28/12/2023
Cheese stuffed Red Velvet Cookies
FOR CREAM CHEESE FILLING
6 oz. cream cheese, softened
1/4 c. plus 2 tbsp. powdered sugar
Pinch salt
FOR COOKIE DOUGH
1 1/4 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. granulated sugar
1/4 c. packed brown sugar
1 large egg
1 tbsp. red food coloring
1/4 tsp. pure vanilla extract
Directions
Step 1
Preheat oven to 350° and line a large baking sheet with parchment paper.
Step 2
Make cream cheese filling: In a small bowl, combine cream cheese, powdered sugar, and salt. Mix until smooth. Transfer this into piping bag. Make small dollops on a baking tray set with parchment paper. Cover with plastic wrap and refrigerate until firm, about 25 minutes.
Step 3
Make cookie dough: While filling is being chilled, in a medium bowl, whisk flour, cocoa powder, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter and sugars until light and fluffy. Beat in egg, food coloring, and vanilla until incorporated. Add flour mixture to dough, mixing until just combined.
Step 4
Make cookies: Scoop heaping tablespoons of the cookie dough, rolling into balls until you have 13 even-sized portions. Using palms and fingertips, flatten each into a 3 ½” circle that is about 1/4” thick.
Step 5
Place about 2 teaspoons of cream cheese filling in the center of each round, keeping the edges clean. Bring the edges of the dough around the filling and pinch the edges together to seal. Gently roll the filled dough into a ball. Space cookies about 3" apart on prepared baking sheet.
Step 6
Bake cookies 15 to 17 minutes. Let cool slightly before serving.
Recipe by Lena Abraham
