When you want to make a scrumptious dessert for your summer soiree, these stuffed red velvet cookies are the perfect grab-and-go sweet for your guests.
And while you might not find these ingredients in a red velvet cake, the lemon zest, pecans, and white chocolate chips used in this recipe enhance the flavor of the cookie dough, blending harmoniously with the classic red velvet and tangy cream cheese.
Quick Tips
- Adding some whole-wheat flour to the dough contributes added structure, making it easier to shape when raw and less fragile after fully baked and cooled.
- Making a relatively stiff cream cheese filling (keeping the ratio of sugar to cream cheese and softened butter low) ensures a neat, sturdy stuffed cookie.
- Freezing portions of the filling for a minimum of two hours firms it up, making it easy to handle and wrap up in disks of cookie dough.
Stuffed Red Velvet Cookies
Makes 12 cookies
For the Filling
