These Cream Cheese Filled Red Velvet Cookies are the ultimate indulgence! With their soft, chewy red velvet exterior and creamy, tangy cream cheese filling, they’re a decadent treat that’s perfect for Valentine’s Day, Christmas, or any occasion where you want to impress.
The deep red color, subtle cocoa flavor, and luscious filling make these cookies irresistible. They’re surprisingly easy to make, and the rich combination of flavors will have everyone asking for the recipe!
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer
- Parchment paper
- Baking sheets
- Spoon or cookie scoop
Ingredients Overview
- Red velvet cookie dough: A cocoa-flavored, red-hued dough forms the base for these cookies.
- Cream cheese filling: The creamy, tangy filling balances the sweetness of the cookie.
- Vanilla and cocoa: Key ingredients for the signature red velvet flavor.
Ingredients
Red Velvet Cookie Dough
- 2 1/4 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1/3 cup buttermilk
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Prepare the cream cheese filling
In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm. - Make the red velvet cookie dough
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. - Cream the butter and sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. - Add wet ingredients
Mix in the egg, vanilla extract, and red food coloring until fully incorporated. Gradually mix in the buttermilk. - Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Cover and refrigerate for at least 1 hour. - Assemble the cookies
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough and flatten it slightly. Place a frozen cream cheese ball in the center, then wrap the dough around it, sealing the edges completely. Roll into a smooth ball. - Bake
Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 12–14 minutes, or until the edges are set and the tops are slightly cracked. - Cool and serve
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Prep Time
20 minutes (+1 hour chilling and 30 minutes freezing time)
Cook Time
14 minutes
Total Time
1 hour 44 minutes
Nutrition (per cookie, ~20 cookies)
- Calories: ~190
- Fat: ~9g
- Carbohydrates: ~25g
- Protein: ~2g
Expert Tips
- Chill the dough: Chilling ensures the dough is easier to handle and prevents the cookies from spreading too much.
- Seal tightly: Ensure the dough fully encases the cream cheese filling to prevent it from leaking during baking.
- Use gel food coloring: Gel food coloring provides vibrant color without altering the dough’s consistency.
FAQs
Can I make these cookies ahead of time?
Yes! The dough and cream cheese filling can be prepared a day ahead and stored in the refrigerator. Assemble and bake when ready.
What if I don’t have buttermilk?
Make a substitute by mixing 1/3 cup of milk with 1/2 teaspoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
How do I store these cookies?
Store in an airtight container in the refrigerator for up to 5 days.
Storing & Freezing
- Storing: Keep cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the unbaked dough balls (with filling) for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Substitutions & Variations
- Gluten-free option: Use a gluten-free all-purpose flour blend.
- Chocolate lovers: Add mini chocolate chips to the dough for extra richness.
- Festive colors: Use green food coloring for Christmas or pastel shades for Easter.
Cream Cheese Filled Red Velvet Cookies
These Cream Cheese Filled Red Velvet Cookies are the ultimate indulgence! With their soft, chewy red velvet exterior and creamy, tangy cream cheese filling, they’re a decadent treat that’s perfect for Valentine’s Day, Christmas, or any occasion where you want to impress.
Equipment
- Mixing bowls
- - Electric mixer
- Parchment paper
- - Baking sheets
- - Spoon or cookie scoop
Ingredients
- #### Red Velvet Cookie Dough
- - 2 1/4 cups all-purpose flour
- - 2 tablespoons cocoa powder
- - 1 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1/2 cup unsalted butter softened
- - 3/4 cup granulated sugar
- - 1/2 cup packed brown sugar
- - 1 large egg
- - 1 teaspoon vanilla extract
- - 1 tablespoon red food coloring
- - 1/3 cup buttermilk
- #### Cream Cheese Filling
- - 8 oz cream cheese softened
- - 1/4 cup granulated sugar
- - 1 teaspoon vanilla extract
Instructions
- **Prepare the cream cheese filling**
- In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm.
- **Make the red velvet cookie dough**
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- **Cream the butter and sugars**
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- **Add wet ingredients**
- Mix in the egg, vanilla extract, and red food coloring until fully incorporated. Gradually mix in the buttermilk.
- **Combine wet and dry ingredients**
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Cover and refrigerate for at least 1 hour.
- **Assemble the cookies**
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop 2 tablespoons of dough and flatten it slightly. Place a frozen cream cheese ball in the center, then wrap the dough around it, sealing the edges completely. Roll into a smooth ball.
- **Bake**
- Place the dough balls onto the prepared baking sheets, spaced about 2 inches apart. Bake for 12–14 minutes, or until the edges are set and the tops are slightly cracked.
- **Cool and serve**
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
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