Stuffed Red Velvet Cream Cheese Cookies
Thick and chewy red velvet cookies stuffed with cream cheese filling
Equipment
- Electric Stand Mixer (or hand mixer)
Ingredients
Cream Cheese Filling
- 1 ¾ cup confectioners sugar
- ½ cup cream cheese, room temperature
- 1 tablespoon all purpose flour
- 1 teaspoon pure vanilla extract
Red Velvet Cookies
- 2 ½ cups all purpose flour
- ¼ cup Dutch processed cocoa powder
- ¾ teaspoon fine sea salt
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 2 large eggs
- 1 tablespoon red gel food color
- 1 ½ teaspoon pure vanilla extract
- 1 cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- Additional granulated sugar for rolliing
Instructions
Cream Cheese Filling
- Line a small baking sheet with parchment paper.1 ¾ cup confectioners sugar, ½ cup cream cheese, room temperature, 1 tablespoon all purpose flour, 1 teaspoon pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the confectioners sugar, cream cheese, flour and vanilla extract until smooth and fluffy, about 3-5 minutes.
- Divide the cream cheese filling into 12 equal dollops on the prepared baking sheet. Freeze for 2 hours.
- Roll the chilled cream cheese dollops into a ball shape. Work quickly as the filling will get soft and difficult to work with. Freeze for at least an additional 2 hours.
Red Velvet Cookies
- Preheat the oven to 350F. Line two or three large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and baking soda.2 ½ cups all purpose flour, ¼ cup Dutch processed cocoa powder, ¾ teaspoon fine sea salt, ¾ teaspoon baking powder, ¾ teaspoon baking soda
- In a medium measuring cup, whisk together the eggs, red gel food color, and vanilla until well combined.2 large eggs, 1 tablespoon red gel food color, 1 ½ teaspoon pure vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 3-5 minutes.1 cup unsalted butter, room temperature, ¾ cup light brown sugar, packed, ½ cup granulated sugar
- Turn the mixer to low and stream in the egg/food color mixture. Turn the speed to medium and beat for another 1-2 minutes until well combined. Scrape down the sides and bottom of the bowl with a spatula and mix for another minute.
- Turn the mixer speed to low and add the flour mixture. Beat until just combined.
- With a ¼ cup/2oz cookie scoop, scoop out the dough. You should have 12 dough scoops.
- Roll the scoops into ball shapes. One at a time, flatten the dough balls to a disc shape, a little smaller than the palm of your hand.
- Place a frozen cream cheese ball into the center of each dough disc. Wrap the dough around the cream cheese ball. Roll back into a ball shape, and set back on the small baking sheet that was used to freeze the cream cheese filling.
- Roll the cookie dough balls in sugar to coat. Freeze for 15-20 minutes.Additional granulated sugar for rolliing
- Place the cookies on prepared baking sheets, at least 3" apart. 6 cookies on each sheet. If your oven is small, you can use three baking sheets, 4 cookies to each baking sheet.
- Bake for 13-15 minutes until the edges look just set and the centers are slightly puffed and no longer shiny.
- Cool the cookies on the baking sheets, allowing them to cool for at least 30 minutes before serving.
Nutrition
Calories: 369kcalCarbohydrates: 62gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 81mgSodium: 289mgPotassium: 104mgFiber: 1gSugar: 22gVitamin A: 645IUCalcium: 51mgIron: 2mg
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