Red Velvet Cookies Filled with Cream Cheese - Baked from Scratch

      Add a vibrant touch to your cookie exchange with these stunning red cookies. These moist and chewy red velvet cookies feature a sweetened cream cheese filling in the center and are artfully drizzled with white chocolate. Once completed, each cookie resembles a beautifully wrapped gift with a delightful surprise inside.

      

      Yields about 28 cookies

      

      1½ cups (340 grams) unsalted butter, softened

      2¼ cups (450 grams) plus 3½ tablespoons (42 grams) granulated sugar, divided

      3 large eggs (150 grams), at room temperature

      2 tablespoons (30 grams) red liquid food coloring

      1½ teaspoons (6 grams) vanilla extract*

      4½ cups (563 grams) all-purpose flour

      ½ cup (43 grams) unsweetened cocoa powder, sifted

      1½ tablespoons (22.5 grams) baking powder

      ½ teaspoon kosher salt, divided

      8 ounces (226 grams) cream cheese, at room temperature

      Garnish: melted white chocolate

      In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 2¼ cups (450 grams) of granulated sugar at medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down the sides of the bowl as needed. Incorporate the eggs one at a time, mixing well after each addition. Blend in the food coloring and vanilla.

      In a medium-sized bowl, combine the flour, cocoa powder, baking powder, and ¼ teaspoon of salt, whisking together. With the mixer set to low speed, gradually add the flour mixture to the butter mixture, mixing only until combined and scraping the sides of the bowl occasionally. Cover the dough and refrigerate until it no longer sticks to your fingers when pinched, around 30 to 45 minutes.

      In another medium bowl, mix the cream cheese, the remaining 3½ tablespoons (42 grams) of granulated sugar, and the rest of the ¼ teaspoon of salt. Cover and freeze for 15 minutes.

      Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Using a 1½-tablespoon spring-loaded scoop, portion the dough (approximately 26 grams) and roll into balls. Flatten the balls into 2½-inch disks. Place 1½ teaspoons (9 grams) of the cream cheese mixture in the center of half of the disks; cover with the remaining disks and crimp the edges to seal. Gently reshape into balls and place 3 inches apart on the prepared pans, flattening into 2¼-inch disks and pressing together any cracks in the edges, if necessary. (Chill the assembled disks until ready to bake.)

      Bake one batch at a time until the edges are dry and the centers are slightly wet and puffed, about 8 to 10 minutes. Allow to cool on the pan for 5 minutes before transferring to wire racks to cool completely. Drizzle with melted white chocolate if desired.

      *We used Heilala Pure Vanilla Extract.

      We’d love to hear how they turned out!