Red Velvet Cream Cheese Cookies

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Red Velvet Cream Cheese Cookies
Red Velvet Cream Cheese Cookies
Everyone seems to love anything labelled Red Velvet these days. Our own Red Velvet Cake recipe has been incredibly popular here on Rock Recipes. With cream cheese frosting being the perfect accompaniment to the popular cake, I decided it would also be delicious to sandwich together some red velvet cookies.

As you can see from the photo, I experimented with the final look of the cookies and whether you choose the powdered sugar crackle look, the added holiday sparkle of rolling in white sugar  or just leave them plain, they look and taste delicious either way. Combining all three versions on a serving plate would also look fantastic during the Christmas season too.

Red Velvet Cream Cheese Cookies

Recipe by Barry C. Parsons
Red Velvet Cream Cheese Cookies - delicious, soft, red velvet cookies sandwiched together with smooth, luscious cream cheese frosting. A favorite cake in cookie form.

Prep time: About 1 hour 15 minutes including tome to chill the cookie dough
Cook time: 13 - 15 minutes
Total time: About 1 1/2 hours plus cooling time for the cookies.
Yield: About 1 dozen sandwiched cookies.

  • 1 2/3 cups flour
  • 1/3 cup cocoa 
  • 1 tsp baking powder
  • 1/4 tsp baking soda 
  • 1/2 tsp salt
  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 tbsp buttermilk
  • 1 tbsp liquid red food color or 1 tsp red color paste (add more or less if you like)
  • 3/4 cup white sugar or powdered sugar (for rolling, optional)
  • 1/2 cup (4 oz) cream cheese
  • 1 tsp vanilla extract
  • 2 1/2 cups icing sugar (powdered sugar)
  1. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  2. Cream together the butter and sugar very well.
  3. Beat in the vanilla.
  4. Beat in the eggs, one at a time, then beat in the buttermilk and food coloring.
  5. Fold in the dry ingredients until a soft dough forms. Don't overwork the dough.
  6. Cover the dough and refrigerate for about an hour or more. It should be quite cold.
  7. Scatter the white sugar or powdered sugar in the bottom of a pie plate if you are rolling these in sugar at all.
  8. Roll the chilled dough into 1 inch balls and then roll the balls into the sugar.
  9. Place the dough balls about 2 inches apart on a parchment lined baking sheet.
  10. Bake at 350 degrees F for about 13 -15 minutes until they do not look wet on the top and spring back when lightly touched..
  11. Cool on the tray for a few minutes before transferring the cookies to a wire rack to cool completely.
  12. Sandwich 2 of the cookies together with about a tablespoon of the cream cheese frosting.
  13. Store in an airtight container in the fridge.

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