Oh my goodness, have you ever tasted a Red Velvet Cookie Cup? They’re like a little hug in dessert form! I remember the first time I made these for a friend’s birthday party. The moment I pulled them out of the oven, the warm, rich aroma filled my kitchen, and I couldn’t resist sneaking a bite. The soft, chewy cookie with that sweet cream cheese frosting on top is just heavenly! Plus, they look so festive with that vibrant red color, making them perfect for any occasion—birthdays, holidays, or just because you want something special. Trust me, once you try these delightful treats, you’ll be coming back for seconds (and maybe thirds!).
Ingredients List
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed tightly
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for the frosting
How to Prepare *Red Velvet Cookie Cups*
Step-by-Step Instructions
Alright, let’s get those cookie cups ready! First things first, preheat your oven to 350°F (175°C). It’s super important to have that oven nice and hot so your cookies bake perfectly!
Next, grab a large mixing bowl and cream together your softened butter, granulated sugar, and brown sugar until it’s light and fluffy—about 2-3 minutes should do the trick. I love using a hand mixer for this, but a good ol’ wooden spoon works too if you’re feeling adventurous!
Now, add in the eggs and vanilla extract, mixing until it’s all blended together. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. This is where the magic happens! Gradually add the dry ingredients to your butter mixture, stirring until just combined. You don’t want to overmix; we want those cookies to stay soft and chewy!
Then, it’s time for the star of the show—the red food coloring! Mix it in until you have that beautiful, vibrant color. Using a cookie scoop, portion out the dough into a greased muffin tin. Don’t worry if it’s messy; that just means they’ll be extra delicious!
Bake these beauties for 12-15 minutes. You’ll know they’re done when the edges start to look set, but the centers might still look a little soft—that’s okay! Let them cool completely in the tin before transferring them to a wire rack. Patience is key here, my friend!
Why You’ll Love This Recipe
- They’re a fun twist on traditional cookies with that iconic red velvet flavor!
- Soft, chewy cookie cups filled with creamy, dreamy frosting—what’s not to love?
- Perfectly portioned for sharing (or not sharing, I won’t judge!).
- They look gorgeous on any dessert table, adding a pop of color and elegance.
- Quick and easy to whip up, making them a great choice for last-minute treats.
- Customizable! You can switch up the frosting or add sprinkles for extra flair.
- Kid-friendly and sure to please people of all ages—everyone loves a sweet cookie!
Tips for Success
To make your Red Velvet Cookie Cups truly shine, here are a few pro tips I swear by! First, make sure your butter is softened but not melted—this helps create that light, fluffy texture when creaming with sugars. If you can, use gel food coloring instead of liquid; it gives that vibrant red without adding extra moisture to the dough.
Also, don’t skip the cooling step! Allowing the cookie cups to cool completely in the muffin tin ensures they hold their shape. And if you want a little extra flair, try adding some chocolate chips or chopped nuts to the dough before baking. Trust me, they’ll be a crowd-pleaser! Lastly, if you’re feeling fancy, top your frosted cookie cups with some grated chocolate or festive sprinkles for that extra special touch. Enjoy baking!
Nutritional Information
Here’s the scoop on the nutritional values for each delightful Red Velvet Cookie Cup. Keep in mind that these values are estimates and can vary based on specific ingredient brands and measurements you use:
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
These tasty treats are a fun indulgence, and knowing what’s in them can help you enjoy them even more! Whether you’re treating yourself or sharing with friends, these cookie cups are sure to satisfy your sweet cravings!
FAQ Section
Can I make these Red Velvet Cookie Cups ahead of time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking. Just be sure to bring it back to room temperature before scooping it into the muffin tin for the best results.
What can I use instead of cream cheese for the frosting?
If you’re not a fan of cream cheese, you can use buttercream frosting instead! Just whip together softened butter, powdered sugar, and a splash of milk until light and fluffy. It’ll still taste amazing with those cookie cups!
How do I know when the cookie cups are done baking?
Great question! Keep an eye on them around the 12-minute mark. They’re ready when the edges look set and the centers may still look a bit soft. They’ll firm up as they cool, so don’t worry if they look a little underbaked when you take them out!
Can I freeze the cookie cups after baking?
Yes, you can! Just let them cool completely, then store them in an airtight container or freezer bag. They’ll keep well in the freezer for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge and frost before serving!
What should I do if my cookie cups spread too much while baking?
Oops! If they spread out too much, it could be due to overmixing the dough or using melted butter. Make sure to cream the softened butter and sugars just until combined and chill the dough for about 30 minutes before scooping it into the muffin tin. This will help them hold their shape better while baking!
Storage & Reheating Instructions
Alright, let’s talk about how to keep those delicious Red Velvet Cookie Cups fresh and tasty! If you happen to have any leftovers (which I doubt because they’re so good!), store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can pop them in the fridge, where they’ll stay fresh for about a week.
If you’ve frozen your cookie cups, simply let them thaw in the fridge overnight before you’re ready to enjoy them again. When it’s time to serve, you can add a little extra love by piping on some fresh cream cheese frosting. No need to reheat these little gems; they’re best served chilled or at room temperature, allowing that rich flavor to shine through!
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Red Velvet Cookie Cups: 7 Irresistible Reasons to Indulge
- Total Time: 35 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Delicious red velvet cookie cups filled with cream cheese frosting.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla, mix well.
- In a separate bowl, combine flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients.
- Mix in red food coloring until well combined.
- Scoop dough into a greased muffin tin.
- Bake for 12-15 minutes.
- Let cool completely.
- In a bowl, mix cream cheese, powdered sugar, and vanilla for frosting.
- Pipe frosting into cooled cookie cups.
Notes
- Store in an airtight container.
- Use gel food coloring for brighter color.
- Can substitute butter with margarine.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Red Velvet Cookie Cups, Dessert, Baking