With a gentle whisp of cocoa and the vivid embrace of crimson, Red Velvet Cookies with Cream Cheese Filling emerge as enchanting gems, inviting both the eye and palate into their delightful world. Each bite is a decadent voyage — where soft, tender cookie meets the smooth richness of cream cheese, a harmony of flavors that beckons for another taste. Allow yourself the pleasure of crafting this exquisite dessert, a celebration of sweetness that embodies both elegance and warmth.
Why make this recipe
Red Velvet Cookies with Cream Cheese Filling are not just a treat; they are a testament to the joy of baking, where ingredients transform into something magical. The vibrant hue paired with a cream-filled surprise speaks to the heart, making them an ideal indulgence for any occasion, from festive gatherings to quiet moments of self-care with a warm cup of tea.
How to make Red Velvet Cookies with Cream Cheese Filling
Creating these cookies is a delightful journey that begins with harmonious scents wafting through your kitchen.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt — let the enticing aromas mingle and dance.
- In a large mixing bowl, cream the softened butter with both sugars until light and fluffy, capturing the essence of sweetness with every stroke of the spatula.
- Beat in the egg, then add vanilla extract and red food coloring, allowing the brilliant hue to wash over the mixture like a sunset.
- Gradually incorporate the dry ingredients into the wet, mixing until just combined, for the magic lies in the tenderness of the dough.
- In a separate bowl, blend together the cream cheese, powdered sugar, and vanilla extract until smooth, creating a luscious filling that will bring contrasting delight.
- Scoop 1 tablespoon of the red velvet dough and flatten it slightly in your palm. Place a small dollop of the creamy filling in the center, gently folding the dough over and rolling it into a ball, sealing the treasure within.
- Arrange the filled dough balls on the prepared baking sheet, leaving about 2 inches of space between them for expansion.
- Bake for 10-12 minutes, or until the edges set while the centers remain gloriously soft, filling your space with an irresistible aroma.
- Allow the cookies to rest on the baking sheet for 5 minutes, letting the warmth settle before transferring them to a wire rack to cool completely. Enjoy the fruits of your labor!
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes | Kcal: 170 kcal | Servings: 18 cookies
How to serve Red Velvet Cookies with Cream Cheese Filling
These cookies shine brightly on their own, but they also make an exquisite companion to a steaming cup of coffee or a fragrant pot of tea. Serve them on a delicate platter, inviting your guests to indulge in their soft, enchanting allure.
How to store Red Velvet Cookies with Cream Cheese Filling
For optimal freshness, store these luscious cookies in an airtight container at room temperature for up to five days. Alternatively, you may choose to freeze them — just allow them to cool fully, then place them in a sealed freezer bag, preserving their tender charm for indulgent moments to come.
Tips to make Red Velvet Cookies with Cream Cheese Filling
- Ensure your butter is at room temperature for easier creaming and a lighter texture.
- Do not overmix the dough; a gentle hand will yield tender cookies.
- Experiment with the cream cheese filling by adding a dash of lemon zest for a bright twist.
- For an extra touch of decadence, sprinkle powdered sugar on top before serving.
Variations
- Incorporate chocolate chips or white chocolate chunks into the dough for added sweetness.
- For a nutty crunch, fold in finely chopped walnuts or pecans.
- Try swapping the cream cheese filling for a peppermint frosting during the winter months for a festive flair.
FAQs
1. Can I use gel food coloring instead of liquid food coloring?
Yes, gel food coloring is perfectly fine and often yields a more vibrant hue — just be sure to adjust the amount accordingly.
2. How long can I store the dough before baking?
You can refrigerate the cookie dough for up to three days. Just wrap it tightly in plastic wrap before refrigerating.
3. What if I don’t have cream cheese?
If cream cheese isn’t available, a rich buttercream or a mascarpone filling can serve as a delightful substitute, delivering a similarly creamy texture.
In the art of baking, we find joy intertwined with patience, a gentle reminder that the sweetest creations often blossom from our hands when we allow them to be crafted with care and love.
Red Velvet Cookies with Cream Cheese Filling
Ingredients
Method
- Preheat the oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.
- Beat in the egg, then add vanilla extract and red food coloring.
- Gradually incorporate the dry ingredients into the wet, mixing until just combined.
- In a separate bowl, blend together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop 1 tablespoon of the red velvet dough, flatten it slightly, place a dollop of filling in the center, fold the dough over, and roll it into a ball.
- Arrange the filled dough balls on the prepared baking sheet with 2 inches of space between them.
- Bake for 10-12 minutes, or until the edges set while the centers remain soft.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.