Red Velvet Cream Cheese Stuffed Cookies Recipe
Introduction
Red Velvet Cream Cheese Stuffed Cookies are a delightful twist on classic red velvet desserts, combining soft, chocolatey cookies with a rich, creamy filling. These treats are perfect for any occasion when you want a luscious, indulgent cookie with a surprise center.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract (for filling)
Instructions
- Step 1: Prepare the cream cheese filling by mixing 8 oz softened cream cheese, ¼ cup powdered sugar, and ½ teaspoon vanilla extract in a medium bowl until smooth. Cover and refrigerate.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: Beat the softened butter, granulated sugar, and brown sugar in another bowl until light and fluffy, about 2-3 minutes.
- Step 4: Add the eggs one at a time to the butter mixture, mixing well after each. Stir in vanilla extract and red food coloring until combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Step 6: Cover the dough and chill in the refrigerator for 15 minutes to help maintain shape while baking.
- Step 7: Preheat the oven to 350°F (175°C). Flatten a tablespoon of dough in your palm, place a teaspoon of cream cheese filling in the center, wrap the dough around the filling, seal well, and roll into a ball. Place on a parchment-lined baking sheet.
- Step 8: Bake for 12-15 minutes until edges are set and tops are slightly cracked. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Use gluten-free flour to make these cookies suitable for gluten-free diets.
- Substitute granulated sugar with coconut sugar for a healthier alternative.
- Replace cream cheese with mascarpone for a richer, different flavor in the filling.
- Chilling the dough longer can help the cookies hold their shape even better.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Reheat gently in a microwave for 10-15 seconds to soften the cream cheese filling before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different food coloring?
Yes, you can use gel or liquid food coloring. Gel tends to provide a more vibrant color without adding extra liquid to the dough.
Do I need to chill the dough before baking?
Chilling the dough helps the cookies hold their shape and prevents the filling from leaking during baking. It is recommended but you can skip it if short on time.
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Red Velvet Cream Cheese Stuffed Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
These Red Velvet Cream Cheese Stuffed Cookies combine moist, tender red velvet cookie dough with a luscious cream cheese filling for a deliciously rich and delightful treat. Perfect for cookies lovers seeking a decadent twist on a classic favorite, the cookies are soft yet sturdy enough to hold the creamy center that melts in your mouth.
Ingredients
Essential Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Substitution Suggestions
- All-Purpose Flour: Use gluten-free flour for a gluten-free version.
- Granulated Sugar: Coconut sugar can be used as a healthier alternative.
- Cream Cheese: Substitute with mascarpone cheese for a different flavor profile.
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Cover and refrigerate while preparing the cookie dough.
- Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
- Cream the Butter and Sugars: In another bowl, beat softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Food Coloring: Add eggs one at a time, mixing well after each. Stir in vanilla extract and red food coloring until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 15 minutes to help maintain shape when baking.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Take a tablespoon of dough, flatten it, place a teaspoon of chilled cream cheese filling in the center, wrap the dough around filling sealing well, and roll into balls. Place on baking sheet lined with parchment paper.
- Bake the Cookies: Bake for 12-15 minutes until edges are set and tops slightly cracked. Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough to keep cookies tender.
- Chilling the dough is important to prevent spreading during baking.
- Ensure the cream cheese filling is well chilled for easy handling.
- Use parchment paper or silicone mats to prevent sticking.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Cream Cheese Stuffed Cookies, Red Velvet Dessert, Baked Cookies, Holiday Cookies
