Red Velvet Gooey Butter Cookies
These Red Velvet Gooey Butter Cookies are rich, moist, and melt-in-your-mouth delicious with a luscious buttery center.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Rubber spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Sifter
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 8 ounces cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (or red gel color, to desired hue)
- 0.5 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. Make sure your cream cheese and butter are softened to room temperature for easy mixing.
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
- Using an electric mixer, beat the softened butter and cream cheese in a large bowl until smooth and creamy, about 2-3 minutes.
- Beat in the egg, vanilla extract, and red food coloring until the mixture is fully combined and bright red.
- Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Scoop the dough with a tablespoon or cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers still look slightly underbaked.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, sift powdered sugar over the tops.
Notes
- Chill the dough for 15-20 minutes if cookies spread too much during baking.
- Avoid overbaking to keep the cookies moist and gooey inside.
- Use gel food coloring for a vibrant red color without affecting the dough texture.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Substitute cream cheese with mascarpone or ricotta for a different but delicious texture.