Much like red velvet cake, these cookies are vanilla based with a hint of chocolate, just enough for you to notice that it's there. We stuff each dough ball with a cream cheese frosting centre and roll it in red coarse sanding sugar to amp up the colour and to give them the sparkle that they deserve. These cookies are great warm, but once chilled, the cream cheese centre becomes cheesecake-like, so you get two desserts in one.
Makes 12cookies
Ingredients
Cream Cheese Filling
227g(8 oz) cream cheese , room temperature
60g(1/2 cup) icing sugar
1 tspvanilla extract
1/4tspsalt
Red Velvet Cookie Dough
240g(2 cups) all-purpose flour
21g(1/4 cup) cocoa powder
1/2tspbaking powder
1/4tsp baking soda
1/2tsp salt
250g(1 1/4 cup) granulated sugar
227g(1 cup) unsalted butter, room temperature
1large egg, room temperature
2tspvanilla extract
1/2 - 1tspred food colouring, depending on brand of food colouring
3/4cupred coarse sanding sugar, for rolling
Instructions
Cream Cheese Filling
In the bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, icing sugar, vanilla, and salt on low speed. Gradually increasing the speed to medium, mix until filling is smooth, about 1 minute.
Portion cream cheese mixture into 12 equal portions and place on a baking sheet. Each portion will be roughly a heaping tablespoon. Transfer baking sheet to freezer to chill while you make the cookie dough.
Red Velvet Cookie Dough
Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together flour, coca powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat together sugar and butter on medium speed until smooth, about 1 minute.
Add egg, vanilla, and red food colouring. Mix until combined.
Add the dry ingredients and mix on low speed until no dry streaks remain, about 1 minute.
Using an ice cream scoop, divide the dough into 12 equal portions. Roll each portion between the palms of your hands until it is round. Repeat.
Remove cream cheese filling from freezer.
Using your knuckle or a teaspoon, create an indent at the centre of each cookie dough ball. Place a portion of chilled cream cheese filling and pinch the dough to seal the filling.
Roll each dough ball in red coarse sanding sugar.
Place dough ball on baking sheet, leaving at least 2 inches between each dough ball.
Bake until the edges of the cookies are set, about 11 - 13 minutes. When the cookies are ready to come out of the oven, give the baking sheet a tap on the oven rack to create ripples around the cookie.
Allow cookies to cool on baking sheet for 10 minutes. Transfer them to a cooling rack to cool complete.