Red Velvet Cookies Recipe | Cream Cheese Stuffed | Eggless Bakery Style

Описание: CAFÉ STYLE RED VELVET COOKIES 🤍

With Cream Cheese Lava Center | White Chocolate | Eggless Bakery Recipe

Thick, soft Café-Style Red Velvet Cookies loaded with white chocolate chunks and a rich cream cheese lava center 😍🍪

These eggless bakery-style cookies weigh 60 g each, just like premium coffee shop cookies — thick, rich, and indulgent.

Perfect for:
✔ Home baking
✔ Bakery / café selling
✔ Parties & gifting

No eggs, simple ingredients, and ready in just 15 minutes baking time ❤️
👉 Try this small-batch recipe and enjoy professional bakery results at home.


📌 Yield & Baking Details

• Each cookie: 60 g
• Total yield: 6 cookies
• Oven temperature: 170–175°C
• Baking time: 14–16 minutes


🥣 INGREDIENTS

🔴 Dry Ingredients

• Maida – 120 g (1 cup)
• Cornflour – 10 g (1 tbsp)
• Baking soda – ¼ tsp
• Salt – 1 pinch
• Cocoa powder – 1 tbsp

🧈 Wet Ingredients

• Butter / Ghee – 70 g (5 tbsp)
• Powdered sugar – 80 g
• Milk – 2 tbsp (30 ml)
• Vanilla extract – ¼ tsp
• Red food colour – 3 drops (as required)

🤍 White Chocolate

• White chocolate chunks – 60 g
• Extra white chocolate for topping – 30 g

🧀 Cream Cheese Stuffing

• Cream cheese – 80 g
• Powdered sugar – 1½ tbsp
• Vanilla extract – ¼ tsp

👉 Mix stuffing ingredients & freeze for 20 minutes.


👩‍🍳 STEP-BY-STEP METHOD

1️⃣ Creaming

Whisk butter and powdered sugar for 2–3 minutes until light and creamy.

2️⃣ Add Liquids

Add milk, vanilla, and red food colour. Mix well.

3️⃣ Add Dry Ingredients

Add all dry ingredients. Mix gently to form a soft dough.
Fold in white chocolate chunks.

4️⃣ Chill Dough

Refrigerate for 20–25 minutes.
👉 This helps cookies stay thick and bakery-style.

5️⃣ Prepare Stuffing

Make 6 equal cream cheese balls (15 g each). Keep chilled.

6️⃣ Shape Cookies

Make 6 equal dough balls (60 g each).


⭐ Stuffing & Shaping

• Flatten 60 g dough slightly
• Place frozen cream cheese ball in center
• Seal completely
• Roll into a tall ball
• Lightly flatten

👉 No cracks = No leakage


🔥 Baking

Bake at 170°C for 14–16 minutes.
Edges should be set, center slightly soft.

Cool for 8–10 minutes before lifting.


💡 Tips

✅ Freeze stuffing to prevent spreading
✅ Use good quality white chocolate
✅ Slightly underbake for soft center
✅ Always chill dough for thick café cookies
✅ Reheat 8–10 seconds before serving for lava effect


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