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Red Velvet Cookie Cups
Red Velvet Cookie Cups
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Prep Time:
20 minutes
Total Time:
55 minutes
Festive red velvet cookie cups filled with creamy sweet cream cheese - a holiday hit!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 tablespoon unsweetened baking cocoa
  • 1/2 cup butter, softened
  • 2 teaspoons red food color
  • 1 egg
  • 5 oz cream cheese, softened
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla
  • 1 3/4 cups powdered sugar
Instructions:
  • Preheat the oven to 375°F. Mix the Cookie Cup ingredients in a large bowl until a soft dough forms. Roll the dough into 36 balls (1 1/4-inch each), about 1 tablespoon in size, and place them in ungreased mini muffin cups.
  • Bake for 8 to 10 minutes until lightly set in the center. Let cool in the pan for 5 minutes, then make an indentation in the center of each using the end of a wooden spoon (cleaning off any excess with a paper towel). Transfer to a cooling rack and let cool completely.
  • In a medium bowl, combine cream cheese, 2 tablespoons of butter, and vanilla using an electric mixer on low speed for about 1 minute until smooth. Gradually add powdered sugar, continuing to mix on low speed until fully incorporated. Increase speed to medium and beat for 1 minute.
  • Transfer the filling into a resealable plastic bag, then cut off a corner. Pipe the filling into each cookie cup using the cut corner of the bag, filling each cup with about 2 teaspoons. Refrigerate the cookie cups once filled and covered.

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