Description
Delight in these Red Velvet Cupcake Cookies, featuring a rich red velvet dough wrapped around a creamy, dreamy cream cheese filling. Soft, moist, and perfectly balanced with just a hint of cocoa, these cookies bake up beautifully with a classic red hue and a luscious center that makes them feel like a cross between a cupcake and a cookie. Perfect for celebrations or everyday indulgence.
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.
- Make Cookie Dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy. Beat in the egg, vanilla extract, red food coloring, and white vinegar until well combined and smooth.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients into the wet mixture, mixing gently just until combined to avoid overmixing.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Assemble Cookies: Scoop 1 tablespoon of cookie dough and flatten it slightly in your hand. Add about ½ teaspoon of the cream cheese filling to the center. Cover with another tablespoon of cookie dough, carefully seal the edges to encase the filling fully, and roll into a smooth ball. Repeat this process with the remaining dough and filling.
- Bake: Place the assembled cookie balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, until the cookies are set and exhibit slight cracks on the top.
- Cool and Serve: Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack. Allow them to cool completely for best texture and flavor enjoyment.
Notes
- Make sure the cream cheese is softened to ensure a smooth filling.
- Do not overmix the cookie dough once the dry ingredients are added to keep the cookies tender.
- Use gel or paste red food coloring for a more vibrant hue without altering the dough consistency.
- Cookies will keep well in an airtight container at room temperature for up to 3 days.
- Chill assembled cookie dough balls for 15 minutes before baking to reduce spreading if desired.
