Cream Cheese-Stuffed Red Velvet Cookies

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2¼ cups (450 grams) granulated sugar at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in food coloring and vanilla.

In a medium bowl, whisk together flour, cocoa, baking powder, and ¼ teaspoon salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Cover and refrigerate until dough no longer sticks to your fingers when pinched, 30 to 45 minutes.

In a medium bowl, stir together cream cheese, remaining 3½ tablespoons (42 grams) granulated sugar, and remaining ¼ teaspoon salt. Cover and freeze for 15 minutes.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 26 grams), and roll into balls. Press balls into 2½-inch disks. Place 1½ teaspoons (9 grams) cream cheese mixture each in center of half of disks; cover with remaining disks, and crimp edges closed. Gently shape into balls, and place 3 inches apart on prepared pans; gently press into 2¼-inch disks, pressing together any cracks in edges, if necessary. (Refrigerate assembled disks until ready to bake.)

Bake, one batch at a time, until edges are dry and centers are slightly wet and puffed, 8 to 10 minutes. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks. Garnish with melted white chocolate, if desired.