Velvet Cream Cookies (Print Version)
# Ingredients:
01 -
Softened cream cheese (4 oz).
02 -
Granulated sugar (1/4 cup).
03 -
Pinch of salt for filling (1/8 tsp).
04 -
One egg yolk at room temperature (for filling).
05 -
Two teaspoons of sour cream.
06 -
Vanilla extract for filling (1/4 tsp).
07 -
Two cups of plain flour.
08 -
Two teaspoons of cocoa powder.
09 -
A dash of salt for cookie mix (1/4 tsp).
10 -
One cup of room-temp butter.
11 -
Half cup of packed brown sugar.
12 -
One egg yolk at room temp (for cookie dough).
13 -
Vanilla extract for cookie dough (1 tsp).
14 -
Red food coloring gel.
15 -
Red sugar for rolling.
# Instructions:
01 -
Whip cream cheese and sugar until smooth. Stir in a bit of salt, vanilla, egg yolk, and sour cream. Chill the mixture in the fridge for half an hour.
02 -
Combine flour, cocoa, and salt. In another bowl, beat together butter and sugar. Mix in egg yolk and vanilla, then gradually add the dry mix. Add red coloring at the end.
03 -
Roll dough into small balls, coat them in red sanding sugar, and make an indent in the middle. Bake at 300°F for about 10 minutes.
04 -
Repress cookie centers, spoon cream cheese filling in, and bake another 10-12 minutes. Filling should firm up.
05 -
Allow cookies to sit on the pan for two minutes, then move to a wire rack to cool completely.
# Notes:
01 -
You can mix red sugar at home using food dye and standard sugar.
02 -
Sour cream in filling is optional.
03 -
Store at room temp for up to 3 days or in the fridge for 5.