Cream Cheese Velvet Cookies
How to Make Creamy and Moist Cream Cheese Velvet Cookies
These are Cream Cheese Velvet Cookies I made last night, froze, and baked this morning. Their texture is so wonderful that I wanted to share them on Maangchi’s recipes too! I used Kiri cream cheese for a slightly tangier flavor, but you can also use Philadelphia cream cheese if you prefer a more sour taste. These cookies aren’t like typical cookies; they are incredibly soft, moist, and melt-in-your-mouth, reminiscent of cheesecake. This is my second time making them, and they’re even more delicious when chilled in the refrigerator, becoming wonderfully dense. These cookies were recommended by Vintageholic!
Cookie Dough Ingredients- 150g cake flour
- 118g unsalted butter (cold)
- 60g egg (room temperature)
- 85g granulated sugar
- 2g salt
- 1g baking soda
- 3-4 drops vanilla extract
- 2g cornstarch
- 18g cocoa powder
- 22g rice flour
Cooking Instructions
Step 1
First, sift together all the dry ingredients for the cookie dough (cake flour, baking soda, cornstarch, cocoa powder, rice flour) into a bowl. Sifting helps to combine them evenly without lumps and contributes to a smoother cookie texture.
Step 2
In a large bowl, place the granulated sugar. Then, cut the cold unsalted butter into small cubes, about 1-1.5 cm in size, and add it to the bowl. Using cold butter helps maintain its flavor and achieve a tender dough.
Step 3
Using a scraper or knife, cut the butter into uniform cubes, approximately 1 cm in size, as shown in the photo. It’s important that the pieces are evenly sized.
Step 4
Gradually add the room temperature beaten egg in two to three additions, mixing with a hand mixer until the butter, sugar, and egg are well combined and creamy. Add the egg slowly to prevent the mixture from separating. Continue creaming until you achieve a smooth, light texture.
Step 5
Add the vanilla extract, about 3-4 drops, to the mixture and stir gently. Vanilla extract enhances the depth and richness of the cookie’s flavor.
Step 6
This stage marks the completion of the creaming process. The mixture should look smooth, light, and uniformly combined.
Step 7
In a separate bowl, combine the room temperature cream cheese with the powdered sugar. Gently mix with a whisk or a hand mixer until smooth and free of lumps. Be careful not to overmix, as this can make the cream cheese too runny.
Step 8
Using a scoop, portion the softened cream cheese mixture and place the scoops directly into the freezer. Freeze for at least 1 hour, or until firm. The cream cheese filling needs to be solid to prevent it from oozing out when enclosed by the cookie dough.
Step 9
Add all the sifted dry ingredients to the creamed butter mixture. Using a spatula, gently fold them in by making a ’11’ motion, cutting through the mixture rather than stirring vigorously. Mix just until no dry streaks remain to avoid toughening the cookies. Once the dough is somewhat cohesive, add 2 drops of red food coloring and carefully knead it in until you achieve the desired velvet color. Adjust the amount of coloring as needed.
Step 10
Your vibrant red velvet cookie dough is now ready! The beautiful color will make the baked cookies look even more appealing.
Step 11
Remove the cream cheese filling from the freezer. It should be completely solid to the touch.
Step 12
Take a portion of the cookie dough and flatten it in your palm to create a disc shape. Make a slight indentation in the center to easily place the frozen cream cheese filling.
Step 13
Place a frozen cream cheese portion in the center of the flattened cookie dough. Carefully bring the edges of the dough up and around the cream cheese, sealing it completely. Ensure there are no gaps where the cream cheese could leak out.
Step 14
Arrange the cream cheese-filled cookies on a baking sheet lined with parchment paper. Leave ample space between each cookie, as they will spread slightly while baking. This prevents them from sticking together.
Step 15
Preheat your oven to 190°C (375°F). Then, reduce the temperature to 170°C (340°F) before baking for 12 minutes. Baking times may vary depending on your oven, so keep an eye on the cookies and adjust as needed until they are lightly golden brown.
Step 16
Once baked, immediately transfer the cookies to a wire rack to cool completely. After cooling, place them in the refrigerator to chill. Enjoying them cold will give them a wonderfully dense and rich texture. While delicious at room temperature, their true charm shines when served chilled.
Step 17
Arrange the completely cooled Cream Cheese Velvet Cookies on a serving plate. The combination of the moist, tender cookie and the dense, creamy filling is simply divine. These are perfect for afternoon tea or as a delightful dessert!
