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19 January, 2018

Cream Cheese Stuffed Red Velvet Cookies

Posted in : All, Desserts on by : hdcook

The third week of January in 2018, is it just me or the days, months & years are going by so fast now, its weird how when your older they just seem like it, and the much needed break has recharge me with new ideas and its great like these red velvet cookies stuffed with cream cheese, almost cheesecake like ALMOST it takes a bit of  work but it is certainly worth it, I made this concoction when my hubby ask me to make cookies for him for his goodie day at work and they were just a hit I guess, LOL, every one loved then and why shouldn’t they? anyways, the only thing I would suggest its to have a block of cream cheese at room temperature, really really soft so when you add the powdered sugar and vanilla and mixed it all up it will be smooth, you will need to freeze about 50 1/2 Teaspoon dallops of cream cheese in a line baking sheet or plate, the only hard part, then the rest is easy. Trust me make these cookies at home and I guarantee your family or friends are going to be asking you to make them more often.

Cream Cheese Stuffed Red Velvet Cookies

Yield: 2-3 dozen depending on size

you might have some cream cheese filling left over.

Ingredients

  • Cream Cheese Filling:
  • 8 Oz Cream Cheese, room temperature
  • 1/2 Teaspoon vanilla extract
  • 1/2 Teaspoon Powdered Sugar
  • Red Velvet Cookies:
  • 12 Tablespoons unsalted butter, room temperature
  • 3 Cups all purpose flour(Bleached or unbleached)
  • 1/4 Cup unsweetened cocoa powder
  • 1 1/3 Cup granulated sugar
  • 2 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon espresso powder
  • 3/4 Teaspoon kosher Salt
  • 1 1/2 Teaspoon vanilla extract
  • 3 Eggs, room temperature
  • 1 Tablespoon milk
  • 2 Teaspoon lemon juice
  • 5 Teaspoon red food color
  • 1/2 Granulated sugar for rolling

Instructions

  1. Cream Cheese Filling:
  2. Place a small baking sheet or plate with parchment paper, set aside. combine cream cheese, vanilla extract and powdered sugar till smooth, using a 1/2 Teaspoon, dallop heaping amounts on to your prepared baking sheet or plate up to 50 pieces and place in the freezer to firm up, 30 minutes or overnight.
  3. Red Velvet Cookies:
  4. Sift together, flour, cocoa powder, baking powder, baking soda, espresso powder and salt on bowl and set aside.
  5. in stand mixer, beat butter and sugar till light and fluffy (2 minutes) add eggs one a time making sure each egg is incorporated, scrape sides of the bowl as needed, in a small bowl add lemon juice, milk,red food coloring and vanilla extract. Add into the egg batter and stir to combined, add the dry ingredients in a low speed until just combined. refrigerate for 30 minutes to overnight.
  6. Preheat oven to 350 degrees, line 2 baking sheets with parchment paper. Using a tablespoon scoop out 2 even scoops and place 1 piece of cream cheese in between, roll the dough in sugar and place in the pan a few inches apart and bake for 8-11 minutes. Place baking sheet on a cooling rack and let cookies cool on pan for 5 minutes before transferring cooking on to cooling rack. Enjoy.
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