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Red Velvet Cookies

Red Velvet Cookies

These beautiful red velvet cookies are infused with coconut flavor and sandwiched with cream cheese filling.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Calories 1520 kcal

Ingredients
 

For The Cookies

  • 6 tablespoon Butter, Room temperature
  • 1 cup Powdered sugar, Sifted
  • 1 tablespoon Cocoa powder, Sifted
  • 1 cup All-purpose flour, Spooned and leveled
  • ¼ teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 4-5 drops Red gel food coloring

For The Filling

  • 4 ounce Cream cheese, Room temperature
  • ½ cup Powdered sugar, Sifted
  • 1 teaspoon coconut oil
  • ½ teaspoon Vanilla extract
  • ¼ teaspoon Coconut extract
  • ½ cup Shredded coconut for rolling

Instructions
 

How To Make The Cookies

  • Sift all dry ingredients and set aside.
    1 tablespoon Cocoa powder, 1 cup All-purpose flour, ¼ teaspoon Baking soda, ¼ teaspoon Salt
  • Set the mixer on the paddle attachment and beat the butter and powdered sugar until well combined. Add the extracts and mix.
    6 tablespoon Butter, 1 cup Powdered sugar, 1 teaspoon Vanilla extract, ¼ teaspoon Coconut extract
  • Add the red food coloring to the mixture and mix well. The mixture should resemble a soft dough. Shape the dough into a disk, wrap it in cling wrap, and chill for one hour.
    4-5 drops Red gel food coloring

How To Make The Filling

  • Using the paddle attachment, beat the cream cheese and coconut oil. Add the powdered sugar and vanilla extract until smooth and well blended.
    4 ounce Cream cheese, ½ cup Powdered sugar, 1 teaspoon coconut oil, ½ teaspoon Vanilla extract
  • Preheat the oven to 350°F, and line two baking sheets with parchment paper.
  • Lightly spread some powdered sugar on a clean surface, and roll out the dough to ¼ inch thickness. Use a round cookie cutter cut the cookies and place them on the lined sheets, and bake for 10-12 minutes.
  • Let them cool down on the baking sheet for 10 minutes, then transfer them to the cooling rack to cool down completely.
  • Let the cookies cool down completely before filling. Place one tablespoon of the filling on one cookie, place another cookie on top, and press slightly.
  • Pour the shredded coconut into a plate and roll the cookies from their side into the coconut. Make sure some shredded coconut is sticking to the cookies.
    ½ cup Shredded coconut for rolling

Nutrition

Calories: 1520kcalCarbohydrates: 293gProtein: 22gFat: 113gSaturated Fat: 70gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 3gCholesterol: 295mgSodium: 1755mgPotassium: 390mgFiber: 5gSugar: 6gVitamin A: 3622IUCalcium: 157mgIron: 7mg
Keyword BEST COOKIES, COOKIES, Red velvet, Red velvet cookies
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