Description
These Red Velvet Cupcake Cookies combine the classic flavors of red velvet cake with the creamy sweetness of a cheesecake filling. Soft, chewy, and slightly chocolatey, these cookies feature a luscious cream cheese center, making them a delightful twist on traditional red velvet treats. Perfect for sharing or satisfying your sweet tooth, they’re easy to make with simple ingredients and baked to perfection in just minutes.
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 ensure even 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. This step incorporates air into the batter, crucial for tender cookies.
- Add Wet Ingredients: Beat in the egg, vanilla extract, red food coloring, and white vinegar until all ingredients are well combined and evenly colored.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined to avoid overmixing and tough cookies.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, creating the luscious filling.
- Assemble Cookies: Scoop 1 tablespoon of cookie dough and flatten slightly. Place ½ teaspoon of cream cheese filling in the center. Top with another tablespoon of dough, seal the edges carefully to encase the filling fully, and roll into a smooth ball. Repeat with the remaining dough and filling.
- Arrange on Baking Sheet: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the cookies are set and show slight cracks on top, indicating they are thoroughly baked.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to ensure the filling sets perfectly.
Notes
- Ensure the cream cheese is softened to room temperature to blend smoothly with powdered sugar.
- Do not overmix the dough once the flour is added to keep cookies tender and soft.
- Use good quality red food coloring for vibrant color without a strong artificial taste.
- Seal cookie edges tightly to prevent filling from leaking out during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen before or after baking; thaw at room temperature before serving.
