inthekitchen
Red Velvet Stuffed Cookies
A heavenly cream cheese filling is the perfect match for this soft chewy cookie. Take care to ensure filling is completely sealed in the dough.
INGREDIENTS Cream Cheese Filling 1 cup full-fat plain cream cheese, softened 1 / 4 cup icing sugar 1 tsp pure vanilla extract
Red Velvet Cookies 1 cup granulated sugar 1 / 2 cup unsalted butter, room temperature 1 egg 1 / 4 cup buttermilk 1 Tbsp red liquid food colouring 1 tsp pure vanilla extract 1 tsp apple cider vinegar 2 1 / 4 cups all-purpose flour 2 Tbsp cocoa powder 2 Tbsp cornstarch 1 / 2 tsp baking soda 1 / 4 tsp salt
METHOD Cream Cheese Filling 1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese, icing sugar, and vanilla on high speed for 2 minutes, scraping down the bowl every 30 seconds, until creamy and smooth. 2. Place in the fridge until you’ re ready to use it.
Red Velvet Cookies 1. Preheat the oven to 350 ° F. Line 2 baking sheets with parchment paper. Set a piece of parchment paper cut to the size of the baking sheet on a clean counter. 2. In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium-high speed for 4 minutes, or until the mixture is light and fluffy. Reduce the speed to low. Add the egg. Mix until fully incorporated. Scrape the bottom of the bowl and mix on medium speed for an additional 30 seconds. Add the buttermilk, food colouring, vanilla, and apple cider vinegar. Mix on medium speed for 30 seconds. Add the flour, cocoa powder, cornstarch, baking soda, and salt. Mix on low speed until just combined. 3. Using a medium scoop, scoop the cookie dough onto the parchment paper on the counter. Arrange half of the dough balls 1 to 2 inches apart on the prepared baking sheets. Using your palm, press the cookies until they are 2 3 / 4 inches in diameter. Scoop 1 tablespoon of cream cheese filling on the middle of each pressed cookie. 4. On the parchment paper with the remaining cookie dough, flatten a ball to 2 3 / 4 inches in diameter. Place it on top of a filled cookie. Press the edges to seal in the filling. Gently press again with your palm to create an even top. Repeat with the remaining dough balls, covering the remaining cookies. 5. Bake for 6 to 8 minutes, or until the edges of the cookies begin to brown. Let cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. 6. Store in an airtight container at room temperature for up to 4 days.
Yield 12 cookies ciao! / apr / may / two thousand twenty-five 11