Red Velvet Cream Cheese Cookies, Crisp, Rosy, and Irresistibly Cute

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• 250 grams medium-protein all-purpose flour
• 15 grams unsweetened cocoa powder
• 150 grams unsalted butter, room temperature
• 100 grams powdered sugar
• 1 egg
• 1 tsp red food coloring (red velvet)
• 1/2 tsp vanilla powder
• 1/2 tsp baking powder
• 1/4 tsp fine salt
• 100 grams cream cheese, room temperature
• 30 grams powdered sugar for the cream cheese filling
• 50 grams white chocolate chips (optional, for topping)

👩‍🍳 Instructions

1. 1 Make the cream cheese filling: mix the cream cheese with 30 grams of powdered sugar, stirring until smooth and well combined. Shape into small balls about 1/2 tsp each, place on a baking sheet lined with parchment paper, and freeze for 30 minutes.
2. 2 Sift the flour, cocoa powder, baking powder, and salt together in one bowl, then set aside.
3. 3 Beat the butter and powdered sugar with a mixer on medium speed for 2-3 minutes until pale and creamy; there's no need to beat it to maximum fluffiness.
4. 4 Add the egg, vanilla, and red food coloring, then beat again on low speed until fully combined and the red color is evenly distributed.
5. 5 Gradually add the flour mixture into the butter mixture, folding with a spatula until the dough comes together and can be shaped by hand. Avoid overmixing so the cookies don't turn out tough.
6. 6 Take about 20 grams of dough, flatten it in your palm, place one frozen cream cheese ball in the center, then reshape into a ball so the filling is fully sealed inside.
7. 7 Preheat the oven to 170°C (340°F) for 10 minutes. Arrange the dough balls on a baking sheet lined with parchment paper, spacing them 4 cm (about 1.5 inches) apart since they will spread slightly.
8. 8 Bake on the middle rack for 12-14 minutes until the edges look set but the center is still a bit soft. Don't wait until they look fully firm, as they will harden more as they cool.
9. 9 Remove from the oven and sprinkle a few white chocolate chips on top while still hot, if desired. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.
10. 10 Let the cookies cool completely at room temperature before storing them in an airtight container to keep the outside nice and crisp.

💡 Tips

📊 Nutrition Facts / serving

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