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Ultimate Red Velvet Cream Cheese Cookie｜Not too sweet

J’adore

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Ultimate Red Velvet Cream Cheese Cookie｜Not too sweet

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Today I made Red Velvet Cream Cheese Cookies. It’s so easy to make and tasty. Even beginners can make it pretty and delicious. The texture of the cookies is crispy outside and moist inside on the day it’s baked. When stored at room temperature, moisture from the cream cheese side gradually moves toward the cookies as time passes. After about two days at room temperature, the texture becomes almost between cake and cookies. This was also great for me because it reminds me of a bite of red velvet cake.

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Recipe

PRE TIME: 15 min

COOKING TIME: 10 min

TOTAL TIME: 25 min

4 SERVING

Ingredients:

Cream cheese filling
6.3 oz. Cream cheese
1 oz. Powdered sugar
Red velvet cookies
3.9 oz. Unsalted butter
2.9 oz. Granulated sugar
1.7 oz. Eggs Whole
0.4 tsp. Vanilla extract
5.6 oz. All-purpose Flour
0.9 oz. Cocoa powder
1/4 tsp. Baking soda
A pinch of salt
Red food coloring (6 drops of Chefmaster's red gel color)

Directions:

1

Cream cheese filling: Mix room temperature cream cheese with sugar powder.

2

Divide into balls of 20g each and freeze. (If you don't have a scoop, harden it in the refrigerator first and then shape it.)

3

Red velvet cookies: Add sugar and salt to soft butter at room temperature and whisk until it turns bright and the volume is increased.

4

Whisk the butter mixture while adding the room temperature egg and vanilla extract gradually several times.

5

Add an appropriate amount of red food coloring.

6

Sift the flour, cocoa powder, and baking soda and fold with a spatula until no powder is visible.

7

Divide the dough 45g~50g each into a round and flat shape, place frozen cream cheese in the middle and wrap it.

8

Bake for 10 minutes at 338 °F/ 170 °C in a preheated oven. (Unox convection oven)

9

Enjoy!