Today, I have the exciting opportunity to share with you a recipe from my friend, Taste and Tell’s, new cookbook, The Red Velvet Lover’s Cookbook. I was beyond impressed with every recipe in this cookbook. I had such hard time just picking one to share with you.
Red Velvet is such a popular trend during the holidays, especially around Christmas and Valentine’s Day. If you love red velvet, then this cookbook is definitely for you. I was shocked at everything one can make into a red velvet adaption. Deborah provides a brilliance in each and every recipe. The Red Velvet Lover’s Cookbook includes 50 recipes for red velvet creations, with everything from whoopie pies and doughnuts, to hot chocolate, ice cream and even a Baked Alaska.
Of course, with the holidays fast approaching, I wanted to share with you a yummy cookie recipe. I loved that these cookies had cream cheese in them. It was a delicious addition to make these cookies so soft and gooey inside. These cookies would make a tasty and fabulous addition to your cookie exchanges this year!
Red Velvet Gooey Butter Cookies
- 2 1/4 cups flour
- 2 cups sugar
- 2 Tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 ounces cream cheese softened
- 4 Tablespoons butter softened
- 1 egg
- 1 Tablespoon red liquid food coloring
- 1/2 cup powdered sugar
- In a medium bowl, combine flour, sugar, cocoa, baking powder and salt and set aside.
- In a large bowl, cream the butter and cream cheese together until smooth. Beat in the egg and the food coloring.
- Add the dry ingredients to the cream cheese/butter mixture and mix until dough forms.
- Cover bowl with saran wrap and let chill for about 2 hours.
- When ready to bake, preheat the oven to 350 degrees F.
- Place powdered sugar in a small bowl.
- Roll dough into 1-inch balls and then roll each ball in powdered sugar. Place on a greased cookie sheet or one lined with parchment paper.
- Bake at 350 degrees F for 10-12 minutes and let cookies cool completely on cooling wrack.
- Store cookies in air-tight container for up to 3 days.