Red Velvet Thumbprint Cookies

• porcje: 3 servings
• czas aktywny: 35 minutes
• całkowity czas: 1 hour 30 minutes

Składniki

1 1/2 c. all-purpose flour

2 tbsp. unsweetened cocoa powder

3/4 tsp. baking powder

1/2 tsp. kosher salt

1 stick salted butter, at room temperature

1/2 c. packed light brown sugar

1/2 c. granulated sugar, plus more for rolling

1 large egg

2 tsp. vanilla extract

2 tsp. red gel food coloring

1 8-ounce package cream cheese, at room temperature

1 c. powdered sugar

Wskazówki

Whisk together the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.

Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg and vanilla and beat until combined. Add the food coloring and beat until fully incorporated. Reduce the mixer speed to low and gradually beat in the flour mixture until combined. Refrigerate the dough until firm, about 20 minutes.

Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Roll tablespoonfuls of the dough into balls. Pour some granulated sugar onto a plate and roll the dough balls in the sugar. Arrange on the prepared baking sheets, about 2 inches apart. Make an indentation in the center of each ball with your thumb. Refrigerate until firm, about 20 minutes.

Bake the cookies, rotating the pans halfway through, until set and the bottoms are light golden brown, 12 to 14 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.

Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a mixer on medium speed until combined. Pipe or spoon about a teaspoon of the cream cheese filling into the indentation of each cookie.

Wartości Odżywcze

• Kalorie: 102
• Tłuszcz Całkowity: 5 g
• Tłuszcz Nasycony: 3 g
• Tłuszcz Trans: 0 g
• Cholesterol: 18 mg
• Sód: 61 mg
• Węglowodany Całkowite: 13 g
• Błonnik Pokarmowy: 0 g
• Cukry Całkowite: 9 g
• Białko: 1 g