Red Velvet Cookies

We all know the best part of a slice of red velvet cake is the cream cheese frosting, imagine a whole crackly cookie stuffed with it.

Time: 1 Hour
Serving: 18 Cookies

For The Filling
1 (8-ounce) block cream cheese, softened
½ cup powdered sugar Pinch kosher salt

For The Cookies
½ cup (1 stick) butter, softened
½ cup granulated sugar
¼ cup packed brown sugar
1 large egg
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon kosher salt

1. Preheat oven to 350°F and place two baking pans with parchment.

2. Filling: In a small bowl, mix confectioners' sugar, cream cheese and salt until they are smooth. Wrap in plastic, then freeze until it is slightly firm, around 30 minutes.

3. Create cookie dough: In an enormous bowl with an electric mixer, mix sugar and butter until they are light and fluffy. Mix in eggs, food coloring and vanilla until well-integrated. Add cocoa powder, flour baking powder, cocoa powder as well as salt, and mix until well-combined.

4. Create cookies using a medium-sized cookie scooper, measure small balls made of dough (about 1 1/2 tablespoons each) and then flatten them into the shape of a pancake. Add 2 teaspoons of cream cheese filling. Cover with dough with edges that are sealed by pinching the edges and adding more dough as required to completely cover. Transfer the dough to baking sheets and space cookies 3 inches from each other. Repeat with the remaining ingredients.

5. Bake cookies until they are cool and smudge-proof on the top, 15 to 17 minutes.

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