake Cookies that combine the rich flavors of classic red velvet cake with the creamy sweetness of a luscious cream cheese filling, baked to perfection for a soft, chewy treat perfect 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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a large 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 smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt ensuring they are evenly mixed, then gradually add these dry ingredients to the wet mixture, mixing until just combined without overmixing.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the filling is creamy and smooth without lumps.
- Assemble Cookies with Filling: Scoop out 1 tablespoon of cookie dough and flatten it slightly; place ½ teaspoon of the cream cheese filling in the center, then top with another tablespoon of dough, sealing the edges carefully before rolling into a ball. Repeat this process for all the dough and filling.
- Arrange and Bake: Place the stuffed dough balls on the prepared baking sheet spaced about 2 inches apart and bake in the preheated oven for 10-12 minutes, until the cookies are set and slightly cracked on top.
- Cool Cookies: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes; then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter and cream cheese are softened for easier mixing and smoother texture.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Sealing the edges well when assembling the cookies prevents the cream cheese filling from leaking during baking.
- Use parchment paper or a silicone baking mat to prevent sticking and for easy cleanup.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
