Stuffed Red Velvet Cookies (Printer-Friendly Version)
# What You'll Need:
→ For the cookies
01 -
2 1/2 cups all-purpose flour
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1 tablespoon cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 large egg
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2 tablespoons red food coloring
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1 teaspoon vanilla extract
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1 tablespoon white vinegar
→ For the cream cheese filling
11 -
8 oz cream cheese, softened
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1/2 cup powdered sugar
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1/2 teaspoon vanilla extract
# Let's Cook!:
01 -
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
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In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside
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In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes
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Add the egg, red food coloring, vanilla extract, and vinegar to the butter mixture and mix until fully incorporated
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined
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In a separate bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy
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Scoop tablespoon-sized portions of the red velvet dough and flatten each one into a disc shape
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Place about 1 teaspoon of the cream cheese filling in the center of each disc and then fold the edges of the dough around the filling, sealing it completely
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Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling
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Bake for 10-12 minutes, or until the edges of the cookies are set and slightly golden
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Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
# Cook's Notes:
01 -
These cookies are soft and delicate, so handle carefully
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For stronger color, you can increase the food coloring
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Storage: Keep in an airtight container for up to 3 days