Red Velvet Cookie Cups Recipes

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 CRINKLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the baking chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• In the bowl of an electric mixer, cream together the granulated sugar and butter until light and fluffy. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then add the buttermilk, food coloring and vanilla. Scrape the bowl and mix once more.
• Combine the flour, baking powder and salt in a bowl and stir together. Add the flour mixture in 2 increments into the mixing bowl with the mixer on low. Scrape the bowl once and mix a final time until well combined. Fold in the chunked white chocolate.
• Scoop generous tablespoons of the dough, roll in the confectioners' sugar until generously coated and transfer them to the prepared baking sheets. Bake until the cookies are poufy and set, about 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool. Repeat with the remaining dough. Cool the cookies for 30 minutes and then recoat with confectioners' sugar if 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.