Red Velvet Cookies (Print Version)
# Ingredients:
01 -
Softened cream cheese (4 ounces).
02 -
1/4 cup granulated white sugar.
03 -
1/8 teaspoon of salt (used in filling).
04 -
1 egg yolk, room temperature, for filling.
05 -
2 teaspoons of sour cream.
06 -
1/4 teaspoon pure vanilla extract (for filling).
07 -
2 cups of all-purpose flour.
08 -
2 teaspoons unsweetened cocoa powder.
09 -
1/4 teaspoon salt (for the cookie dough).
10 -
1 cup softened butter.
11 -
1/2 cup light brown sugar, packed.
12 -
1 egg yolk, room temperature, for the cookie dough.
13 -
1 teaspoon vanilla extract (for cookie dough).
14 -
Red gel food coloring.
15 -
Red sanding sugar for coating.
# Instructions:
01 -
Mix softened cream cheese and sugar until smooth. Stir in salt, egg yolk, vanilla, and sour cream until fully blended. Let it chill in the fridge for 30 minutes.
02 -
Combine salt, cocoa powder, and flour in one bowl. In another, cream butter and brown sugar until fluffy. Stir in egg yolk and vanilla, followed by the dry ingredients and red food dye.
03 -
Shape dough into small balls, roll in red sugar, and press a dent in the center of each. Bake them at 300°F for 10 minutes.
04 -
Press the dents again and spoon the cream cheese mixture into the centers. Bake for another 10 to 12 minutes until the filling firms up.
05 -
Let cookies sit on the baking tray for 2 minutes, then transfer to a wire rack to cool completely.
# Notes:
01 -
You can make red sugar by mixing regular white sugar with red food dye.
02 -
The sour cream in the filling is optional.
03 -
Store at room temperature for up to 2-3 days or refrigerate for 5 days.