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Red Velvet Cookie Cups

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Red Velvet Cookie Cups
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 36
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A new favorite on holiday dessert platters -- delicious and easy-to-make red velvet cookie cups holding sweet cream cheese filling.

Ingredients

Cookie Cups

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1
tablespoon unsweetened baking cocoa
1/2
cup butter, softened
2
teaspoons red food color
1
egg

Filling

5
oz cream cheese, softened
2
tablespoons butter, softened
1/4
teaspoon vanilla
1 3/4
cups powdered sugar

Directions

  • 1 Heat oven to 375°F. In large bowl, stir Cookie Cup ingredients until soft dough forms. Shape into 36 (1 1/4-inch) balls (about 1 tablespoon each); place in ungreased mini muffin cups.
  • 2 Bake 8 to 10 minutes or until set when lightly touched in center. Cool in pan 5 minutes; press indentation into center of each with end of wooden spoon, cleaning off end with paper towel when needed. Remove from pan to cooling rack; cool completely.
  • 3 Meanwhile, in medium bowl, beat cream cheese, 2 tablespoons butter and the vanilla with electric mixer on low speed about 1 minute or until well combined. Slowly add powdered sugar, beating on low speed until well blended. Increase speed to medium; beat 1 minute.
  • 4 Spoon filling into resealable food-storage plastic bag. Snip off corner of bag. Gently insert cut corner of bag into indentation in each cookie cup. Squeeze bag to fill opening, about 2 teaspoons per cookie cup. Store covered in refrigerator.
Tips  

Save time during the busy holidays by freezing baked unfilled cookie cups in airtight containers. Thaw when needed, and top with cream cheese filling.

For a more polished look, spoon frosting into decorating bag fitted with star tip. Pipe frosting on top of each cookie cup.

For an easy garnish, reserve cookie crumbs that cling to the spoon handle when creating the indentations; sprinkle over filling.

If using 20% more cookie mix, add 1 tablespoon water with the mix, butter and egg.

Nutrition Information 
No nutrition information available for this recipe
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