Red Velvet Crinkle Cookies (Print Version)

# Ingredients:

→ For the Cream Cheese Center

01 - 8 oz cream cheese, at room temperature
02 - 1/3 cup white sugar
03 - 2 tablespoons sour cream
04 - 1 teaspoon pure vanilla extract

→ For the Cookie Dough

05 - 1 2/3 cups all-purpose flour
06 - 1/4 cup Dutch-process cocoa powder (unsweetened)
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon fine sea salt
09 - 1/4 teaspoon baking soda
10 - 1 1/4 cups white sugar
11 - 1/4 cup unsalted butter, melted and slightly cooled
12 - 1 tablespoon buttermilk (or milk with a splash of vinegar)
13 - 1 teaspoon red gel food coloring (optional for color)
14 - 1 teaspoon vanilla extract
15 - 2 large eggs, room temperature
16 - 1/2 cup confectioners' sugar, plus extra for rolling

# Instructions:

01 - Grab a baking tray and cover it with parchment paper. Toss your softened cream cheese into a mixing bowl along with the sugar, sour cream, and vanilla. Beat everything together with a hand mixer or stand mixer until it's silky smooth—this should only take about a minute. Now spoon out 12 equal portions (roughly a tablespoon each) onto your prepared tray. Pop the whole thing in the freezer for at least 2 hours until those little filling balls are rock solid.
02 - While your filling freezes, let's make the dough. In one bowl, combine your flour, cocoa powder, baking powder, salt, and baking soda—give it a good whisk. In another larger bowl, mix together the sugar, melted butter, buttermilk, food coloring (if you're using it), vanilla, and eggs until everything looks smooth. Gently fold your dry ingredients into the wet mixture until you've got a unified dough. Cover the bowl with plastic wrap and let it chill in the fridge for 30 minutes so it's easier to handle.
03 - Preheat your oven to 350°F and line two baking sheets with fresh parchment. Pour some powdered sugar into a shallow dish and dust your hands generously with it. Take a heaping tablespoon of dough and flatten it out like a little pancake. Place one frozen cheesecake ball right in the center, then top it with another spoonful of dough. Using your sugar-coated hands, carefully wrap the dough around the filling and roll it into a smooth ball. Roll each ball through the powdered sugar to coat it completely, then arrange them on your baking sheets with about 2 inches between each cookie. Keep dusting your hands with sugar as you work to prevent sticking.
04 - Slide your trays into the oven and bake for 10 to 15 minutes, switching the trays between racks halfway through. You'll know they're done when the cookies have spread out nicely, the edges look firm, and those gorgeous cracks have formed on top. Let them rest on the baking sheets for about 10 minutes before moving them to a wire rack to cool down completely.
05 - Once your cookies are fully cooled, store them in an airtight container in the refrigerator. They'll stay fresh and delicious for up to 4 days—though I doubt they'll last that long!

# Notes:

01 - Don't have buttermilk on hand? No problem! Just add a tiny squeeze of lemon juice or a quick splash of white vinegar to regular milk and let it sit for 5 minutes. It'll work perfectly in this recipe.
02 - The red food coloring is totally optional, but it's what gives these cookies their classic red velvet look. Feel free to skip it if you prefer a more chocolate-forward appearance.
03 - The secret to keeping that creamy filling centered is freezing it solid before you wrap it in dough. This prevents it from oozing out during baking.
04 - Want to switch things up? Try adding a bit of lemon zest or a few drops of almond extract to your cheesecake filling for a fun flavor twist.
05 - Recipe inspired by The Food Network with a few personal touches added for extra deliciousness.

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