Cream Cheese Stuffed Red Velvet Cookies

Updated at: Thu, 17 Aug 2023 03:42:38 GMT

Step 1

Instructions

Step 2

Make the cookie dough: Whisk the flour, cocoa powder, baking soda, and salt together until combined.

Step 3

Set aside.

Step 4

In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes.

Step 5

Add the egg, milk, and vanilla extract and beat until combined, about 1 minute.

Step 6

Scrape down the sides and bottom of the bowl as needed.

Step 7

On low speed, slowly mix the dry ingredients (flour mixture) into the wet ingredients until combined.

Step 8

Finally, beat in the food coloring.

Step 9

Add 1-2 teaspoons more for a brighter red, if desired.

Step 10

The cookie dough will be slightly sticky.

Step 11

Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days.

Step 12

* Meanwhile, make the cream cheese filling: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners' sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes.

Step 13

Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer.

Step 14

Freeze for at least 1 and 1/2 hours and up to 2-3 days.

Step 15

Remove cream cheese spoonfuls from the freezer.

Step 16

Roll each into a ball as best you can.

Step 17

It will be a little sticky.

Step 18

Place in the refrigerator until ready to use in step

Step 19

You want them as cold as possible!

Step 20

Preheat oven to 350°F (177°C).

Step 21

Line two large baking sheets with parchment paper or silicone baking mats.

Step 22

(Always recommended for cookies.) Set aside.

Step 23

Assemble the cookies: Remove cookie dough from the refrigerator.

Step 24

If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes.

Step 25

This makes the cookie dough easier to scoop and roll.

Step 26

Roll cookie dough, 1 Tablespoon each, into balls.

Step 27

Using your thumb, make an indent into one cookie dough ball.

Step 28

Remove cream cheese balls from the refrigerator.

Step 29

Place one inside the indentation.

Step 30

Cover the cream cheese ball with another cookie dough ball and mold the two dough balls around the cream cheese, making sure it is completely covered and snug inside.

Step 31

Repeat with remaining cookie dough and cream cheese.

Step 32

& Roll each stuffed cookie dough ball in remaining granulated sugar and arrange 3 inches apart on the baking sheets.

Step 33

Bake for 12- 13 minutes or until edges appear set.

Step 34

Centers will look soft.

Step 35

Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 36

Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

0 liked

0 disliked