Cream Cheese Stuffed Red Velvet Cookies Recipe

Introduction

These Cream Cheese Stuffed Red Velvet Cookies combine the rich flavors of red velvet cake with a creamy, tangy filling for a delightful treat. Soft, moist, and beautifully red, they make an irresistible dessert that’s perfect for any occasion.

Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 Tablespoon (15ml) milk*
• 2 teaspoons pure vanilla extract
• 1 Tablespoon red liquid food coloring (or 3/4 tsp red gel food coloring, or 2 tsp beet powder alternative)*
• 4 ounces (113g) full-fat brick cream cheese, room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/2 teaspoon pure vanilla extract
• 1/2 cup (100g) granulated sugar (for rolling)

Instructions

1. Step 1: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
2. Step 2: In a large bowl, beat the softened butter, 1/2 cup granulated sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract; beat until combined. Scrape down the bowl as needed.
3. Step 3: On low speed, gradually mix the dry ingredients into the wet until combined. Beat in the red food coloring, adding more for a brighter red if desired. Cover the dough tightly and chill for at least 1.5 hours or up to 3 days.
4. Step 4: Meanwhile, prepare the cream cheese filling by beating cream cheese, confectioners’ sugar, flour, and vanilla extract on medium-high speed until smooth and creamy, about 3 minutes.
5. Step 5: Drop teaspoonfuls of the filling onto a lined baking sheet and freeze for at least 1.5 hours or up to 3 days. Roll the frozen cream cheese into balls, place in the fridge, and keep cold until use.
6. Step 6: Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
7. Step 7: Remove cookie dough from the fridge. If chilled longer than 3-4 hours, let it sit at room temperature for 20 minutes to soften slightly.
8. Step 8: Roll cookie dough into 1 Tablespoon balls. Make an indent in one dough ball with your thumb, place a cream cheese ball inside, then cover with another dough ball. Pinch edges to seal the cream cheese completely inside.
9. Step 9: Roll each stuffed cookie ball in the remaining granulated sugar and place on baking sheets about 3 inches apart.
10. Step 10: Bake for 12-13 minutes until edges look set but centers remain soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a more intense red color, add an extra 1-2 teaspoons of food coloring to the dough.
• You can substitute beet powder for food coloring for a natural alternative with a mild earthiness.
• Chilling the cookies thoroughly helps prevent spreading and ensures the cream cheese filling stays intact.
• To make smaller or larger cookies, adjust baking time accordingly, but watch closely to avoid overbaking.

Storage

Store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week. For best texture, warm slightly before serving. They can also be frozen for longer storage; thaw completely before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Full-fat cream cheese works best for a creamy, smooth filling, but you can use low-fat cream cheese with a slight difference in texture and richness.

Can I prepare the dough and filling in advance?

Yes, both dough and filling can be made and frozen separately up to 3 days ahead. Just thaw and proceed with assembling and baking as instructed.

Cream Cheese Stuffed Red Velvet Cookies Recipe

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★★★★★

4.4 from 137 reviews

• Author: lilan
• Total Time: 2 hours (including chilling and freezing time)
• Yield: Approximately 24 stuffed cookies 1x
• Diet: Vegetarian

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Description

Cream Cheese Stuffed Red Velvet Cookies are decadent, soft, and moist cookies with a rich red velvet flavor wrapped around a creamy, sweet cream cheese filling. Perfect for holiday treats or whenever you crave a luxurious, bakery-style cookie at home.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 1 Tablespoon (15ml) milk
• 2 teaspoons pure vanilla extract
• 1 Tablespoon red liquid food coloring (or 3/4 tsp red gel food coloring, or 2 tsp beet powder alternative)

Cream Cheese Filling

• 4 ounces (113g) full-fat brick cream cheese, room temperature
• 1 and 3/4 cups (210g) confectioners’ sugar
• 1 Tablespoon (8g) all-purpose flour
• 1/2 teaspoon pure vanilla extract

Topping

• 1/2 cup (100g) granulated sugar (for rolling)

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Instructions

1. Make the cookie dough: Whisk flour, cocoa powder, baking soda, and salt together in a bowl until combined; set aside. In a large bowl, beat butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes. Add egg, milk, and vanilla extract; beat for about 1 minute. Scrape bowl sides as needed.
2. Combine dry and wet ingredients: On low speed, slowly mix the dry flour mixture into the wet ingredients until combined. Beat in red food coloring; add more if you want a brighter red. The dough will be slightly sticky. Cover tightly and chill for at least 1.5 hours or up to 2-3 days.
3. Make the cream cheese filling: Beat cream cheese, confectioners’ sugar, flour, and vanilla extract on medium-high speed until smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet and freeze for at least 1.5 hours or up to 2-3 days.
4. Prepare filling balls: Remove frozen cream cheese portions and roll each into a ball, a bit sticky. Refrigerate the balls until ready to use to keep them very cold.
5. Preheat oven and prep sheets: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats.
6. Assemble cookies: Remove dough from fridge; if chilled more than 3-4 hours, let sit 20 minutes at room temperature for easier handling. Roll dough into 1 tablespoon balls. Use thumb to make an indent in one ball, place one cream cheese ball inside, then cover with another dough ball, molding tightly so cream cheese is fully encased. Repeat with remaining dough and filling.
7. Roll in sugar: Roll each stuffed dough ball in granulated sugar. Place on baking sheets 3 inches apart.
8. Bake cookies: Bake for 12-13 minutes or until edges are set but centers look soft.
9. Cool cookies: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
10. Store: Keep cookies covered at room temperature up to 3 days or refrigerated up to 1 week.

Notes

• Use full-fat brick cream cheese for best filling consistency.
• Chilling dough helps prevent spreading and improves texture.
• Freezing cream cheese filling balls makes assembling easier and cleaner.
• Make sure cream cheese is very cold when assembling to prevent melting.
• You can adjust red food coloring to get your preferred intensity of red color.
• Rolling the cookies in granulated sugar gives a nice crunchy coating and a sweet contrast.
• Cookies are best eaten within a few days for optimal freshness but can be refrigerated for longer storage.

• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cookies, Cream Cheese Stuffed Cookies, Holiday Cookies, Soft Cookies, Baked Cookies