Red Velvet Stuffed Cookies

Sprinkle cookies with a red velvet filling.

Red Velvet Stuffed Cookies

These pretty as can be Red Velvet Cookies have a tasty surprise filling and the cookie is covered in the prettiest red, white, and pink sprinkles, perfect for a Valentine's Day celebration. If you are looking for a fun cookie recipe try these cookies.

Course Cookie

Cuisine American

Prep Time 30

Cook Time 12

Servings

Calories 179kcal

Author Jere' Cassidy

Equipment

Ingredients

½ cup butter room temperature
¼ cup solid shortening such as Crisco
1 cup granulated sugar
½ teaspoon baking powder
¼ teaspoon salt
1 egg
2 egg yolks
2 teaspoons vanilla
2 ½ cups AP flour
⅓ cup powdered sugar sifted
2 tablespoons cocoa powder sifted
1 tablespoons unsalted butter melted
1 teaspoon red food color
2 4 oz bottles red, white and pink nonpareil sprinkles

Instructions

Heat the oven to 375°F, and prepare two cookie sheets with parchment paper or a Silpat
In a large mixing bowl beat the butter and shortening until fluffy on medium speed. You can also use your stand mixer with the paddle attachment.
Add the sugar, the egg and egg yolks and vanilla then mix on medium speed until combined, scraping the sides of the bowl with a rubber spatula
Mix in the flour, baking powder, and salt on medium speed until combined, forming a soft dough.
Remove ¾ cup of the dough to a small bowl and add the sifted powdered sugar, cocoa powder, red food coloring, and melted butter. Mix well with a spoon to combine.
Pour the sprinkles into a large bowl, that is big enough to roll the cookie dough balls around.
Measure out 1 tablespoon of vanilla dough and make 25 balls with the dough
Measure out 1 teaspoon of the red velvet dough and shape it into 25 1" balls.
Flatten the vanilla-flavored dough balls into a disk and place a red velvet dough ball in the center and mold the dough around it to make a round ball.
Roll the dough ball several times in your hands to warm the dough up. The dough ball needs to be warm for the nonpareils to stick to the dough.
Roll the ball in the nonpareil sprinkles and place on a parchment-lined baking sheet.
Bake for 12 minutes at 375 degrees. Remove and let cool for 5 minutes then move to a cooling rack.
Store the cookies in an airtight container for several days.

Notes

Recipe update - If you don't have shortening you can make these cookies with all butter.

Measure out all the dough balls to make sure you have 25 of each. If you have too many or not enough of one just pinch some dough off another dough ball to make 25 of each.

After you roll the two dough balls together, roll the ball in you have several times to warm up the dough to get a bit sticky and immediately roll in the nonpareils.

If you let the dough balls sit and then roll in the nonpareils the dough won't be sticky enough and the sprinkles will not stick to the dough.

Try these Dark Chocolate Shortbread Cookies for Valentine. These cookies are also rolled in sprinkles for a pretty presentation.

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