Red Velvet Cookie Cups

[maybetoday]

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.

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