When my cookie craving hits, I tend to want something gooey and soft rather than crisp. Well, cookies don’t get much softer or gooier than these. With cream cheese as one of the main ingredients, these cookies are guaranteed to be soft and delicious. — Deborah Harroun, Red Velvet Lover’s Cookbook
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- 2¼ Cups all-purpose flour
- 2 Cups granulated white sugar
- 2 Tablespoons natural unsweetened cocoa powder
- 2 Teaspoons baking powder
- ¼ Teaspoon table salt
- 8 Ounces cream cheese, softened
- 4 Tablespoons (½ stick) unsalted butter, at room temperature
- 1 large egg
- 1 Tablespoon red liquid food coloring
- ½ Cup confectioners sugar
Whisk the flour, granulated sugar, cocoa, baking powder, and salt in a bowl to combine.
Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Beat in the egg and food coloring.
Add the dry ingredients to the creamed mixture and mix until the dough comes together. Cover with plastic wrap and chill the dough for 2 hours.
When ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the confectioners sugar in a shallow bowl.
Roll the dough into balls (about 1 tablespoon each). Roll the dough balls in the confectioners sugar, then place on the baking sheets at least 3 inches apart. Bake until the edges of the cookies are set, 10 to 12 minutes. Transfer the cookies to racks to cool completely. Store the cookies in an airtight container for up to 3 days.