Ingredients
Scale
- 1 box (15.25 oz) red velvet cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the red velvet cake mix, softened butter, eggs, and 1 teaspoon vanilla extract. Mix until well combined and a dough forms.
- In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Roll the red velvet dough into 1-inch balls. Place them on the prepared baking sheets.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a spoonful of the cream cheese filling.
- Bake for 10-12 minutes, or until the edges of the cookies are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired.
Notes
For best results, make sure your butter and cream cheese are fully softened. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can substitute the vanilla extract with almond extract for a slightly different flavor. For a richer red color, you can add a few drops of red food coloring to the batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg