Red Velvet Cookie Cups
Jan 21, 2020 21:01:11 GMT -5
Post by maybetoday on Jan 21, 2020 21:01:11 GMT -5
RED VELVET COOKIE CUPS
These Red Velvet Cookie Cups are a fun and easy treat to make for the one you love! Cinnamon spiced cookies with a fluffy cheesecake filling. |
Course DessertCuisine Cookie, Tart
Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings 10
INGREDIENTS
Red Velvet Cookie Cups:
1 cup + 2Tbsp all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup unsalted butter room temperature
3/4 cup granulated sugar
1 large egg room temperature
1 tsp vanilla extract
1 Tbsp red color gel
Cheesecake Filling:
1/2 cup heavy whipping cream cold
4 oz cream cheese softened
1/4 cup granulated sugar
heart sprinkles
Cherry On Top sprinkle medley
INSTRUCTIONS
Red Velvet Cookie Cups:
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.
Cheesecake Filling:
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.
link
These Red Velvet Cookie Cups are a fun and easy treat to make for the one you love! Cinnamon spiced cookies with a fluffy cheesecake filling. |
Course DessertCuisine Cookie, Tart
Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings 10
INGREDIENTS
Red Velvet Cookie Cups:
1 cup + 2Tbsp all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup unsalted butter room temperature
3/4 cup granulated sugar
1 large egg room temperature
1 tsp vanilla extract
1 Tbsp red color gel
Cheesecake Filling:
1/2 cup heavy whipping cream cold
4 oz cream cheese softened
1/4 cup granulated sugar
heart sprinkles
Cherry On Top sprinkle medley
INSTRUCTIONS
Red Velvet Cookie Cups:
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.
Cheesecake Filling:
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.
link
