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 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.
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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.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, vanilla, and red food coloring.
- Gradually add the dry ingredients until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- 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.
- 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.
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.
FAQs
Yes, using red velvet cake mix can save time! Just add eggs, vegetable oil, and mix-ins to create cookie dough.
Make sure the cream cheese balls are fully covered by the cookie dough before baking, and don’t skip chilling the dough.
Red Velvet Cream Cheese Cookies
Equipment
- baking sheets
- Parchment Paper
- 2 large bowls
- mixer
- wire rack
- Pipe
- Cookie Scoop
Ingredients
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons red food coloring
For the frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Mix in the egg, vanilla, and red food coloring.
- Gradually add the dry ingredients until just combined.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 8–10 minutes, or until the edges are set. Let cookies cool completely on a wire rack.
- Beat cream cheese and butter until smooth. Gradually mix in powdered sugar and vanilla until creamy.
- Spread or pipe the frosting onto the cooled cookies.
- Store in an airtight container in the fridge for up to 4 days.
Notes
-
- 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.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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