Welcome back and apologies for the mini hiatus. I have spent the last couple of weeks working on my goals for this blog. Two main goals are (a) Honing my craft (full review of my baking course experience will be on the blog soon); (b) Develop new recipes
As it is February – month of ♥♥♥😉, this recipe provided an opportunity to work on my second goal, whilst capturing the Valentine spirit.
This recipe is an infusion of two classic desserts. I amended my red velvet cake recipe (Click Here) by transforming it into a cookie dough recipe i.e. removing the vinegar, sunflower oil, swapping egg quantities and changing the flour.
Here are a few things
- The cookie dough must chill for at least 1hr or over night. After mixing, the cookie dough is very stick, so stuffing the cream cheese into individual cookies becomes difficult and very messy. Also, you will end up with thin and crumbly cookies.
- It is better to use buttermilk rather than milk (helps to activate the baking soda)
- Cream cheese frosting needs at least 4 hours to chill (It is better to prepare the frosting a day before making the cookies).
- If the frosting starts getting softer, put it into the fridge for a few minutes to firm up
Cream Cheese Stuffed Red Velvet Cookies
Soft-baked, gooey red velvet cookies
- 160g. Plain flour
- 65g. Caster sugar
- 65g. Brown Sugar
- 100g. Unsalted butter (room temperature)
- ½tsp. Baking soda
- ¾tsp. Baking powder
- ½tsp. Salt
- 1tbsp. Unsweetened cocoa powder
- 1 Egg
- 1 tsp. Vanilla extract
- Red gel food coloring
- 1tbsp. Buttermilk (room temperature)
Cream Cheese Frosting
- 100g. full-fat cream cheese (room temperature)
- 200g. Icing sugar
- 1tsp. Vanilla extract
Let’s get started:-
Cream cheese frosting
- Using a mixer, beat cream cheese together on medium speed (for 1 min)
- Gradually add the icing sugar (scraping down the sides of the bowl to avoid waste)
- Make individual discs (using a piping bag), freeze for 2 hours/over night
- Add flour, cocoa powder, baking soda, salt and baking powder into a big bowl. Use a whisk to mix and set aside.
- In another bowl, cream the butter and sugar until it is smooth (using a hand or electric mixer).
- Gradually add the eggs until everything is fully incorporated (make sure you are scraping down the sides of the bowl to avoid waste)
- Add vanilla extract, buttermilk and gel food colouring (note: this should be added one after the other)
- Gradually incorporate the flour mixture (you’ll probably need to do this 2 or 3 times to avoid waste)
- Place the cookie dough in the fridge for 1 hour
- Use an ice-cream scoop to create individual dough
- Flatten the centre of the dough lightly, insert the cream cheese disc and roll everything together.
- Place cookies into a prepared oven and bake at 180ºC for 8 mins
- Allow it to cool for 5 mins before transferring to a cooling rack transfer unto a mins
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Tips for beginners –
It is easier to make these cookies in form of a sandwich
To achieve this, you’ll need to double the amount of cookies you make (you’ll need to make 32 to acheive 16 cookies)
Let me comments below, if you’ll be trying this recipe. I’d love to know how you found this recipe.