Red Velvet Stuffed Cookies – A Must Try!

whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.

In a separate large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the egg, vanilla extract, and red gel food coloring until well combined.

Gradually add the dry ingredient mixture to the wet ingredients until combined. Be careful not to overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour or until it is firm enough to handle.

While the dough is chilling, prepare the cream cheese filling. In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Once the dough has chilled, take about 1 tablespoon of dough and flatten it in the palm of your hand. Place a small teaspoon-sized amount of cream cheese filling in the center of the dough.

Fold the edges of the dough up and around the cream cheese filling, sealing it completely. Roll it into a ball shape, ensuring the filling is completely covered. Repeat with the remaining dough and filling.

Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are set and the cookies are slightly firm to the touch.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled, you can enjoy them as they are, or you can dust them with powdered sugar or drizzle them with melted white chocolate for added decoration.