Red Velvet Cookies (Printable Version)
# What You’ll Need:
01 -
2 teaspoons white vinegar.
02 -
1-2 teaspoons red food coloring.
03 -
1 teaspoon vanilla extract.
04 -
1 egg yolk.
05 -
1 large egg.
06 -
1/2 cup granulated sugar.
07 -
1 cup light brown sugar, packed.
08 -
3/4 cup unsalted butter, melted.
09 -
1/2 teaspoon salt.
10 -
1/4 teaspoon baking powder.
11 -
1/2 teaspoon baking soda.
12 -
2 teaspoons cornstarch.
13 -
2 tablespoons unsweetened cocoa powder.
14 -
2⅓ cups all-purpose flour.
15 -
3 ounces cream cheese, cut up and still cold.
16 -
1/8 teaspoon vanilla extract.
17 -
Pinch of salt.
18 -
1 cup powdered sugar.
19 -
1/4 cup unsalted butter, let it sit until soft.
# Steps To Make It:
01 -
Let them hang out on the sheet for 15 minutes and cool off.
02 -
Pop them in a 350°F oven for about 10 to 11 minutes.
03 -
Let those dough balls relax in the fridge for a couple of hours or so.
04 -
Tuck a frozen filling chunk in each dough ball dent. Cover the cream center with the dough.
05 -
Shape 16 balls with the dough and poke a little well in the middle of each.
06 -
Blend your dry stuff into the wet. If things are sticky, chill it.
07 -
Mix melted butter with both sugars, then stir in the eggs, pour in vanilla, food dye, and vinegar.
08 -
Toss your dry items in a bowl and whisk them together.
09 -
Let those cream cheese bits harden in the freezer for over 2 hours.
10 -
Use a spoon or scoop for tablespoon-sized mounds of filling.
11 -
Drop in cream cheese cubes a bit at a time and beat until it looks smooth.
12 -
Whip up the butter and powdered sugar until you get a light, fluffy mix.
# Extra Notes:
01 -
You'll bite into a chewy red velvet cookie holding a sweet cream cheese pocket inside.
02 -
Just a heads-up: Freezing that filling and chilling your dough makes a big difference.
03 -
Feel free to jazz them up with a drizzle of melted white chocolate.