Description
Delight in these Red Velvet Cupcake Cookies, a perfect blend of soft, moist red velvet cake flavors and creamy cheesecake filling. These cookies feature a tender cocoa-infused dough with a luscious cream cheese center, baked to perfection with a slightly cracked exterior and a rich, indulgent taste—ideal for special occasions or anytime a sweet treat is needed.
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.
- Make Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, red food coloring, and white vinegar until everything is well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy for the filling.
- Assemble Cookies: Scoop about 1 tablespoon of the cookie dough and flatten it slightly. Place ½ teaspoon of the cream cheese filling in the center, cover with another tablespoon of dough, seal the edges carefully, and roll into a ball. Repeat this process with the remaining dough and filling.
- Bake: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, until the cookies are set and have a slightly cracked top.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once fully cooled.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling consistency.
- Do not overmix the dough to keep the cookies tender and soft.
- Red food coloring is key for the signature red velvet color—use gel or liquid as preferred.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an extra festive touch, dust with powdered sugar before serving.
