Ingredients
Equipment
Method
- In a medium bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth and creamy. Stir in the egg yolk and ½ teaspoon vanilla extract until well combined. Cover and refrigerate until ready to use. This will allow the filling to thicken slightly, making it easier to handle.8 ounces cream cheese, softened, 1/4 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Set aside. This ensures an even distribution of leavening agents and cocoa for consistent flavor and texture.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons unsweetened cocoa powder
- In a large bowl, using an electric mixer, beat the softened unsalted butter and 1 ½ cups granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step incorporates air into the dough, which contributes to the cookies' tender texture.3/4 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and buttermilk until the mixture is a uniform, vibrant red color. Scrape down the sides of the bowl as needed to ensure everything is incorporated.2 large eggs, at room temperature, 1 teaspoon vanilla extract, 1 1/2 teaspoons red food coloring (gel or liquid), 1 tablespoon buttermilk (or 1 tablespoon milk mixed with ½ teaspoon white vinegar, let sit for 5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2 hours. This chilling period is crucial as it allows the gluten to relax, making the dough easier to handle and preventing the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 ½ tablespoons of red velvet dough into your hands and flatten it slightly. Place about 1 teaspoon of the chilled cream cheese filling in the center. Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the dough into a ball.
- Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 15-18 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up sufficiently without breaking.
Notes
Store leftover cookies in an airtight container at room temperature for up to 2-3 days. For warmer kitchens, refrigerate for up to 5 days. For longer storage, freeze for up to 2-3 months.
