Velvet Cookies (Printable Version)
# What You'll Need:
01 -
Softened cream cheese (4 ounces).
02 -
Granulated sugar (1/4 cup).
03 -
Pinch of salt (1/8 teaspoon for filling).
04 -
One room temp egg yolk (for filling).
05 -
A bit of sour cream (2 teaspoons).
06 -
A splash of vanilla (1/4 teaspoon for filling).
07 -
Regular flour (2 cups).
08 -
Unsweetened cocoa (2 teaspoons).
09 -
Regular salt (1/4 teaspoon for cookies).
10 -
Room temp butter (1 cup).
11 -
Dark sugar (1/2 cup).
12 -
Another egg yolk at room temp (for cookies).
13 -
More vanilla (1 teaspoon for cookies).
14 -
Red food coloring gel.
15 -
Sparkly red sugar.
# Preparation Steps:
01 -
Whip the cream cheese with sugar till smooth. Toss in salt, vanilla, egg yolk and finish with sour cream. Stir everything together. Pop it in the fridge for half an hour.
02 -
Combine the flour with cocoa and salt. In another bowl, beat the butter and sugar together. Drop in egg yolk and vanilla. Slowly blend in the flour mix while adding red coloring.
03 -
Take small chunks of dough, roll into balls, then coat with red sugar. Push a dent in the middle of each. Pop in a 300°F oven for about 10 minutes.
04 -
Push down centers once more, then spoon cream cheese mix into each dent. Bake again for 10-12 minutes until the filling doesn't jiggle.
05 -
Leave cookies on the hot tray for 2 minutes, then move them to a rack to finish cooling down.
# Additional Tips:
01 -
You can mix regular sugar with food dye to make your own red sugar.
02 -
The filling works fine without sour cream if you don't have any.
03 -
These stay good for 2-3 days on the counter or almost a week in the fridge.