Cream Cheese Red Velvet Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1 1/4 cups all-purpose flour
02 -
1/4 cup cocoa powder
03 -
1 tsp baking powder
04 -
1/4 tsp salt
05 -
1/2 cup unsalted butter, softened
06 -
3/4 cup granulated sugar
07 -
1 large egg
08 -
1 tsp vanilla extract
09 -
1 tbsp red food coloring
→ Cream Cheese Filling
10 -
4 oz cream cheese, softened
11 -
1/4 cup powdered sugar
12 -
1/2 tsp vanilla extract
# Instructions:
01 -
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Using a teaspoon measure, scoop the mixture into 16-18 small portions on a parchment-lined plate or baking sheet. Freeze for at least 30 minutes until firm.
02 -
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
03 -
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and red food coloring until well combined. The mixture should be a vibrant red color.
04 -
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be fairly thick.
05 -
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
06 -
When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
07 -
Remove the dough and frozen cream cheese scoops from the refrigerator and freezer. Take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cream cheese scoop in the center and wrap the dough around it, sealing completely. Roll into a ball. Repeat with remaining dough and cream cheese scoops.
08 -
Place the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking.
09 -
Bake for 10-12 minutes, until the edges are set but the centers still appear slightly soft. Do not overbake.
10 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cream cheese centers will be soft and creamy when cooled.
# Notes:
01 -
These cookies are best stored in the refrigerator because of the cream cheese filling.
02 -
For the best red color, use gel food coloring rather than liquid if available.
03 -
Make sure the cream cheese scoops are thoroughly frozen before wrapping with dough to prevent the filling from melting into the cookie during baking.
04 -
The cookies will keep in an airtight container in the refrigerator for up to 5 days.