Red Velvet Cream Cheese Cookies

Red Velvet Cream Cheese Cookies are soft and chewy cookies that are topped with a rich and creamy cream cheese frosting. They are a beautiful dessert for any time of the year.

Red velvet cookies topped with swirls of cream cheese frosting and sprinkled with crumbs, arranged on a white platter.

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Red Velvet Cream Cheese Cookies combine these two iconic flavors into one sweet, chewy delight. With a soft, chewy red velvet cookie dough filled with a creamy cheesecake center, this recipe might even become your new favorite dessert!

The vibrant red color of these cookies makes them stand out on any dessert table, making them a perfect addition to holiday gatherings or special occasions. And with their irresistible combination of flavors, they will surely be a hit with everyone who tries them.

If you love Cream Cheese icing recipes, you should try this Mini Christmas Bundt Cake recipe or this.

Ingredients

This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.

Flour – For best results, use all-purpose flour in this recipe. Cake flour or self-rising flour will yield different textures and may not give you the desired result.
Unsalted Butter – I recommend using unsalted butter to control the saltiness of your cookies. If you only have salted butter on hand, simply omit adding any additional salt to the dough.
Cream Cheese – Make sure your cream cheese is at room temperature before mixing it into the cookie dough. This will ensure a smooth and creamy center for your cookies.
Red Food Coloring – You can use liquid or gel food coloring for this recipe, but be careful when measuring out the amount, as too much can alter the texture and taste of the cookies. Start with a small amount and add more as needed until you reach your desired shade of red.
Cocoa Powder – Cocoa powder gives red velvet its signature mild chocolate flavor. Use high-quality unsweetened cocoa powder for the best results.
Baking Soda and Salt – Baking soda helps the dough rise, while kosher salt balances the sweetness, enhancing the flavor of the red velvet and the creamy cheesecake filling.
Granulated Sugar + Brown Sugar – Using a mix of white sugar and brown sugar is crucial for not just sweetness but also moisture. Brown sugar adds depth and a hint of caramel-like flavor, giving you perfectly chewy cookies.
Egg – A single egg yolk binds the ingredients together while keeping the dough nice and rich.
Powdered Sugar – Confectioners’ sugar (aka powdered sugar) sweetens the cheesecake filling and gives it a silky texture.
Vanilla Extract – A touch of vanilla extract ties the flavors together, enhancing both the cookie and the filling.

Instructions

This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.

A clear bowl containing sifted cocoa powder and flour is on a countertop. Nearby are a sifter, vanilla extract, and other baking ingredients.

In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

A mixing bowl with butter, brown sugar, granulated sugar, and a bottle of vanilla extract nearby.

In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, vanilla, and red food coloring.

A mixing bowl contains softened butter, powdered sugar, and vanilla extract, with a hand mixer on the side. A cooling rack with baked cookies is visible in the background.

Gradually add the dry ingredients until just combined.

Four scoops of red cookie dough on a white surface.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.

Red cookies on a cooling rack with butter and cream cheese in a glass bowl, surrounded by a whisk and measuring cup.

In your preheated oven, Bake until the edges are set. Beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until creamy.

Red velvet cookies topped with swirls of creamy white frosting are placed on a metal cooling rack.

Spread or pipe the frosting onto the cooled cookies.

Storage

Storage – Store baked cookies in an airtight container at room temperature for up to 3 days.

Freezing – For longer storage, freeze unfrosted cookies in a plastic bag or airtight container for up to 3 months. You can also freeze unused cookie dough or leftover frozen mounds of cheesecake filling.

Reheating – To enjoy cookies warm, reheat them in the microwave for 10-15 seconds.

Red velvet cookies with white frosting are displayed on a plate, with one having a bite taken out.

Wendy’s Tips

Chill the Dough: Chilling the cookie dough before assembling helps prevent the cookies from spreading too much during baking.
Use a Cookie Scoop: For consistently shaped large cookies, a cookie scoop works wonders.
Fill with Cream Cheese Filling: Use a piping bag or ziplock bag with the corner cut off to neatly fill each cookie. Alternatively, you can use a small spoon to add the filling carefully.

What To Serve With Red Velvet Cream Cheese Cookies

A Hot Cup of Coffee or Tea: Pair these cookies with a warm cup of your favorite coffee or tea for the ultimate cozy treat. Try out this Caramel Brulee Latte. The rich flavors of the red velvet and cream cheese filling complement a hot beverage perfectly!

A Scoop of Vanilla Ice Cream: Take your dessert game to the next level by serving these cookies with a scoop of creamy vanilla ice cream or some Black Forest Ice Cream on the side. The combination is absolutely irresistible.

A Glass of Milk: You can’t go wrong with the classic choice—dip the cookies in a cold glass of milk for that nostalgic sweetness that’s always a hit.

Red velvet cookies topped with swirls of white frosting on a white plate.

FAQs

Can I use red velvet cake mix instead?

Yes, using red velvet cake mix can save time! Just add eggs, vegetable oil, and mix-ins to create cookie dough.

How do I avoid cracks in my cookies?

Make sure the cream cheese balls are fully covered by the cookie dough before baking, and don’t skip chilling the dough.