This was my favorite cookie that we made on our baking day. The color of the picture isn't accurate (the napkin was white!) Trust me, this is the color of red velvet cake. I just desperately need to invest in a lighting system so that I can take pictures that are a better representation of the finished product at all times of the day and night. Despite the poor picture, the decadent cream cheese filling takes this cookie over the top. It is similar to a chocolate crinkle cookie in flavor, which is one of my all-time favorite cookies. The cookie itself is firm on the outside and soft in the middle. I keep thinking of other cookies that this cream cheese would enhance, and I will be doing that shortly. Maybe Snickerdoodles?
Cream cheese filling:
8 oz. pkg. cream cheese, softened
2/3 c. (75 grams) powdered sugar
2 TB (15 grams) all-purpose flour
1/2 t. vanilla extract
1/8 t. table salt
Dough:
2 c. (240 grams) all-purpose flour
1/3 c. (28 grams) cocoa powder
1-1/2 t. baking powder
1/2 t. table salt
1-1/3 c. (266 grams) granulated sugar
8 TB (113 grams) unsalted butter, softened
2 large eggs at room temperature
1 t. vanilla extract
1 t. gel red food color
Assembly:
1/2 c (99 grams) granulated sugar
1/2 c. (57 grams) powdered sugar
To prepare the cream cheese filling combine the filling ingredients in the large bowl of a sand mixer fitted with the flat beater. Gradually increase the speed to medium-high, and mix until smooth, about 2 minutes. Scrape the bowl as needed to ensure all the ingredients are well incorporated. Use a rounded tablespoon cookie scoop to portion 16 mounds (about 17 gram each) of filling onto a baking sheet lined with parchment paper. Freeze the scooped mounds, uncovered, for a minimum of 2 hours or up to a week in advance. (Once the mounds are frozen they can be transferred to a ziplock bag or other airtight freezer container.)
To make the dough sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the flat beater beat together the granulated sugar and butter until fluffy, about 1 minute on medium speed. Add the eggs one at a time, beating to incorporate and scraping the bowl between additions. Add the vanilla and food color, beating to incorporate.
Add the dry ingredients and beat on low speed until no dry ingredients remain, scraping the bowl as needed, less than 1 minute. Refrigerate the dough, covered for at least 30 minutes or up to 1 day ahead.
To assemble and bake the cookies preheat the oven to 350 degrees with a rack in the center. Line a baking sheet with parchment. Add the remaining granulate sugar and powdered sugar in 2 separate small bowls.
Use a rounded jumbo cookie scoop to portion 16 mounds (about 47 grams each) of cookie dough onto 1 of the baking sheets. Remove half of the frozen filling mounds from the freezer. Working quickly, pick up one cookie dough portion and use your thumb to press a well in the center. Place a frozen mound of filling into the well and pinch the dough together around the filling to fully enclose. Roll the dough between your hands to form a ball. Repeat with 7 more portions of dough and filling. (If at any point the dough or filling becomes too soft to work with refrigerate the dough and freeze the filling for 20 minutes before resuming.)
Roll the filled dough balls in the granulated sugar followed by the powdered sugar to coat and transfer to the baking sheet. Bake the cookies 16-18 minutes or until they are cracked all over and dry around the edges. The tops will still be shiny and moist but should not stick to your finger if touched lightly. Allow the cookies to cool on the baking sheet until set, then transfer to a wire rack to cool completely.
While the first batch bakes, fill and coat the remaining cookies. Bake the second batch, cool as described above and store the cookies in an airtight container at room temperature for up to 2 days. Mine were left for several days and still were great.
Tip: The best way to make these cookies ahead is to freeze portions of the dough, thaw them overnight in the fridge, and then assemble them with still-frozen mounds. Roll them in sugar just before baking. (Freezing the fully assembled cookies causes the filling to leak out during baking.
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