Description
Indulge in these soft and chewy red velvet cookies, each concealing a luscious cream cheese center. Combining the subtle cocoa flavor and vibrant hue of red velvet with a rich, tangy filling, these cookies offer a delightful twist on the classic cake
Ingredients
For the Cream Cheese Filling:
- 8 ounces (227g) cream cheese, softened to room temperature
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Red Velvet Cookie Dough:
- 2 cups (240g) all-purpose flour
- ¼ cup (21g) unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250g) granulated sugar
- 1 cup (227g) unsalted butter, softened to room temperature
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract.
- ½ to 1 teaspoon red food coloring, depending on desired intensity
- ½ cup red sanding sugar, for rolling (optional)
Instructions
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Prepare the Cream Cheese Filling:
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In a medium bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat together the softened cream cheese, powdered sugar, vanilla extract, and salt on medium speed until smooth and creamy, about 1-2 minutes
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Spoon the cream cheese mixture into 12 equal portions (approximately 1 tablespoon each) onto a parchment-lined baking sheet.
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Place the baking sheet in the freezer and chill until firm, at least 30 minutes.
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Make the Red Velvet Cookie Dough:
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In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
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In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
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Add the egg and vanilla extract to the butter-sugar mixture, beating until fully incorporated.
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Add the red food coloring, starting with ½ teaspoon and adding more as needed to achieve the desired shade of red. Mix until the color is evenly distributed.
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Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
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Assemble the Cookies:
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Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
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Divide the cookie dough into 12 equal portions (approximately 2 tablespoons each).
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Flatten each portion of dough into a disk and place a frozen cream cheese filling portion in the center.
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Fold the edges of the dough around the filling, ensuring it is completely enclosed, and roll gently into a ball.
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If desired, roll each dough ball in red sanding sugar to coat the exterior.
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Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake the Cookies:
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Bake in the preheated oven for 12-14 minutes, or until the cookies are set and the edges are firm.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
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Storage: Due to the cream cheese filling, store these cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal texture and flavor.
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Freezing Instructions: Unbaked, filled cookie dough balls can be frozen for up to 2 months. Bake from frozen, adding an additional 1-2 minutes to the baking time.
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Alternative Coatings: Instead of red sanding sugar, consider rolling the dough balls in powdered sugar for a crinkle effect or in granulated sugar for added texture.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American