Red Velvet Stuffed Cookies
These Red Velvet Stuffed Cookies have the perfect flavor balance of subtle red velvet flavor and sour zing from the cream cheese stuffing. The white and red colors make them an ideal addition to your Christmas cookie box.
Ingredients
For The Cookies
- 1¼ cup All- purpose Flour, Spooned and leveled
- 2 tablespoon Cocoa powder, Sifted
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ cup Butter, Room temperature
- ½ cup+ extra for rolling Granulated sugar
- ¼ cup Brown sugar, Packed
- 1 Egg, Room temperature
- 1 teaspoon Vanilla extract
- 1 tablespoon Red gel food coloring
For The Filling
- ¾ cup Cream cheese, Room temperature
- ½ cup Powdered sugar, Sifted
- 1 teaspoon Vanilla extract
Instructions
How To Make The Cookie Dough
- Sift all dry ingredients and set aside.1¼ cup All- purpose Flour, 2 tablespoon Cocoa powder, ½ teaspoon Baking powder, ¼ teaspoon Salt
- Cream the butter with two sugars. Beat for 2-3 minutes.½ cup Butter, ½ cup+ extra for rolling Granulated sugar, ¼ cup Brown sugar
- Add in he egg, gel food coloring, and vanilla extract and mix well.1 Egg, 1 teaspoon Vanilla extract, 1 tablespoon Red gel food coloring
- Use a spatula and fold in the dry ingredients, and gently mix. Cover the dough and chill for half an hour.
How To Make The Filling
- In the meantime make the filling. Beat the softened cream cheese with powdered sugar and vanilla extract. The mixture should be creamy and smooth.¾ cup Cream cheese, ½ cup Powdered sugar, 1 teaspoon Vanilla extract
How To Assmble
- Preheat the oven to 350°F, and line two baking sheets with parchment paper. Set aside.
- Make small balls the size of a large walnut in the shell. Make a dentation in the dough and place about half a teaspoon of the chilled filling in the dent, bring the sides over the filling, and roll the dough between your palms to make a ball again. Roll each ball in granulated sugar.
- Place the balls on a lined baking sheet and bake for 15 minutes or until the top of the cookies start to crack.
- Let cool down on the baking sheet for 10 minutes, the transfer to the cooling rack to cool down completely.
Nutrition
Calories: 138kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 107mgPotassium: 36mgFiber: 0.4gSugar: 9gVitamin A: 268IUCalcium: 21mgIron: 1mg
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