Cream Cheese-Filled Red Velvet Cookies
These air fryer cookies feature crispy edges and a creamy cream cheese filling, delivering a tangy delight with every bite.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed Can swap for light or dark as preferred
- 2 large eggs
- 1 teaspoon vanilla extract
- 2.5 cups all-purpose flour Sifted
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon red food coloring Adjust for desired color
For the Cream Cheese Filling
- 8 oz cream cheese, softened Regular cream cheese for best texture
- 0.5 cup powdered sugar
Instructions
Preparation
- Preheat your air fryer to 350°F (175°C). Line a tray with parchment for assembling.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy for about 2-3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in the vanilla extract until combined.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Stir in red food coloring until the dough is uniformly red.
- In a small bowl, beat the cream cheese and powdered sugar until smooth.
Assembly
- Scoop a tablespoon of dough, flatten it and place about a teaspoon of cream cheese filling in the center.
- Fold the dough around the filling and roll into a smooth ball. Ensure sizes are consistent for even cooking.
- Place cookie balls in a single layer in the air fryer basket, leaving at least 1 inch between them.
Cooking
- Air fry at 350°F (175°C) for about 10-12 minutes until the edges are set and slightly firm.
- Cool cookies in the basket for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days. For freezing, keep cookie balls and bake from frozen. Chill assembled cookie balls before air frying for best results.