Sourdough Red Velvet Cookies
These sourdough red velvet cookies are filled with a cream cheese filling and drizzled with white chocolate. These cookies are sure to please your red velvet lover friends.
Ingredients
Cream Cheese Filling
- 4 oz cream cheese softened to room temperature
- 1½ cups powdered sugar
- 1 tablespoon all purpose flour
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Cookie Dough
- 1¼ cups all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter
- ½ cup brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup sourdough starter active or discard is fine
- 1 egg yolk
- ½ tablespoon red food coloring
- ½ cup white chocolate chips melted
Instructions
Make the Cream Cheese Filling
- In a medium mixing bowl, beat the cream cheese until light and fluffy (approximately 1 minute). Add the powdered sugar, flour, salt and vanilla extract and continue to beat until well combined.
- Scoop the filling onto a baking sheet lined with parchment paper, using a 1 teaspoon measuring spoon. This should yield 24 scoops. Space the filling scoops about 1 inch apart.
- Place the baking sheet in the freezer while you make the cookie dough.
Make the Cookie Dough
- In a medium mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
- In a medium saucepan, melt 6 tablespoons of butter over medium heat, stirring frequently. Once the butter is melted, continue to stir until the butter develops a nutty aroma and starts to turn golden brown. Remove from heat and add the remaining 2 tablespoons of butter. Stir until melted.
- To the browned butter, stir in the brown sugar, granulated sugar, vanilla extract, sourdough starter and egg yolk, and food coloring in that order.
- Pour the butter mixture over the flour mixture. Stir until combined.
Fill the Cookies and Bake
- Use a spoon to scoop 24 cookie dough balls (each measuring approximately 1½ tablespoons of cookie dough) onto 2 cookie sheets lined with parchment paper. You can also weigh the cookie dough balls for accurate measurements. Each dough ball should measure about 27 g.
- Use your thumb to make a depression in each cookie dough ball.
- Place a chilled cream cheese ball in each depression. Gently shape the cookie dough around the cream cheese ball to completely cover it, forming a uniform cookie dough ball. Return to baking sheet. Repeat process with remaining cookies.
- Bake the cookies for 12 minutes. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Drizzle with melted white chocolate and allow to set before serving.
Nutrition
Calories: 168kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 116mgPotassium: 47mgFiber: 1gSugar: 18gVitamin A: 194IUVitamin C: 0.02mgCalcium: 20mgIron: 1mg
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