Red Velvet Cookie Cups
These red velvet cookie cups are filled with a cream cheese frosting. This recipe is 100% homemade and so easy to make!
So I promised one more cute Valentine’s Day dessert and here it is! When I think of Valentine’s Day my mind automatically goes to red velvet desserts.
Not only are they a gorgeous shade of red, but they also have a slightly chocolatey flavor. I decided to mix up some red velvet cookies and make these cute little cookie cups. And, of course, fill them with some cream cheese frosting. Because red velvet + cream cheese = amazing!
Ingredients in This Recipe
To make these mini deep dish cookies, you’ll need the following ingredients:
- All-purpose flour: Spoon and level the flour when measuring it to avoid making dense cookies.
- Cocoa powder: May need to be sifted if there are lots of little lumps.
- Baking soda: Helps the cookie cups rise in the oven.
- Salt: Enhances the chocolate flavor.
- Butter: Use unsalted butter because the amount of salt in salted butters varies between brands.
- Sugar: I used both brown and granulated sugar in this recipe to add sweetness and moisture.
- Egg: Needs to be room temperature before being mixed into the cookie dough.
- Vanilla extract: Pure vanilla will give the strongest flavor.
- Red food coloring: Gives this dessert its signature red color.
- Cream cheese: Needs to be softened to room temperature before making the frosting.
- Confectioners sugar: Also known as powdered sugar. Sweetens the frosting without making it grainy.
How to Make Cookie Cups
First, make the red velvet cookie dough just like you would any other cookie. Once you mix up the dough, you’ll distribute it between all of the little mini muffin cavities and bake it for about 11 to 13 minutes.
Just a word of advice, make sure not to under bake the cookie cups otherwise they’ll be too soft to pull out of the pan. If you press down on the center (I used the back of a measuring teaspoon to do this part), they should look done in the middle and maybe just a little soft. That’s when you know they’re done.
I also let them cool for about 5 to 10 minutes in the pan too, which lets them firm up a little more and cool off so they’re easier to remove.
While the cookie cups are cooling, you can mix up the cream cheese frosting. Once they have cooled completely, you can pipe the frosting into each of the cookie cups.
Since these are made with cream cheese, you’ll need to store them in an airtight container in the fridge. They’ll last up to five days, noting that they can dry out over time.
Can I Make This Recipe as Regular Cookies?
I haven’t tried baking this recipe as as regular cookies, but I imagine that you could. You may need another tablespoon or two of flour or to chill the cookie dough to prevent the cookies from spreading.
- Since you’ll be baking these red velvet deep dish cookies in a mini muffin pan, you won’t have to worry about spreading so there’s no need to chill the cookie dough.
- The dough will be a little bit sticky, so you can feel free to refrigerate it for about 30 minutes to make it easier to work with. I was able to work with the dough just fine without chilling it.
- If you don’t have a piping bag and tip, a ziplock bag with the corner snipped off or even a spoon will work just fine to distribute the cream cheese frosting.
More Red Velvet Desserts to Try!
Red Velvet Cookie Cups
Red Velvet Cookie Cups:
- 1 and 1/2 cups (190 grams) all-purpose flour (spooned & leveled)
- 3 tablespoons (16 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 grams) unsalted butter , softened
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon (15 ml) liqiuid red food coloring
Cream Cheese Frosting:
- 1/4 cup (60 grams) unsalted butter , softened
- 4 ounces (113 grams) cream cheese , softened
- 1 cup (120 grams) confectioners sugar (aka powdered sugar)
- 1/2 teaspoon vanilla extract
To make the cookie cups:
- 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.
To make the cream cheese frosting:
- 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.
How cute are these cookie cups?! I always think of red velvet desserts for Valentine’s Day too, so these are just perfect. Especially with that cream cheese frosting!
Thank you, Gayle!
I love dessert bites like these, everyone loves red velvet in my house as well!
Aren’t smaller desserts the best? Thanks, Mariana! 🙂
I love red velvet cookies, and these little mini cups are adorable! I love those cream cheese frosting swirls!
These cookie cups are adorable! Love that frosting 🙂
Red velvet is so perfect for Valentine’s Day, and these cookie cups are so cute!! Love that you filled them with cream cheese frosting.
