Cream Cheese Stuffed Cookies (Print Format)
Two soft and chewy red velvet cookies hug a thick, creamy cream cheese center. Share these at birthday parties or just when you want something sweet and fun.
# Ingredients:
01 -
1½ cups of all-purpose flour.
02 -
1/2 teaspoon of baking soda.
03 -
2 tablespoons of unsweetened cocoa powder.
04 -
1 cup of granulated sugar.
05 -
1/2 teaspoon of salt.
06 -
1/2 cup butter (unsalted, softened).
07 -
1 egg.
08 -
2 tablespoons of buttermilk.
09 -
1/2 teaspoon of vanilla essence.
10 -
2 tablespoons of red food dye.
11 -
8 oz of cream cheese.
12 -
1 cup of powdered sugar.
13 -
1/4 cup of softened butter.
14 -
1/2 teaspoon vanilla extract.
# Steps:
01 -
Turn your oven on at 350°F and line a pan with parchment.
02 -
Mix softened butter and sugar together until it’s smooth.
03 -
Add the egg, buttermilk, and vanilla extract, then stir until combined.
04 -
Mix in the red food dye until the color’s even.
05 -
In a separate bowl, toss together the flour, salt, baking soda, and cocoa powder.
06 -
Gradually mix the dry ingredients into the bowl with the wet ones. Don’t over-mix.
07 -
Scoop small portions of dough with a mini scoop and keep them 2 inches apart on the tray.
08 -
Roll the scooped dough into smooth balls if you want them to look neat.
09 -
Bake for about 7-8 minutes. Don’t overdo it.
10 -
Leave cookies on the pan for a couple of minutes to cool a bit. Then move to a rack.
11 -
Blend the vanilla, softened butter, powdered sugar, and cream cheese together into a smooth filling.
12 -
Spoon the filling into a piping bag to make spreading easy.
13 -
Once the cookies are fully cool, pipe filling onto one cookie and press another cookie on top.
14 -
Put them in the fridge for about 3 hours to let the filling firm up. Keep chilled to store.
# Tips:
01 -
Roll the dough into smooth balls to make the cookies look neat.
02 -
Let the cookies cool entirely before adding the filling, or the cream cheese may melt.