Stuffed Red Velvet Cookies
For the cookie lovers: these cheesecake stuffed red velvet cookies are like small, portable and chewy version of a red velvet cake.
Ingredients
- ½ cup + 1 tablespoon - unsalted butter, softened (126g)
- ⅓ cup - white granulated sugar (66g)
- ¾ cup - brown sugar (150g)
- 1 - large egg, room temperature
- ¼ teaspoon - gel red food colouring add more if you want a vibrant red colour
- ¼ cup - natural unsweetened cocoa powder (20g)
- 1 ½ teaspoon - vanilla extract
- 1 ¾ cup - all-purpose flour (241g)
- ½ teaspoon - salt
- ¾ teaspoon - baking soda
- ¼ teaspoon - baking powder
- 1 ½ tablespoon - milk (22g)
- - some more white sugar to roll the cookies in
Cream Cheese Filling
- ¾ cup - full fat cream cheese, room temp (168g)
- ¼ cup - white granulated sugar (50g)
- ½ teaspoon - vanilla extract
Instructions
- In a medium sized bowl, beat together the cream cheese, sugar and vanilla until smooth. Portion into 12 balls (about 18g) and place in the freezer for at least 1.5 hours (90 minutes) or until solidified.¾ cup - full fat cream cheese, room temp, ¼ cup - white granulated sugar, ½ teaspoon - vanilla extract
- In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and white sugar for 2-3 minutes with an electric beater, until light and airy.½ cup + 1 tablespoon - unsalted butter, softened, ⅓ cup - white granulated sugar, ¾ cup - brown sugar
- Crack in the egg and beat until well combined. Add in the red food colouring, vanilla extract and the cocoa powder and mix until well incorporated. Mix in the milk.1 - large egg, room temperature, ¼ teaspoon - gel red food colouring, ¼ cup - natural unsweetened cocoa powder, 1 ½ teaspoon - vanilla extract, 1 ½ tablespoon - milk
- In a small bowl, combine the flour, baking soda, baking powder and salt.1 ¾ cup - all-purpose flour, ½ teaspoon - salt, ¾ teaspoon - baking soda, ¼ teaspoon - baking powder
- Add to the wet ingredients and gently mix together with the beater just until it almost comes together. Use a spatula to gently fold everything until it's all incorporated together. Make sure not to overmix it, stop once there aren't anymore streaks of flour left.
- Scoop the cookie dough using a 1.5" or 2" wide cookie scoop, making 12 cookies and place on a tray or in a large container. Cover and refrigerate for 1 - 1.5 hours.
- Take out the cream cheese balls once they're solidified. Roll them between oiled hands until they’re as circular as possible. You want to oil your palms so it's not as sticky and messy. Place back into the freezer to chill, because they start getting soft and you want them as cold and firm as possible to be able to seal the cookies well.
- Preheat the oven to 350℉.
- Take out the cookie balls from the fridge. If refrigerated longer than 2 hours or are too firm to work with, let them rest at room temperature for 15-20 minutes. Take each cookie and make a well in the middle using your thumbs, widen and deepen it until the cookie is concave.
- Place the cream cheese in the middle and close the cookie around it, making sure it's sealed well. Repeat with the rest, roll each ball in white sugar, and place on a large baking pan lined with parchment paper, with at least 1.5-2 inches of space between each cookie. If the cream cheese balls start to melt and soften, place them in the freezer for a bit.- some more white sugar to roll the cookies in
- Bake for about 13-16 minutes or until the edges of the cookies are set and the bottom is slightly browned. If you want them crispier, bake them on the longer side, about 16-18 minutes.
- Take them out of the oven and if the cookies are puffy, gently press them down or drop/smack the cookie tray on the counter to deflate a bit. I like the ripples and texture this gives.
- Let them rest on the baking tray for 15 minutes and transfer to a wire rack to cool further.
- Enjoy!
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