Stuffed Red Velvet Cookies

Name: Stuffed Red Velvet Cookies
Total time: 1 h 25 min
Yield: 26 - 28 serving(s)
Ingredients: 6 oz. cold cream cheese; 3 tbsp. confectioners’ sugar; 1 tsp. cake flour; Pinch of kosher salt; 1/4 tsp. pure vanilla extract; 1 1/3 c. cake flour; 1/4 c. unsweetened cocoa powder (we love Valrhona); 3/4 tsp. baking powder; 1/2 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter, at room temperature; 1/2 c. granulated sugar; 1/2 c. light brown sugar; 2 tsp. pure vanilla extract; 1 large egg, at room temperature; 2 tsp. red gel food coloring (we used AmeriColor Super Red); 1/4 c. granulated sugar

Creamy on the inside, chewy on the outside.

By Kristina KurekPublished: Jan 2, 2024

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mike garten

Yields:

26 - 28 serving(s)

Total Time:

1 hr 25 mins

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Turn the classic cake flavor into dreamy, crowd-pleasing cookies filled with a decadent cream cheese center. The secret to stuffed success? Roll the cream cheese mixture into balls and freeze until firm to make assembly super easy.

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Ingredients

For filling

6 oz.
cold cream cheese
3 Tbsp.
confectioners’ sugar
1 tsp.
cake flour
Pinch of kosher salt
1/4 tsp.
pure vanilla extract

For cookie dough

1 1/3 cups
cake flour
1/4 cup
unsweetened cocoa powder (we love Valrhona)
3/4 tsp.
baking powder
1/2 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter, at room temperature
1/2 cup
granulated sugar
1/2 cup
light brown sugar
2 tsp.
pure vanilla extract
1
large egg, at room temperature
2 tsp.
red gel food coloring (we used AmeriColor Super Red)

For rolling

1/4 cup
granulated sugar

Directions

1. Step 1Make filling: In small bowl, using fork or pastry blender, combine cream cheese with confectioners’ sugar, flour, salt, and vanilla until just incorporated. Freeze until firm enough to roll into balls, 10 to 15 minutes. When firm, roll into teaspoon-size balls and place on parchment-lined baking sheet. Freeze until solid, at least 1 1/2 hours.
2. Step 2Make cookies: In medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside. In electric mixer fitted with paddle attachment, cream butter, sugars, and vanilla on medium 3 minutes, scraping down bowl as necessary. Beat in egg and food coloring. Gradually add flour mixture and mix until just incorporated, scraping bowl as necessary. Refrigerate until slightly firm, 15 to 20 minutes.
3. Step 3When balls are firm and dough is slightly firm but still pliable, form 1-tablespoon balls of red velvet dough. Press deep thumbprint into each dough ball and insert ball of filling; pinch dough around filling to fully enclose it and gently roll with hands to form even sphere. Place on parchment-lined baking sheet and refrigerate until firm, at least 10 minutes (or refrigerate in airtight container up to 1 week).
4. Step 4Heat oven to 350°F. Meanwhile, roll cookies: Roll balls in granulated sugar and place on parchment-lined baking sheets, spacing 2 inches apart. Bake, rotating positions of pans halfway through, until firm around edges,12 to 14 minutes. Slide parchment with cookies onto wire rack and let cool at least 15 minutes before serving. Cookies are best baked and eaten on the same day.