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Cream Cheese Stuffed Red Velvet Cookies Recipe

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4.3 from 6 reviews

Delight in these Cream Cheese Stuffed Red Velvet Cookies that combine the rich, slightly chocolatey flavor of red velvet with a luscious, creamy center. Perfectly soft and chewy with a sweet cream cheese surprise inside, these cookies are a crowd-pleaser for any occasion and easy to make at home.

Ingredients

Cookie Dough

  • 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)

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

Assembly

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

Instructions

  1. Make the cookie dough: Whisk together the flour, cocoa powder, baking soda, and salt in a bowl until combined. Set aside.
  2. Cream the butter and sugars: Using a mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on high speed until smooth and creamy, about 2 minutes.
  3. Add wet ingredients: Beat in the egg, milk, and vanilla extract until combined, about 1 minute. Scrape down the bowl as needed.
  4. Combine dry and wet ingredients: On low speed, gradually mix the dry flour mixture into the wet ingredients until just combined. Beat in the red food coloring, adding an extra 1-2 teaspoons if a brighter red color is desired. The dough will be slightly sticky. Cover and chill for at least 1.5 hours or up to 2-3 days.
  5. Prepare cream cheese filling: In a clean bowl, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract on medium-high until smooth and creamy, about 3 minutes.
  6. Freeze cream cheese filling: Drop teaspoonfuls of the filling onto a lined baking sheet and freeze for at least 1.5 hours or up to 2-3 days.
  7. Form cream cheese balls: Remove frozen filling spoonfuls and roll into balls as best as possible (they may be sticky). Refrigerate until ready to assemble.
  8. Preheat the oven: Set oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
  9. Assemble cookies: If dough chilled longer than 3-4 hours, allow to sit at room temperature for 20 minutes. Roll 1 tablespoon of cookie dough into balls. Press a thumb into each ball to create an indentation. Insert one cream cheese ball into the indentation and cover with another dough ball, sealing completely around the cream cheese.
  10. Roll in sugar: Roll each stuffed cookie ball in the reserved granulated sugar and place on prepared baking sheets, spacing about 3 inches apart.
  11. Bake: Bake for 12-13 minutes until the edges look set but the centers are still soft.
  12. Cool: Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
  13. Storage: Store at room temperature covered for up to 3 days or refrigerate for up to 1 week.

Notes

  • For a brighter red color, add an additional 1-2 teaspoons of red food coloring to the dough.
  • Chilling the dough for at least 1.5 hours helps prevent spreading during baking and enhances flavor.
  • Ensure the cream cheese filling balls are as cold as possible before stuffing to maintain structure inside the cookies.
  • Using parchment paper or silicone mats prevents sticking and makes cleanup easier.
  • Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.

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