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Cream Cheese Stuffed Red Velvet Cookies Recipe

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4 from 6 reviews

Delightfully soft and festive, these Cream Cheese Stuffed Red Velvet Cookies feature a moist red velvet dough wrapped around a smooth, rich cream cheese filling. Perfectly balanced with cocoa and vanilla flavors, these stuffed cookies are rolled in sugar and baked until their edges are set, making them an irresistible treat for holidays or any special occasion.

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 & Dough

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar (plus additional 1/2 cup for rolling)
  • 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

Instructions

  1. Make the cookie dough: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until combined, then set aside.
  2. Cream the butter and sugars: Using a mixer fitted with a paddle attachment, beat the softened butter, 1/2 cup granulated sugar, and brown sugar together on high speed for about 2 minutes until smooth and creamy. Add the egg, milk, and vanilla extract and beat for another minute until combined, scraping down the sides as needed.
  3. Combine wet and dry ingredients: On low speed, gradually mix the dry flour mixture into the wet ingredients until just combined. Beat in the red food coloring thoroughly. The dough will be slightly sticky. Cover tightly with plastic wrap or foil and chill in the refrigerator for at least 1.5 hours or up to 2-3 days.
  4. Prepare the cream cheese filling: In a clean bowl, beat the room temperature cream cheese, confectioners’ sugar, flour, and vanilla extract on medium-high speed for about 3 minutes until smooth and creamy. Spoon teaspoonfuls onto a lined baking sheet and freeze for at least 1.5 hours or up to 2-3 days.
  5. Shape the cream cheese balls: Remove the cream cheese spoonfuls from the freezer and roll each into a ball as best as possible. They may be sticky. Store these balls in the refrigerator until ready to assemble the cookies, keeping them very cold.
  6. Preheat the oven and prepare baking sheets: Set the oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone mats.
  7. Assemble the cookies: Take the cookie dough out of the refrigerator. If chilled over 3-4 hours, let rest for about 20 minutes to soften slightly. Roll portions of cookie dough (1 tablespoon each) into balls. Press your thumb into a dough ball to make an indentation. Place one cold cream cheese ball into the indentation, then cover with another dough ball. Gently mold the two dough balls together so the cream cheese is fully enclosed. Repeat for all dough and filling.
  8. Roll and arrange: Roll each stuffed cookie dough ball in the reserved granulated sugar to coat. Place them on the prepared baking sheets spaced about 3 inches apart.
  9. Bake the cookies: Bake for 12-13 minutes or until the edges look set but the centers still appear soft. Do not overbake to keep the cream cheese filling creamy.
  10. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Storage: Once cooled, store cookies covered at room temperature for up to 3 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Make sure the cream cheese is full-fat and at room temperature for a smooth filling.
  • Adjust red food coloring quantity for the desired intensity of red color.
  • Freezing the cream cheese filling balls helps them maintain shape while assembling and baking.
  • Do not skip chilling the dough as it improves the texture and flavor of the cookies.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • These cookies have a soft center; avoid overbaking to maintain creaminess inside.
  • Substitute milk with any dairy or non-dairy alternative if preferred.

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