Red Velvet Cookies With Cream Cheese

Red Velvet Cookies Recipe The Anthony Kitchen

WebOct 24, 2019 · Instructions. Preheat the oven to 375° and have ready a cookie sheet lined with either parchment paper or a silicone baking mat. …

1. Preheat the oven to 375° and have ready a cookie sheet lined with either parchment paper or a silicone baking mat.
2. In a medium-sized mixing bowl, whisk together flour, cocoa powder, baking soda, and sea salt. Set aside until ready to use.
3. Add the butter and cream cheese to a large bowl and mix on medium-high speed for 1 minute using a handheld mixer. You could also use a stand mixer fitted with a paddle attachment.
4. Add the brown sugar and granulated sugar, and mix on medium-high speed, until the mixture has lightened in color and almost doubled in volume. This should take at least 3 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla and the red food coloring and mix again.

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Cream Cheese Stuffed Red Velvet Cookies Sally's Baking Addiction

WebNov 28, 2017 · Set aside. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup …

1. Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
3. On low speed, slowly mix the dry ingredients (flour mixture) into the wet ingredients until combined. Finally, beat in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days.
4. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.

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