Red Velvet Stuffed Cookies (Print Version)
# Ingredients:
01 -
1/4 cup unsalted butter, softened.
02 -
1 cup powdered sugar.
03 -
Pinch of salt.
04 -
1/8 teaspoon vanilla extract.
05 -
3 ounces cream cheese, cold and cubed.
06 -
2⅓ cups all-purpose flour.
07 -
2 tablespoons unsweetened cocoa powder.
08 -
2 teaspoons cornstarch.
09 -
1/2 teaspoon baking soda.
10 -
1/4 teaspoon baking powder.
11 -
1/2 teaspoon salt.
12 -
3/4 cup unsalted butter, melted.
13 -
1 cup light brown sugar, packed.
14 -
1/2 cup granulated sugar.
15 -
1 large egg.
16 -
1 egg yolk.
17 -
1 teaspoon vanilla extract.
18 -
1-2 teaspoons red food coloring.
19 -
2 teaspoons white vinegar.
# Instructions:
01 -
Beat butter and powdered sugar until fluffy.
02 -
Add cream cheese pieces gradually until smooth.
03 -
Scoop tablespoon portions.
04 -
Freeze for 2+ hours.
05 -
Whisk dry ingredients together.
06 -
Beat melted butter and sugars, then add eggs, vanilla, food coloring, and vinegar.
07 -
Mix in dry ingredients. Chill if too soft.
08 -
Form 16 dough balls and make indents.
09 -
Add frozen filling to indents and cover completely.
10 -
Chill for 2+ hours.
11 -
Bake at 350°F for 10-11 minutes.
12 -
Cool cookies for 15 minutes on the sheet.
# Notes:
01 -
These cookies combine red velvet cake flavors with a cream cheese frosting center.
02 -
Freezing the filling and chilling the dough are crucial steps.
03 -
Can be decorated with white chocolate drizzle.