Description
Delight in these soft and moist Red Velvet Cupcake Cookies, filled with a luscious cream cheese center. Perfectly balanced with a hint of cocoa and classic red velvet flavor, these cookies bring the taste of cupcakes with the portability and crispness of cookies. Ideal for parties, holidays, or an everyday sweet treat.
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 ensure the cookies bake evenly and don’t stick.
- Make Cookie Dough: 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 well combined, ensuring a smooth, vibrant dough.
- 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 to the wet mixture, mixing until just combined to avoid overworking the dough.
- Prepare Cream Cheese Filling: In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This filling will add a delicious, tangy center to the cookies.
- Assemble Cookies: Scoop 1 tablespoon of dough and flatten it slightly. 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 the cookie into a ball shape. Repeat with all remaining dough and cream cheese filling.
- Bake: Place the assembled cookies onto the prepared baking sheet, spacing them about 2 inches apart for proper spreading. Bake for 10-12 minutes until the cookies are set and slightly cracked on top, indicating a perfect balance of soft and chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This helps set the cupcakes cookies with the creamy filling inside.
Notes
- Use room temperature ingredients for better mixing and texture.
- Make sure to seal the edges well to prevent the cream cheese filling from leaking during baking.
- Red food coloring can be adjusted depending on desired vibrancy.
- Store cookies in an airtight container to keep them soft for up to 3 days.
- Can be frozen after baking for up to 1 month; thaw at room temperature before serving.
