Red Velvet Cookies With Cream Cheese Filling
Turn your favorite red velvet cake slice into a chewy, delicious cookie filled with cream cheese frosting using this simple recipe!
Equipment
- Stand or electric mixer
- Silicone spatula
- Baking tray
- Baking paper
Ingredients
Red Velvet Cookie Dough
- 185 gs all-purpose flour
- 30 gs cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cornstarch/corn flour
- 1/4th tsp salt
- 115 gs unsalted butter, softened
- 100 gs brown sugar
- 100 gs white sugar
- 1 egg, room temperature
- 2 tsps vanilla essence
- 15 ml full-fat milk
- 1 tbsp liquid or gel red food coloring (more if required)
Cream Cheese Filling
- 100 gs full-fat cream cheese
- 190 gs icing sugar
- 10 gs all-purpose flour
- 1/2 tsp vanilla essence
- Extra white sugar for topping
Instructions
- Combine the dry ingredients in a bowl: all-purpose flour, cocoa powder, baking, baking soda, cornstarch, and salt.185 gs all-purpose flour, 30 gs cocoa powder, 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp cornstarch/corn flour, 1/4th tsp salt
- In a stand mixer (or a bowl with an electric mixer), add the softened butter*, and both the sugars and cream together on high speed for 3-5 minutes until well combined. The mixture should be nice and creamy. Make sure not to overmix at this point!*115 gs unsalted butter, softened, 100 gs brown sugar, 100 gs white sugar
- Add the room temperature egg* and vanilla essence into the butter mixture and whisk together until well combined. Make sure the eggs are fully incorporated into the butter and there is no liquid left in the batter.1 egg, room temperature, 2 tsps vanilla essence
- With the mixer on slow, add the dry ingredients into the batter and keep mixing on low speed until everything is well incorporated and there are no streaks of flour still remaining in the mix. You will have a nice, thick dough at this point.
- Add the milk and red food coloring and whisk again until completely incorporated.15 ml full-fat milk, 1 tbsp liquid or gel red food coloring (more if required)
- Wrap the prepared cookie dough tightly in cling film and let it chill in the fridge for 8 hours, or ideally overnight.
- Prepare the cream cheese filling - In a bowl, add all the ingredients and whisk using an electric mixer for 3-5 minutes, until it forms a thick, creamy mixture. Spoon 1-2 teaspoon-sized dollops of the cream cheese mixture on a baking sheet and let them set in the freezer for-1 2 hours, until firm. Once firm, remove them from the freezer and shape them into balls with your palms. Then let them set in the freezer again for 10-15 minutes100 gs full-fat cream cheese, 190 gs icing sugar, 10 gs all-purpose flour, 1/2 tsp vanilla essence
- Fill the cookie dough: Take the chilled cookie dough out of the fridge and form small cookie dough balls (2 for each cookie). I weigh mine at around 30 gs each. Make a dent in the center of half of the cookie dough balls using the back of a wooden spoon or your thumb. This will be used to place the cream cheese filling. Make sure that you don't make a hole in the cookie dough, just a dent. Flatten the remaining half cookie dough balls into a disk. Now, place the cream cheese balls on the dents in the first half of the cookie dough balls. Then place the cookie dough disks on top of the cream cheese, making sure all the sides are covered. Pick the cookie dough from the tray and roll it into a ball using your hands. Make sure the cream cheese filling is covered with the dough on all sides. Don't overwork the cookie dough at this point or the cream cheese will melt and mix into the dough. Form rough circles, then let the cookie dough chill in the fridge for 10-15 minutes.
- Roll the chilled cookie dough balls in granulated white sugar.
- Bake the cookies. Preheat the oven to 170 degrees Celsius and cover a baking tray with baking paper. Place the cookie dough balls on the tray (leaving enough space for each cookie to spread) and bake the cookies for 10-15 minutes, until the edges are set but the center is still soft.
- As soon as the cookies come out of the oven, shape them using a circular object like a jar lid, a mug, or a cookie cutter. Let the cookies cool before digging in.
Video
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Notes
Storage:
- These cookies can be stored for up to a week in a refrigerated airtight box. Don’t forget to heat them in the microwave before serving
Make ahead:
- You can also make the dough in advance, freeze it for a few weeks and bake it whenever you want to
Tips & tricks:
- Softened butter: Make sure your butter is at room temperature but not too warm. If the butter is too soft, your dough will end up being too soft, causing the cookies to spread too much in the oven and deflate after you take them out
- Room temperature eggs: Make sure your eggs are at room temperature as well, cold eggs also lead to deflation of cookies
- Mixing the butter and sugar: Don’t mix the sugar and butter mix for longer than 2 minutes or you may overmix it and end up making cakey cookies
- Dividing the cookie dough: You can divide the cookie dough in 2 or more parts depending on how you want to bake them
- Chilling the cookie dough: Don’t skip the chilling step! Chilling your dough for 12-48 hours allows the sugar to combine within the dough a lot better, creating chewier, thicker cookies