Thanks, Rachel! 🙂
Oh man, these cookie cups are just the CUTEST, Danielle! Red velvet and cream cheese frosting is a must for me so I’m swooning over these beauties!
These are so gorgeous, Danielle! I love cookie cups because of the no chilling time. They’re the best!
Beautiful looking red velvet, Danielle! So good — perfect for Valentine’s Day.
These are the most perfect little cookie cups I’ve ever seen! And who doesn’t love red velvet? Especially for Valentine’s! YUM!
These are so cute and I love the mini size! Perfect for Valentine’s Day, love red velvet!
These area so super cute! I rarely make red velvet anything but I LOVE that these don’t require a cake mix! Red Velvet cake mix is hard to find up here and from scratch is always better!
These cookie cups are SO festive and adorable, Danielle! I love the red velvet and cream cheese combo – so perfect for Valentine’s Day 🙂
Mmm mmm! These cookie cups are so cute and I’m sure so delicious too! Red velvet is needed for Valentine’s Day and these look perfect!
Red velvet is definitely needed for Valentine’s Day 🙂 Thanks, Aimee!
I love ANYTHING red velvet! These are gorgeous!
These are the perfect Valentine’s Day treat! I love mini sized desserts, and I can’t resist anything with cream cheese frosting!
Hi! These look lovely! Would I have to refridgerate the cookie because of the icing? It’s pretty hot in my country, I’m not entirely sure if this would melt.
Since there’s cream cheese in the frosting, I would suggest refrigerating it. They’re okay at room temperature for a little bit, but if you make them ahead of time or have any leftover I would store them in the fridge.
Alright! Thanks so much!! ?
My boyfriends birthday is Sunday and his mother always made him a red velvet cake. I would like to make these an an alternative because I will be traveling to see him. Could I refrigerate raw dough and make/bake two days later so they are fresh?
If not, do you think if I baked on a Friday they would not be great by Sunday???
You can refrigerate this cookie dough for up to 3 days, just make sure to cover it tightly. If it’s too hard to scoop at first, just leave it on the counter for 20-30 minutes and that should help. The cookie cups will stay good for a few days too, so you can bake them and store them in an airtight container (a slice of bread in the container will help to keep them soft too), then just add the frosting the night before or the day you plan to serve them.
Do you press down the middle of the dough before baking or after?
You press it down right after you take them out of the oven.
Hey all the way from South east asia, Singapore.. Made this cookie cup however it’s abit soft /chewy for my liking but I baked them a little longer and it is really nice and easy to make.
Hi, Riza. These are cookie cups, so they’re meant to be soft and chewy just like a cookie. I’m glad you thought they were easy to make though! 🙂
I was wondering if one could use the same dough made from Cake Mix for this cup desert? Not sure I can wait for the answer though since I am about to bake! I don’t see why not……well I guess I will have to let you all know what happens. My plan is to use 1/2 the dough for cookies and the other 1/2 for the cups. Of course I am also making the homemade cream cheese frosting for all too! 🙂
Hi, Betsy! I’m not quite sure what you mean about the same dough from cake mix?
Can I use this to make regular red velvet cookies and then add chocolate chips instead of doing a frosting? Essentially I’m just loping for a red velvet cookie recipe to make for a care package. Thanks.
I haven’t tried these as regular cookies, but I imagine that you could. You may need another tablespoon or two of flour or to chill the cookie dough to prevent the cookies from spreading though. I also have a red velvet cake mix cookie recipe here.
I just tried this! I’m no cook, nor a baker, but it was a very easy recipe so thank you. Only problem I ran into was that my oven was too hot cause even 11 minutes overcooked them, so next time I might check on them a little earlier (I would have no clue on adjusting the temp). Still they tasted great, and I hope I can perfect them. Need to learn how to pipe too!
I made these again! My husband loves red velvet. I placed a cookie sheet under them to avoid overcooking due to my oven being too hot. I should have maybe placed it halfway through cooking, but they still came out great. I love forgiving recipes.
I missed the cream cheese frosting, as I didn’t have any on hand so I made a lighter whipping cream style one. Still perfect! Thank you again!