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Hello everyone:)
Today I made Red Velvet Cream Cheese Cookies.

It's so easy to make and tasty.
Even beginners can make it pretty and delicious.

The texture of the cookies is crispy outside and moist inside on the day it's baked.
When stored at room temperature, moisture from the cream cheese side gradually moves toward the cookies as time passes.
After about two days at room temperature, the texture becomes almost between cake and cookies.
This was also great for me cause it reminds me of a bite of red velvet cake.

If you do not want it to be too soft, you better keep it frozen.
If you keep it frozen, the cream cheese will become chewy, and the cookies will have a slightly firm texture.
It's fun to take it in various textures depending on the storage condition.



▶Ingredients (yields 9 cookies, 8cm in diameter )

[Cream cheese filling]
180g Cream cheese
30g Powdered sugar

1) Mix room temperature cream cheese with sugar powder.
2) Divide into balls of 20g each and freeze.
(If you don't have a scoop, harden it in the refrigerator first and then shape it.)

[Red velvet cookies]
113g Unsalted butter
85g Granulated sugar
50g Eggs Whole
2g Vanilla extract
160g Allpurpose Flour
26g Cocoa powder
1g Baking soda
A pinch of salt
Red food coloring (6 drops of Chefmaster's red gel color)

1) Add sugar and salt to soft butter at room temperature and whisk until it turns bright and the volume is increased.
2) Whisk the butter mixture while adding the room temperature egg and vanilla extract gradually through several times.
3) Add an appropriate amount of red food coloring.
4) Sift the flour, cocoa powder, and baking soda and fold with a spatula until no powder is visible.
5) Divide the dough 45g~50g each into a round and flat shape, and place frozen cream cheese in the middle and wrap it.
6) Bake for 10 minutes at 170 degrees Celcius (338 degrees Fahrenheit)in a preheated oven. (Unox convection oven)
* Preheating is essential for every baking. Raise about 30 degrees above the actual baking temperature and preheat for more than 20 minutes.
* My oven has very strong heat, so if you have a conventional oven, raise the temperature higher than mine.




*Storage: On the day it's baked, you can seal it and store it at room temperature. If you want to store it longer, keep it frozen. It can be stored for about 3 weeks in the freezer.






* BGM: Artlist
If you click the link below, you can get 2 extra months :)
https://artlist.io/JAEUN994099

Ellens Gesang Iii In F Major (gounod) By Michele Nobler



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