Red Velvet Cheesecake Cookies

Upgraded: Feb. 21, 2024

Cream cheese and red velour cake fit like support, so I figured why not make a cheesecake-filled red velour cookie? The essential component here is farmer cheese: a denser, drier cheese comparable in texture to feta. It keeps the filling from being too soft and provides the sweet cookie a bit of tang.– Kristyne Mcdougle Walter, Lorain, Ohio

Red Velvet Cheesecake Cookies Recipe image by Taste of Home

Components

• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 big eggs, space temperature level
• 2-1/2 teaspoons white vinegar
• 2 teaspoons vanilla extract
• 2 teaspoons red food coloring
• 5 cups versatile flour
• 1/2 cup baking cocoa
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• FILLING:
• 5 ounces farmer cheese
• 3 ounces cream cheese, softened
• 1/3 cup sugar
• 1 big egg
• 1-1/2 teaspoons vanilla extract

Instructions

1. In a big bowl, beat butter and sugar till crumbly. Include eggs 1 at a time, beating well after each addition. Beat in vinegar, vanilla and food coloring. In another bowl, blend flour, cocoa, baking powder and salt; slowly beat into creamed mix. Cover and cool up until dough is firm enough to shape, about 1 hour.
2. Location filling active ingredients in a food mill; procedure till velvety. Transfer to a little bowl. Cover and cool till cooled, about 1 hour. Preheat oven to 350 °.
3. Utilizing hands cleaned with flour, shape dough into 24 balls; flatten each somewhat. Spoon tablespoons of filling out center of dough; wrap dough around filling to cover totally. Location 3 in. apart, joint side down, on parchment-lined baking sheets.
4. Bake up until tops appear dry and edges simply start to break, 17-20 minutes. Cool on baking sheets for 5 minutes before eliminating from pans to wire racks. Shop in the fridge.

Nutrition Facts

1 cookie: 278 calories, 11g fat (6g hydrogenated fat), 64mg cholesterol, 219mg salt, 42g carb (25g sugars, 1g fiber), 5g protein.