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Checkout my video collection of cookies and other treats that are great for holiday gift giving or for everyday baking. All the recipes can be found in my website. Enjoy!
This is the perfect time for this cookies to take center stage. We are not talking about regular cookie, because today I’m sharing with you Red Velvet Cookies! Yes, I was so excited when I saw Sally’s Baking Addiction posts about this cookie. What can I say, its gorgeous! The bright red color, the shimmering sugar and the cream cheese filling inside got to me the moment I saw it. Who wouldn’t be attracted with this beautiful cookie? It’s just so tempting no matter what angle I look at it. I’m actually eating one now while I was writing this blog. That’s always the best part of food blogging, the taste test and more taste test part.
Red Velvet is more like a special cake for me, I only make it for especial occasion like my Small Batch Ultimate Red Velvet Cheesecake Cake which I made for Canada Day 150th Anniversary. This cookie is very fitting for the holiday season, but can be made all year round. I often prefer making an all season cookies rather than occasion specific, although from time to time I don’t mind making one or two.
This cookie can be made ahead of time, and baked the day you want to serve it. I actually made this in two stages since I don’t have the other ingredients on hand. I made the cream cheese frosting first and left it in the freezer until (rolled and shape) my cookie dough is ready to be filled. I made the cookie dough the following day when I got all my ingredients. You can make everything one time, but just to save time, you can make it part by part too.
It taste as good as it looks
My favorite part, what should you expect from this cookie? I would say, expect to taste the simple pleasure of life rolled into one red soft and moist cookie. The outer shell of the cookie has a nice slight crunch from the sugar-coating, the texture of the cookie is soft like a melt in your mouth kind of cookie, and the center, the center is filled with smooth sweet and tangy cream cheese frosting, because red velvet cookie not the same without it, right?
All I can say is that every single minute spent in making this cookie is worth it. You will definitely love it, your friends will love it, your family will love it, your guest will fall in love with it. Remember, this cookie is not only for the holidays, you can also make this everyday. I’ll go for everyday, I cannot have enough of this cookie anyway. Let me show you how I made it. Let’s get started!
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 cup (200g) granulated sugar, divided
- 1 large egg, at room temperature
- 1 Tablespoon (15ml) milk*
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (185g) all-purpose flour
- 1/3 cup (26g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
Cream Cheese Filling:
- 4 ounces (112g) full-fat block cream cheese, room temperature
- 1 1/2 cups (105g) confectioners sugar
- 1 Tbsp flour
- 1/4 tsp Pure vanilla extract
Let’s make the cookie dough
- Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high-speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- On low-speed, slowly mix the dry ingredients into the wet ingredients until combined. Finally, beat in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days.
Let’s make the cream cheese frosting
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.
- Remove cream cheese spoonfuls from the freezer. Roll each into a ball. I left mine overnight in the freezer so it was very easy to handle and not sticky. Place in the freezer until ready to use.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Note: There will be more than enough frosting just for the cookie, If you don’t have anything else to use it for, just make half of the recipe and divide the ingredients measurement by half.
Let’s assemble the cookie
- Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll. Roll cookie dough, 1 small ice cream scoop each, into balls.
- Divide each cookie ball into two. Using your thumb, make an indent into the center of the cookie dough ball. Remove cream cheese balls from the refrigerator. Place one inside the indentation. Cover the cream cheese ball with another cookie dough ball and mold the two dough balls around the cream cheese, making sure it is completely covered and snug inside. Repeat with remaining cookie dough and cream cheese.
- Roll each stuffed cookie dough ball in remaining granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until edges appear set. Centers will look soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
Makes 20 pieces (about 34 grams each or 1 small ice cream scoop)
Make ahead tip:
You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. You can also make the cream cheese filling in step 4 and freeze for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls with cream cheese inside (that you assembled in step 7) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in remaining 1/2 cup granulated sugar. Bake as directed.
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Recipe adapted from: Sally’s Baking Addiction