Red Velvet Cookies with Cheese Filling

Votes: 8

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 12 cookies

The classic red velvet cake has been transformed into cookies with a baked-in cream cheese filling. Before baking, roll the cookies in powdered sugar, which will create delicious red cracks as they bake, giving them a stunning holiday look. Treat your family and friends to these cookies this holiday season. They're more versatile, convenient, and easy to make than cake, and they taste just as amazing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cheese filling

1 package (220 g) of cream cheese, room temperature
1/3 cup granulated sugar
2 tbsp sour cream
1 tsp vanilla extract

Cookie

1 and 2/3 cups premium flour
1/4 cup cocoa powder
1 teaspoon baking powder
0.5 tsp coarse salt
1/4 teaspoon of baking soda
1 and 1/4 cups granulated sugar
55 g unsalted butter, melted
1 tbsp. sour milk or kefir
1 teaspoon red food coloring
1 tsp vanilla extract
2 large eggs
Powdered sugar, for dusting

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Prepare the filling:

Line a baking sheet with parchment paper. In a large bowl, beat the cream cheese, granulated sugar, sour cream, and vanilla extract with a mixer on medium speed until smooth. Drop 1 tablespoon of filling onto the parchment, making 12 mounds.
Place in the freezer for about 2 hours to allow the filling to set.

Make cookies:

In a medium bowl, sift together the flour, cocoa powder, baking powder, salt, and baking soda. In another bowl, combine the granulated sugar, butter, sour milk, food coloring, vanilla extract, and eggs. Stir the two mixtures with a silicone spatula until smooth.
Cover the bowl with plastic wrap and refrigerate for about 30 minutes (the dough will still be soft).
Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
Generously dust your hands with powdered sugar and scoop 1 heaping tablespoon of cookie dough into your palm. Place one of the frozen pieces of cream cheese filling in the center of the dough and top with another tablespoon of dough. Fold the dough over the filling to hide it, then roll it in powdered sugar to coat completely.
Repeat with the remaining dough and cream cheese, dusting your hands with powdered sugar as needed.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Place cookies on prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake until the cookies are set around the edges and can be easily lifted with a spatula, 10-12 minutes.
Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack and cool completely.