Red Velvet Cookie Cups Recipes

RED VELVET COOKIE CUPS

Steps:

• Melt butter in a small sauce pan over medium heat and allow to cool to room temperature.
• Combine flour, cocoa powder, salt, baking soda, and baking powder in a small bowl and whisk to distribute evenly.
• In a medium bowl, combined cooled melted butter with brown sugar, beat for 1 minute until combined.
• Add egg, vanilla extract, and red food color; beat for another minute until combined.
• Slowly add flour mixture to the liquid mixture and stir until incorporated.
• Refrigerate the cookie dough while you preheat the oven and prepare the muffin pan.
• Preheat oven to 350°F.
• Melt about a tablespoon of unsalted butter and brush all the cavities of a mini muffin pan with melted butter and sprinkle with extra flour to coat the entire surface of each cavity.
• Remove cookie dough from the fridge, use a small ice cream scoop to divide the dough into 24 portions and place in the prepared muffin pan.
• Bake for 12 minutes in the middle oven rack.
• Remove from the oven and place pan on a wire rack.
• Immediately use the back of a teaspoon to press down on top of the baked cookies to create cavities for the filling.
• Leave the cookies in the pan until cool to the touch before removing them. Use a butter knife to loosen them from the muffin pan.
• Let them cool completely on a wire rack.
• Let butter and cream cheese soften at room temperature.
• Beat room temperature butter and cream cheese together with vanilla extract in a medium mixing bowl until well blended.
• Add powder sugar and beat until incorporated and fluffy.
• Use a piping bag to fill the completely cooled cookie cups with cream cheese filling and top with Christmas sprinkles.

RED VELVET COOKIE CUPS

Steps:

• Heat oven to 375°F. In large bowl, stir Cookie Cup ingredients until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
• Bake 8 to 10 minutes or until set when lightly touched in center. Cool in pan 5 minutes; press indentation into center of each with end of wooden spoon, cleaning off end with paper towel when needed. Remove from pan to cooling rack; cool completely.
• Meanwhile, in medium bowl, beat cream cheese, 2 tablespoons butter and the vanilla with electric mixer on low speed about 1 minute or until well combined. Slowly add powdered sugar, beating on low speed until well blended. Increase speed to medium; beat 1 minute.
• Spoon filling into resealable food-storage plastic bag. Snip off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Store covered in refrigerator.

RED VELVET COOKIE CUPS

Steps:

• Preheat oven to 350°F. Spray a regular sized cupcake tin with cooking spray.
• Whisk together flour, baking soda, cinnamon, and salt, set aside.
• Beat butter and sugar on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined. Add in red color gel and beat until combined.
• Add flour mixture and mix until just combined.
• Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, do not flatten.
• Bake for 12-14 mins or until mostly set.
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.* Cool in pans for 10 mins, then twist out and place on wire rack to cool completely.
• Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
• In a separate bowl, beat cream cheese and sugar until smooth.
• Fold cream cheese mixture into whipped cream. Pipe into cooled cookie cups and top with sprinkles. Refrigerate until set (approx. 2 hours).
• Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

RED VELVET COOKIE CUPS

Steps:

• Preheat oven to 350°F. Spray a 24-count mini muffin pan well with non stick cooking spray and set aside.
• Add the flour, cocoa powder, baking soda, and salt to a large bowl and mix until fully combined.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter, brown sugar, and granulated sugar until light and fluffy.
• Mix in the egg, vanilla, and red food coloring, making sure to mix well after each ingredient.
• Slowly mix in the dry ingredients until just combined.
• Scoop the dough out and evenly distribute it between all of the 24 mini muffin cavities.
• Bake at 350°F for 11-13 minutes. Remove from the oven and gently press the center of each cookie in with the back of a measuring teaspoon.
• Cool in the pan for 5-10 minutes, then transfer to a wire rack to finish cooling.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), beat the butter and cream cheese until smooth. Add in the powdered sugar and vanilla and mix until well combined.
• Once the cookie cups have cooled completely, fill each one with frosting as desired.

RED VELVET COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C) with the rack in the middle position. Grease baking sheets or line with parchment paper. Sift together the flour, baking soda, and salt.
• Break the chocolate squares into chunks, place in a microwave-safe bowl and microwave on High until the chocolate melts, about 90 seconds. Stir the chocolate until smooth and set aside to cool.
• In a large bowl, beat 1/2 cup butter, brown sugar, and white sugar until light and fluffy; pour in the egg and beat until smooth. Mix in the red food coloring and chocolate, scraping the bowl down regularly, until evenly blended, about 30 seconds. Add half of the sifted dry ingredients, stirring until well incorporated. Beat in the sour cream and mix in the remaining dry ingredients. Fold in the chocolate chips. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets.
• Bake one sheet at a time in the preheated oven until they spring back when pressed, about 9 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• For the cream cheese frosting, whip 1/4 cup butter, cream cheese, and vanilla until smooth. Blend in the powdered sugar in half cup portions until the frosting reaches the desired consistency.

RED VELVET BOX COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Mix everything except the powdered sugar into a bowl (Batter will be thick).
• Spoon into balls and roll in the powdered sugar.
• Place on cookie sheets leaving about 2 inches (5 cm) between cookies. Level with a glass.
• Bake for 8 to 10 minutes until cookies brown SLIGHTLY on the edges.
• Enjoy!

RED VELVET VALENTINE'S DAY COOKIES

Steps:

• Combine brown sugar, butter, and white sugar in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sour cream, food coloring, and egg.
• Combine 2 1/2 cups flour, dark cocoa powder, regular cocoa powder, baking soda, and salt in a separate bowl. Gradually stir flour mixture into butter mixture until well combined. Place dough in the refrigerator to chill for at least 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a piece of greased and floured parchment paper.
• Spread remaining 1/2 cup flour on a clean, dry surface and use some to coat a rolling pin. Roll chilled dough to a thickness of approximately 1/4 inch and cut cookies with whatever shape cookie cutter you like. Place 2 inches apart onto the prepared baking sheet.
• Bake in batches in the preheated oven until cookies bounce back immediately after being touched, about 7 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely, 8 to 10 minutes more.
• Stir 4 cups powdered sugar, Neufchatel cheese, butter, and vanilla extract in a large bowl until creamy. Fold in chocolate chips. Transfer frosting into a resealable plastic bag.
• Cut one corner off the plastic bag and pipe frosting onto 1/2 of the cookies. Top with remaining cookies and sprinkle with remaining 1/4 cup powdered sugar.