Description
Delicious red velvet cookies filled with cream cheese and coated in powdered sugar.
Ingredients
Scale
- 1 cup Unsalted Butter (Softened)
- 1 cup Powdered Sugar (Reserve some for dusting)
- 1 teaspoon Vanilla Extract (Pure for best flavor)
- 1 tablespoon Red Food Gel Coloring (For vibrant hue)
- 2 cups All-Purpose Flour (Avoid adding too much)
- 2 tablespoons Unsweetened Cocoa Powder (Essential for red velvet profile)
- 1/4 teaspoon Salt (Enhances flavor balance)
- 1/2 cup Finely Chopped Pecans (Optional)
- 8 ounces Cream Cheese (Softened)
- 1/2 cup Additional Powdered Sugar (For filling)
Instructions
- In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop the filling into small balls and freeze for 30 minutes.
- In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Add vanilla extract and red food gel coloring, mixing until smooth.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add to the butter mixture until just combined. Fold in pecans if desired.
- Chill dough in plastic wrap for 15-30 minutes if too soft.
- Preheat oven to 350°F (175°C). Shape tablespoons of dough around frozen cream cheese balls and roll into balls.
- Bake for 12-14 minutes, until tops are dry. Cool on the baking sheet.
- Once cooled, roll cookies in powdered sugar until fully coated.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Chill dough if it becomes too soft to handle.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg