Description
These Luscious Red Velvet Cookies feature a moist red velvet dough enveloping a creamy cheesecake surprise center. With a perfect balance of cocoa and vanilla flavors and a tender texture, these cookies make an indulgent treat for special occasions or everyday enjoyment.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon buttermilk (or milk)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare the cream cheese filling: In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside for later use.
- Make the dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to combine. In another bowl, cream the softened butter and granulated sugar until the mixture becomes light and fluffy. Beat in the egg, vanilla extract, red food coloring, and buttermilk until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Assemble the cookies: Roll the dough into balls about 1 tablespoon each. Flatten each ball slightly, place a small spoonful of the cream cheese filling in the center, and then cover it with more dough, sealing the filling completely inside to form a complete ball again.
- Bake: Place the assembled cookies on the prepared baking sheet. Bake for 10-12 minutes or until the edges are set but the centers remain soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened to achieve a creamy filling.
- Do not overbake; the centers should remain soft for the best texture.
- Use parchment paper or a silicone mat to prevent cookies from sticking.
- Red food coloring amount can be adjusted to achieve the desired color intensity.
- Store cookies in an airtight container for up to 3 days or refrigerate for up to a week.
