Description
Delicious red velvet cookies filled with creamy frosting, perfect for any occasion.
Ingredients
Scale
- 300 g all-purpose flour
- 14 g unsweetened natural cocoa powder
- 1 tsp baking soda
- 0 tsp salt
- 226 g unsalted butter, softened
- 300 g granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 120 ml buttermilk
- 30–60 ml red gel food coloring
- 226 g full-fat cream cheese, softened
- 113 g unsalted butter, softened
- 360–480 g powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
- Additional powdered sugar (optional, for dusting)
- Melted white chocolate (optional, for drizzling)
Instructions
- Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. Set aside.
- In a stand mixer, cream softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
- Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the sides of the bowl.
- Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red hue.
- Add the dry mixture in three additions, alternating with two additions of buttermilk. Mix on low speed only until flour streaks disappear to avoid overmixing.
- Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
- In a clean stand mixer bowl, beat softened cream cheese and unsalted butter on medium speed for 2-3 minutes until smooth and creamy. Scrape down the sides of the bowl frequently.
- Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Increase speed to medium-high and beat for another 2-3 minutes until light and fluffy.
- Stir in the vanilla extract and a pinch of salt until blended.
- Transfer the cream cheese filling to a piping bag fitted with a small round tip (or a Ziploc bag with a snipped corner). Refrigerate for 15-20 minutes if needed to firm up.
- Remove chilled dough. Using a 1 tablespoon cookie scoop or by hand, form uniform balls. Place them on prepared baking sheets, 2 inches apart.
- Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
- Carefully pipe or spoon a generous dollop of the prepared cream cheese filling into the center of each indentation.
- Bake for approximately 10-12 minutes at 375°F (190°C), until the edges are set and the cream cheese filling appears set and slightly puffed.
- Remove from oven and allow cookies to cool on the baking sheets for about 5-7 minutes.
- Transfer cookies gently to a wire rack to cool completely. This is critical for the cream cheese filling to fully set.
- Once cooled, dust lightly with additional powdered sugar or drizzle with melted white chocolate for an elegant finish.
Notes
- For brighter cookies, add more red gel food coloring.
- Make sure to refrigerate the dough for better texture.
- These cookies are best served fresh but can be stored in an airtight container for a few days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg