Go Back
–+ servings
Red velvet cookies topped with swirls of white frosting and sprinkled with red crumbs are displayed on a white surface.
Print Recipe
5 from 1 vote

Red Velvet Cream Cheese Cookies

Learn how to bake the best Red Velvet Cream Cheese Cookies! Soft, chewy cookies with a creamy cheesecake center—perfect for any occasion.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 173kcal
Author: Wendy

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.  
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. 

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 114mg | Potassium: 39mg | Fiber: 1g | Sugar: 16g | Vitamin A: 250IU | Calcium: 12mg | Iron: 1mg