Red Velvet Cookie Cups

 Red Velvet Cookie Cups

If you are looking for another elegant looking red velvet recipe, then this one's for you. Made with a cookie dough based recipe and topped with a smooth and light cream cheese frosting, this dessert is perfect in every bite! 

Few things you need to know first:

• The frosting is enough for the whole cookie dough recipe but if you are going to pipe a generous amount in every cookie cup, you might want to double the quantities of the ingredients or just half. 

• It is important to bake the cookie cups AGAIN for 5 minutes after making a well in the center. This will allow the cookie cups to set and finish the baking process.

• Don’t forget the CORNSTARCH! The cornstarch will keep the cookie cups soft.

• If you don’t  have non-stick muffin pans, you can definitely use muffin liners!

• You can store these cookie cups in the chiller in an airtight container for up to 3 days! 

This dessert is great for any occasions especially Christmas or Valentine’s day! Just add some sprinkles on top or however you want to customize it. It is definitely up to you! If you have friends over and you want to impress them with some tasty desserts, then you better add this on your menu.

Red Velvet Cookie Cups

Servings: 30 cookie cups

Prep time: 30 minutes 

Cook time: 17 minutes

Total time: 50 minutes

Ingredients:

Cookie Dough

• ¾ cup/170g Unsalted Butter, softened

• 1 cup/200g Packed Brown Sugar

• ½ cup/100g White Sugar

• 1 Whole Egg

• 1 Egg Yolk

• 2 tsp Vanilla Extract

• 1 tsp Red Gel Food Coloring

• 2 ¼ cups All Purpose Flour, spooned and leveled

• ¼ cup Cornstarch

• 3 tbsp Cocoa Powder

• 1 tsp Baking Soda

• 1 tsp Salt

Cream Cheese Frosting

• 4 oz Cream Cheese, softened

• ½ cup/112g Unsalted Butter, softened

• 1 cup/120g Powdered Sugar

• ½ tsp Vanilla Extract

• Pinch of salt

Procedure:

1. Prepare the Frosting first: beat the softened butter on medium high speed until pale in color. Add the cream cheese, vanilla extract, and salt then beat until fully incorporated. Then, add the sifted powdered sugar by ½ or ⅓ at a time beating after each addition. Place this in the fridge to chill before using to make it more stabilized.

2. Cookie dough: Preheat the oven at 350F or 180C. Sift all the dry ingredients together then set aside. In a bowl, cream the butter, brown sugar, and white sugar until light in color and creamy in texture. Add the eggs one at a time. Then, add the vanilla extract and the food coloring and give it a quick mix. After that, add the dry ingredients by ⅓ at a time. 

3. Scoop about 1-2 tablespoons of the cookie dough and place it in the prepared muffin pans. 

4. Bake the cookie cups for 12 minutes then bring it out of the oven immediately. Using the tip of a small rolling pin or of a wooden spoon, make a well in the center of each cup by gently poking down the center. Place them back in the oven then bake for another 5 minutes.

5. After baking, let the cookie cups cool down for about 15-20 minutes before removing them from the pans. 

6. Take the chilled frosting out from the fridge and give it a quick mix to soften it a bit. Then, place the frosting in a piping fitted with a close open star tip, or whatever you desire, then pipe small dollops of frosting in each cup. 

7. You can chill the prepared cookie cups in the fridge before serving or you can eat them right away.