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Red velvet desserts have captivated taste buds and hearts alike for decades. With their striking crimson hue and rich, velvety texture, these treats are more than just visually appealing; they embody a unique flavor profile that combines the chocolatey notes of cocoa with a subtle tang from buttermilk or sour cream. Red velvet cake has become a staple in bakeries and home kitchens, adored for its romantic aesthetic and indulgent taste.

Red Velvet Cupcake Cookies

Discover the mouthwatering delight of red velvet cupcake cookies, where the rich flavors of classic red velvet cake meet the chewy goodness of cookies. This unique treat features a soft, tender texture topped with luscious cream cheese frosting, making it perfect for any celebration or a sweet indulgence at home. Dive into the history of red velvet desserts, learn about essential ingredients, and follow easy step-by-step instructions to create these irresistible cookies that will impress everyone. Enjoy the best of both worlds with this scrumptious fusion!
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Ingredients
  

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tablespoons red food coloring

1 teaspoon vanilla extract

1/2 cup sour cream

1/2 cup mini chocolate chips

1 cup cream cheese frosting (store-bought or homemade)

Optional: Additional mini chocolate chips for topping

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cookie removal.

    Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add Wet Ingredients: Mix in the egg, red food coloring, and vanilla extract, ensuring everything is well blended. Next, gradually add the sour cream, mixing until combined.

          Incorporate Dry Ingredients: Slowly add the dry mixture to the wet ingredients in batches. Mix just until combined — be careful not to overmix. Fold in the mini chocolate chips gently with a spatula until evenly distributed.

            Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded dough onto the prepared baking sheet, spaced about 2 inches apart. If desired, sprinkle extra mini chocolate chips on top for a decorative touch.

              Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will firm up as they cool.

                Cool the Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Frost the Cookies: Once completely cooled, pipe or spread a generous dollop of cream cheese frosting on top of each cookie, mimicking the look of a cupcake.

                    Serve and Enjoy: Your Red Velvet Cupcake Cookies are ready! Serve them fresh for the best taste or store them in an airtight container for up to a week.

                      Prep Time, Total Time, Servings: 20 minutes | 30 minutes | About 18 cookies