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Red Velvet Cream Cheese Cookies

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These Red Velvet Cream Cheese Cookies combine the classic cocoa and vanilla flavors of red velvet with a luscious cream cheese filling for the ultimate soft and chewy treat. Perfect for holidays, Valentine’s Day, or any dessert table.

  • Author: Emily
  • Prep Time: 1 hour 45 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 ⅔ cups (210g) all-purpose flour
  • ¼ cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 tablespoon (15ml) milk
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon red liquid food coloring (or ¾ tsp red gel or 2 tsp beet powder)
  • Cream Cheese Filling:
  • 4 ounces (113g) full-fat cream cheese, softened
  • 1 ¾ cups (210g) confectioners’ sugar
  • 1 tablespoon (8g) all-purpose flour
  • ½ teaspoon pure vanilla extract
  • For Rolling:
  • ½ cup (100g) granulated sugar

Instructions

  1. Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
  2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy. Add egg, milk, and vanilla extract; mix well.
  3. Gradually combine dry ingredients with the wet mixture until a smooth dough forms. Add red food coloring and mix until evenly tinted.
  4. Cover dough and chill for at least 1½ hours.
  5. In another bowl, beat cream cheese, confectioners’ sugar, flour, and vanilla until smooth. Drop teaspoon-sized portions onto a parchment-lined sheet and freeze for 1–2 hours.
  6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Shape 1 tablespoon of red velvet dough into a ball, flatten slightly, and place a frozen cream cheese ball in the center. Cover with another dough piece and seal edges completely.
  8. Roll each stuffed dough ball in granulated sugar and place 3 inches apart on baking sheets.
  9. Bake for 12–13 minutes, or until edges are set but centers remain soft. Cool for 5 minutes before transferring to a rack to cool completely.
  10. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for 1 week.

Notes

  • Chilling both dough and filling is essential to prevent spreading and leaking.
  • For natural coloring, use 2 teaspoons of beet powder instead of red dye.
  • Ensure the cream cheese filling is fully enclosed to avoid leakage.
  • Freeze dough balls for 10 minutes before baking if your kitchen is warm.
  • For a gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum.
  • Unbaked cookies can be frozen for up to 3 months; bake directly from frozen.

Nutrition

Find it online: https://recipeshots.com/red-velvet-cream-cheese-cookies-recipe/