Oh, if you’re a fan of rich, indulgent treats that beautifully balance a tangy surprise in every bite, you have to try this Cream Cheese Stuffed Red Velvet Cookies Recipe. These cookies bring together the classic velvety depth of red velvet flavor with a luscious, creamy cheesecake center that melts in your mouth. Imagine biting into a soft, moist cookie with a sweet cream cheese filling—pure cookie heaven! It’s a dessert that feels fancy enough for celebrations but simple enough to enjoy any day you need a warm, comforting hug from your oven.
Ingredients You’ll Need
Gathering the ingredients for this Cream Cheese Stuffed Red Velvet Cookies Recipe is surprisingly straightforward, yet each element plays a crucial role. From the rich cocoa powder giving that signature depth to the smooth cream cheese filling, every ingredient contributes to the final magic.
- All-purpose flour (1 and 2/3 cups / 210g): This forms the sturdy yet tender base for the cookies.
- Unsweetened natural cocoa powder (1/4 cup / 21g): Adds chocolatey richness essential to the red velvet flavor.
- Baking soda (1 teaspoon): Helps the cookies rise softly without spreading too much.
- Salt (1/4 teaspoon): Balances the sweetness and highlights the cocoa notes.
- Unsalted butter, softened (1/2 cup / 113g): Brings moistness and tenderness to each bite.
- Granulated sugar (1/2 cup / 100g): Sweetens the dough and creates a lovely texture.
- Light or dark brown sugar, packed (1/2 cup / 100g): Adds a subtle caramel flavor that complements the cocoa.
- Large egg, room temperature (1): Binds everything with richness and a bit of lift.
- Milk (1 Tablespoon / 15ml): Keeps the dough tender and smooth.
- Pure vanilla extract (2 teaspoons): Enhances all the flavors with sweet warmth.
- Red liquid food coloring (1 Tablespoon): Creates that classic red velvet look—pick gel or beet powder if preferred!
- Full-fat cream cheese, room temperature (4 ounces / 113g): The star of the cream cheese filling, making each bite irresistibly creamy.
- Confectioners’ sugar (1 and 3/4 cups / 210g): Sweetens and smooths the filling to perfection.
- Additional all-purpose flour (1 Tablespoon / 8g): Helps stabilize the cream cheese filling so it holds shape during baking.
- Vanilla extract for filling (1/2 teaspoon): Adds a delicate aroma and rounds the flavor in the cream cheese.
- Granulated sugar for rolling (1/2 cup / 100g): Creates a sparkly, lightly crunchy coating that contrasts beautifully with the soft cookie inside.
How to Make Cream Cheese Stuffed Red Velvet Cookies Recipe
Step 1: Mix Dry Ingredients
Start by whisking together your flour, cocoa powder, baking soda, and salt in a bowl. This blend of dry ingredients brings the classic red velvet flavor and ensures an evenly textured cookie base. Setting this aside prepares you for combining with the wet ingredients smoothly.
Step 2: Cream Butter and Sugars
Using a mixer, beat softened butter with both granulated and brown sugars on high speed until the mixture is smooth and shiny—about 2 minutes. This process aerates the butter, making your final cookies tender and lightened with sweetness.
Step 3: Add Egg, Milk, and Vanilla
Mix in the egg, milk, and vanilla extract until everything is evenly blended. These ingredients add moisture and a depth of flavor that’s essential, ensuring your cookie dough comes together with a gorgeous rich red hue once you add the coloring.
Step 4: Incorporate Dry Ingredients and Food Coloring
Slowly add the flour mixture into the wet ingredients on low speed. Once combined, stir in the red liquid food coloring until your dough reaches that signature vibrant red. If you love bold color, a little extra food coloring goes a long way! The dough should be slightly sticky—just perfect for shaping.
Step 5: Chill the Cookie Dough
Cover your dough tightly and chill for at least 1 and 1/2 hours, or up to 2-3 days if you want to prep ahead. This step is key—it helps intensify flavors and tightens the dough so your cookies hold their shape better during baking.
Step 6: Prepare the Cream Cheese Filling
Beat the cream cheese, confectioners’ sugar, flour, and vanilla extract until smooth and creamy, about 3 minutes. Spoon the filling onto a lined baking sheet, freeze for at least 1 and 1/2 hours, then roll each frozen dollop into balls. These chilled cream cheese balls are what transform these cookies into stuffed delights!
Step 7: Assemble the Cookies
Preheat your oven to 350°F (177°C). Roll your chilled dough into tablespoon-sized balls. Press your thumb into each to make an indentation, then place a cream cheese ball inside. Encase the cream cheese completely with the dough, making sure to seal the edges well so the filling stays put while baking.
Step 8: Sugar and Bake
Roll each stuffed cookie in the remaining granulated sugar for a sparkly finish. Place them about 3 inches apart on baking sheets lined with parchment or silicone mats to prevent sticking. Bake for 12-13 minutes until the edges are set but the centers are still soft and inviting.
Step 9: Cool and Enjoy
Let your cookies cool on the baking sheet for 5 minutes after coming out of the oven, then transfer them to a wire rack to cool completely. This resting period helps the filling set just right—giving you that perfect Cream Cheese Stuffed Red Velvet Cookies Recipe experience in every bite.
How to Serve Cream Cheese Stuffed Red Velvet Cookies Recipe
Garnishes
For an extra touch of glam, a light dusting of powdered sugar or a drizzle of white chocolate adds a lovely contrast to the richly colored cookie. You could also sprinkle a few festive red or white sprinkles if you’re serving these during special occasions or holidays.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steaming cup of coffee or hot chocolate. The creamy filling contrasts beautifully with warm or cold beverages, making snack time extra cozy and delightful.
