Red Velvet Cookie Cups

5 from 2 votes

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 Dessert

Cuisine American

Prep Time 2

Cook Time 14

Total Time 2 14

Servings

Calories 292kcal

Author Olivia

Ingredients

Red Velvet Cookie Cups:

1 cup + 2Tbsp all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/4 tsp ground 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

US Customary - Metric

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.

Notes

* If cookie cups seem very underdone still, just pop them back in the oven for a minute or two

Nutrition

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