Red Velvet Cheesecake Cookies

These cookies are a taste of pure bliss, where rich red velvet and heavenly cheesecake unite to create an irresistible treat. Elevate your cookie jar with love at first bite!

You can find the video here: https://www.pinterest.com/pin/878342733557704922/

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Prep time: 45 min Servings: 14

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Ingredients :

8 tablespoons cream cheese, softened (4 oz) (regular or vegan)

3 tablespoons powdered sugar (icing sugar/confectioners sugar)

½ cup butter, softened (regular or vegan)

¾ cup light brown sugar

¼ cup granulated sugar

1 egg

1½ teaspoon vanilla extract

1-2 teaspoons liquid red food coloring

¾ teaspoon salt

½ teaspoon baking soda

1½ cup all-purpose flour

2 tablespoon unsweetened cocoa powder

½ cup granulated sugar (for rolling)

𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 :

Step 1 - Line a baking sheet or plate with parchment paper.

Step 2 - In a small bowl, use a whisk or mixer to mix the cream cheese with the icing sugar until smooth and combined.

Step 3 - Place 14 heaping teaspoons of cream cheese on the baking sheet or plate.

Step 4 - Slightly flatten each ball of cream cheese.

Step 5 - Freeze for at least one hour, or until frozen almost completely solid.

Step 6 - When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside.

Step 7 - In the bowl of a standing mixer with the paddle attachment or a handheld mixer, mix butter and sugars until light in color and fluffy (1-2 minutes).

Step 8 - Add in the egg, food coloring and vanilla extract, and beat until just combined.

Step 9 - Different brands of food coloring will be darker than others, so start with just 1 teaspoon and add more as needed.

Step 10 - Mix in the dry ingredients (flour, cocoa powder, salt, and baking soda) until a dough forms.

Step 11 - Preheat the oven to 350°F. Roll the dough into 2 tablespoon-sized balls of dough and place on the baking sheets, allowing lots of room between each ball of dough.

Step 12 - Remove the cream cheese balls from the freezer and gently press one into the centre of each cookie (you can also use the back of a teaspoon to make an indent).

Step 13 - Cover the cream cheese ball with the dough, wrapping it around the cream cheese to cover it completely

Step 14 - Roll each ball of dough in granulated sugar until they are coated completely.

Step 15 - Once you've finished assembling one baking sheet of cookies, place them in the fridge while the oven finishes preheating, then repeat the steps with the second batch of cookies.

Step 16 - Bake the cookies one sheet at a time for 9-12 minutes.

Step 17 - Remove them from the oven when the edges look set.

Step 18 - Leave the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

𝑩𝒐𝒏 𝒂𝒑𝒑𝒆𝒕𝒊𝒕! 😊🤍