Creative Ways to Present
Serve these stuffed cookies on a decorative platter lined with parchment paper or atop a cake stand for a party-ready presentation. You can also package them individually in small cellophane bags tied with a ribbon—perfect for gifting or party favors that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Once baked and cooled, your Cream Cheese Stuffed Red Velvet Cookies Recipe cookies can be kept in an airtight container at room temperature for up to 3 days. For longer freshness, pop them in the refrigerator where they will stay good for a week, their cream cheese centers remaining delightfully creamy.
Freezing
These cookies freeze beautifully! After assembling the stuffed dough balls, freeze them before baking for up to 3 days. Alternatively, freeze baked cookies in an airtight container for up to 3 months. Just thaw at room temperature when you’re ready to indulge.
Reheating
To enjoy cookies warm, gently heat leftover baked cookies in a 300°F oven for 5-7 minutes or pop them in the microwave for 10-15 seconds. This softens the cream cheese center and refreshes the cookie’s tender crumb—pure comfort in every bite.
FAQs
Can I use a substitute for red food coloring?
Absolutely! Beet powder is a fantastic natural alternative that also gives a lovely red tint. Just use about 2 teaspoons, or adjust to reach your desired color intensity.
Is it necessary to chill the dough and cream cheese filling?
Yes, chilling is crucial. It firms up the dough, making it easier to handle and helps the cookies hold their shape during baking. The cream cheese filling chills to prevent oozing, ensuring that perfect surprise inside.
Can I make these cookies dairy-free?
While the recipe relies on cream cheese and butter, you can swap for dairy-free alternatives like vegan cream cheese and plant-based butter, though the texture and flavor may vary slightly.
How do I prevent the cream cheese filling from leaking?
Make sure to fully encase the cream cheese ball inside the cookie dough and pinch the seams together tightly. Chilling the cream cheese balls before wrapping helps maintain their shape during baking.
Can I double the recipe?
Yes! This recipe scales beautifully. Just make sure to give yourself extra chilling space for both dough and cream cheese filling and bake in batches to avoid overcrowding your oven.
Final Thoughts
If you’re craving a cookie that feels special but isn’t complicated to make, this Cream Cheese Stuffed Red Velvet Cookies Recipe is a real winner. The combination of the moist red velvet dough and creamy, sweet filling is an absolute crowd-pleaser. Once you try these, they’ll quickly become a go-to treat to impress friends, celebrate occasions, or simply satisfy your own sweet tooth. Happy baking and even happier eating!
Print
Cream Cheese Stuffed Red Velvet Cookies Recipe
- Prep Time: 2 hours 45 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 57 minutes
- Yield: 18 cookies
- Category: Cookie
- Method: Baking
- Cuisine: American
Description
These Cream Cheese Stuffed Red Velvet Cookies combine the rich, deep flavors of red velvet cake with a luscious cream cheese filling. Soft, chewy, and irresistibly creamy, these cookies are perfect for holiday treats or any special occasion. The dough is chilled to ensure the perfect texture, and the cream cheese filling is frozen for easy handling before baking to a delightful soft-centered cookie with a sweet, tangy surprise inside.
Ingredients
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 for Cookie Dough:
- 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
Coating:
- 1/2 cup (100g) granulated sugar (for rolling cookies before baking)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined. Set aside for later use.
- Cream Butter and Sugars: Using a mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until the mixture is smooth and creamy, about 2 minutes.
- Add Wet Ingredients and Color: Add the egg, milk, and vanilla extract to the butter mixture and beat until combined around 1 minute. Scrape down the bowl sides as needed. Then, on low speed, gradually mix in the dry ingredients until just combined. Beat in the red food coloring; add more if a brighter color is desired. The dough will be slightly sticky. Cover tightly and chill for 1.5 hours up to 2-3 days.
- Prepare Cream Cheese Filling: In another bowl, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract on medium-high speed until completely smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet and freeze for at least 1.5 hours up to 2-3 days.
- Form Cream Cheese Balls: Remove frozen cream cheese dollops and roll each into a ball, handling gently as they are sticky. Place them in the refrigerator until needed; keep them as cold as possible for stuffing.
- Preheat and Prepare Baking Sheets: Preheat oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
- Shape Stuffed Cookies: Remove chilled cookie dough from refrigerator; if chilled beyond 3-4 hours, let sit 20 minutes at room temperature to soften slightly. Roll dough into 1 Tablespoon-sized balls. Make an indent in one dough ball, place a cream cheese ball inside, then cover with another dough ball, sealing completely around the cream cheese. Repeat with remaining dough and filling.
- Coat and Arrange: Roll each stuffed dough ball in remaining granulated sugar and arrange them spaced 3 inches apart on baking sheets.
- Bake Cookies: Bake cookies for 12-13 minutes or until edges are set but centers remain soft. Remove from oven.
- Cool Cookies: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store covered at room temperature for up to 3 days or refrigerate for 1 week.
Notes
- Chilling the cookie dough and freezing the cream cheese filling is essential for achieving the perfect texture and ease of handling during assembly.
- If the dough is too hard after chilling, allow it to soften slightly at room temperature to ease rolling and shaping.
- You can adjust the amount of red food coloring for desired vibrancy.
- Use parchment paper or silicone mats to prevent sticking during baking.
- These cookies keep best stored in an airtight container and can be refrigerated for up to a week.
