Red Velvet Cookies Stuffed With Cream Cheese
The secret to the best red velvet cookies is buttermilk and baking soda! These cookies are soft and chewy and taste just like red velvet cake, right down to the fluffy cream cheese frosting stuffed inside and the white chocolate drizzle on top.
Servings 18 cookies
Calories 311kcal
Ingredients
Red Velvet Cookies
- 1 ounce cocoa powder
- 12 ounces all-purpose flour
- 1 teaspoon soda
- ½ teaspoon salt
- 7 ounces unsalted butter room temperature
- 5 ounces brown sugar
- 5 ounces white sugar
- 2 large eggs room temperature
- ½ teaspoon vanilla
- 1 Tablespoon red food color gel
- 1 Tablespoon buttermilk
- 4-6 ounces white chocolate for decoration
Cream Cheese Filling
- 6 ounces cream cheese room temp
- 5 ounces powdered sugar
- ½ teaspoon salt
- 1 Tablespoon flour
Instructions
Cream Cheese Filling
- Using a hand mixer or stand mixer, combine the cream cheese, sugar, flour and salt until smooth. Take care not to over mix as cream cheese liquifies the more it is mixed.
- Place the cream cheese mixture into a piping bag and pipe or scoop about 2 teaspoon-sized mounded disk-shaped onto parchment and place them in the freezer. Let them freeze for at least 30 minutes.
Red Velvet Cookies
- In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Whisk it together and set it aside.
- In the bowl of your stand mixer, cream together the butter and white sugar, and brown sugar until it is pale and fluffy.
- Add the eggs one at a time until each egg is fully incorporated.
- Add the vanilla, red food coloring, and buttermilk. Mix it together until just combined.
- Add in the flour mixture gradually while the mixer is running on low, until the dough is fully mixed. Make sure to scrape the bottom of the bowl so all of the butter and sugar are evenly mixed into the dough.
- Chill the cookie dough for at least 60 minutes or overnight.
- Using a medium sized cookie scoop, scoop a 2oz size ball of dough. Working quickly with the cold dough, pull it in 2 pieces and sandwich a dollop of cold cream cheese filing in the center and gently form the dough around it into a ball. Place it back onto the cookie sheet and chill the cookies for 10 minutes.The cream cheese filling dollops do not freeze hard, so working quickly so it all doesn't get too sticky is ideal. This dough is also very sticky, if it becomes too sticky dip your fingers in some flour to help, or put the dough back in fridge.
- Place 6 cookies on a sheet pan and bake them in a 350ºF oven for approximately 12-14 minutes. The center will look underbaked, if it appears wet, bake for another 1-2 minutes until it doesn't appear wet anymore.
- Once the cookies has cooled, temper your white chocolate and place in a piping bag or parchment paper cone and drizzle across the cooled cookie. Give the cookie at least 30 minutes for the chocolate to set up before trying to handle it.
Video
Notes
Red Velvet cake is traditionally a very moist cake, and so this is a very moist cookie. This is why the dough is on the stickier side. If you keep your dough cool and coat your hands in a little flour it should help.
I also used a spatula to move the cream cheese dollops from the tray to the cookie.
The cream cheese filling doesn't freeze hard and wants to soften very quickly, which is why I recommend moving fast.
Follow this tutorial on how to temper white chocolate for the drizzle.
Keep your cookies in the fridge in an airtight container for up to 5 days. They can be at room temperature for up to 4 hours.
Nutrition
Serving: 1cookie | Calories: 311kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg