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
Scale
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.
