Red Velvet Cream Cheese Cookies

Course: Dessert

Cuisine: North American, Valentines

Prep Time: 20

Cook Time: 13

Total Time: 33

Servings: cookies

Calories: 105kcal

Author: Lord Byron's Kitchen

Soft and moist, chocolatey and sweet, the flavour of these Red Velvet Cream Cheese Cookies are well balanced with the slightly sour cream cheese filling. Deliciously simple, yet beautifully impressive, these would make a thoughtful and lovely treat for Valentine's Day!

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Ingredients

For the Cookies:

1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking powder
6 tablespoons salted butter, softened
4 tablespoons vegetable shortening
2/3 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
6-7 drops red food colouring
1/4 cup sanding sugar (for rolling the balls into)

For the Cream Cheese Filling:

4 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon sour cream
1 teaspoon vanilla extract
1 large egg yolk
1 teaspoon cornstarch

Instructions

Preheat your oven to 350 degrees F and prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Measure all of the cream cheese filling ingredients into a mixing bowl and beat well to combine. Set aside.
In a separate mixing bowl, beat together the butter, vegetable shortening, and the sugar until well combined – about 2 minutes.
Add the egg and the vanilla extract along with the red food colouring. Beat into the butter and sugar mixture until completely incorporated.
Add the flour, cocoa, and baking powder. Beat until just combined.
Portion out two teaspoons of cookie dough and roll it into a balls. Roll the balls into the sanding sugar.
Place the balls onto the prepared baking sheet, leaving 2 inches of space between each one.
Using your index finger, push a hole into the center of each cookie but don't go all the way through. Push your finger just half way deep into each ball to form a well.
Fill each well with the cream cheese mixture.
Bake for 13 minutes.
Remove the cookies from oven and allow them to cool for 3-5 minutes before transferring them to a wire cooling rack to finish cooling.

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