Now I know that this sounds like a bit of a mouthful, but honestly? It really is just that – a little mouthful of decadent heaven! This is going to be my favourite Valentine’s Day themed recipe ever, because it’s two of the best things that could happen to my tastebuds, combined: red velvet & cheesecake. An added bonus is that they’re bite-sized cookies, so you need not worry about piling on the calories. Just don’t impersonate the Cookie Monster and go overboard with them! 😀
Red Velvet Cookie Dough:
250g organic butter
180g icing sugar
650g flour + extra flour for dusting surfaces or making dough easier to work with, if need be
2 tsp baking powder
4 heaped tbsp cocoa powder
Red food colouring (there are so many different ones out there – you are going to have to use your discretion, and a little common sense to figure out how much you need to get that brilliant red velvet hue)
2 tbsp white wine vinegar
3 tbsp buttermilk
1 extra large egg
3 tbsp coconut oil
1 tsp vanilla essence
250 g tub smooth creamed cheese
100 g icing sugar
2 heaped tbsp organic butter
For cookie dough:
- Mix together cocoa powder and coconut oil in a little cup, until blended well. Set aside.
- In a separate mixing bowl, cream the butter (at room temperature!) and sugar until light and fluffy.
- Beat egg. Add in egg, red colouring, vanilla essence, buttermilk, vinegar & cocoa powder mixture to the mixing bowl – keep beating for these to blend in, but don’t over work the dough too much!
- Sieve flour and baking powder. Apportion into two and pour half at a time into the mixing bowl with the beater on. Let all the ingredients become incorporated into one cookie dough. Stop beating when the dough pulls away from the sides of the bowl into a distinct red dough.
- Roll dough out onto a floured surface, 6 mm thick and use a cookie cutter to cut out the cookies.
- Bake in batches at 180° C for 5-7 minutes per batch of cookies (My batch was one or two trays at a time in the oven).
For cheesecake filling:
- First ensure that cookies have completely cooled off – give them about an hour to two, uncovered!
- Whip butter and sugar together for about 30 seconds, adding in the creamed cheese. Only beat for 20 seconds to a minute (until the ingredients have mixed together nicely). You don’t want the mixture to curdle, so just beat it until it’s mixed up well.
- Use a good spreading knife to spread generous dollops of the cheesecake mixture onto a cookie. *When you are sandwiching the cookies with the cheesecake filling, do not press them together. Gently place the cookie over the mixture, or it will squeeze out and make a mess.