Red Velvet Cheesecake Cookies Recipe

Introduction

These Red Velvet Cheesecake Cookies combine the rich, creamy tang of cheesecake with the deep cocoa flavor of red velvet. Perfectly soft and festive, they make a delightful treat for any occasion. The cheesecake center adds a luscious surprise inside every bite.

Ingredients

• 4 ounces cream cheese (112 grams), brick style, full fat
• 3/4 cup powdered sugar
• 1 tablespoon flour
• 1 2/3 cup all-purpose flour (209 grams)
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened but not melting
• 1/2 cup brown sugar (105 grams), light preferred
• 1/3 cup granulated sugar (67 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon distilled vinegar (or white vinegar)
• 1-2 teaspoons red food coloring (gel recommended)
• 1/3 cup granulated sugar (67 grams), optional for rolling
• 1-2 tablespoons milk or whipping cream
• 1-2 cups powdered sugar (110-220 grams) for glaze

Instructions

1. Step 1: Make the cheesecake filling by beating the cream cheese, 3/4 cup powdered sugar, and 1 tablespoon flour in a medium bowl until smooth and creamy. Scoop about 2 teaspoons of the mixture onto wax paper-lined sheet and freeze for at least 2 hours before assembling.
2. Step 2: Whisk together 1 2/3 cup flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3. Step 3: In a separate large bowl, beat softened butter with brown sugar and 1/3 cup granulated sugar until creamy.
4. Step 4: Add the egg, vanilla extract, vinegar, and red food coloring to the butter mixture. Beat until combined; the dough will be bright red but will mellow after adding dry ingredients.
5. Step 5: Incorporate the dry ingredient mixture into the wet ingredients until combined. Cover and refrigerate dough for at least 2 hours or up to 48 hours.
6. Step 6: To assemble, scoop 1 to 1.5 tablespoons of dough and flatten slightly into a shallow bowl shape with curved edges. Place one frozen cream cheese dollop on top, then cover with another 1 to 1.5 tablespoons of dough. Pinch edges to seal fully and roll into a ball.
7. Step 7: Optionally roll each dough ball in 1/3 cup granulated sugar. Place the balls on a tray and freeze for at least 30 minutes before baking.
8. Step 8: Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. Place frozen dough balls at least 2 inches apart and bake one sheet at a time for 12-14 minutes, until tops appear set.
9. Step 9: Cool cookies on the baking sheet before glazing.
10. Step 10: Prepare glaze by whisking 1 cup powdered sugar with 1 tablespoon milk. Gradually add more milk and powdered sugar until glaze is thin enough to drizzle but still white. Drizzle over cooled cookies using a spoon or a piping bag made from a cut freezer bag corner.

Tips & Variations

• Use gel food coloring for a vibrant red without altering dough consistency.
• Keep the cream cheese filling frozen until assembly to prevent it from melting into the dough.
• Rolling dough balls in granulated sugar adds a pleasant crunch and sparkle but can be omitted if preferred.
• For a richer glaze, substitute milk with whipping cream.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. The glaze is best applied fresh but can be stored separately and added after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough and filling ahead of time?

Yes, the dough can be refrigerated for up to 48 hours and the cream cheese filling can be prepared and frozen ahead. Just keep them chilled until ready to assemble.

Why is vinegar used in the dough?

Vinegar reacts with the baking soda to help the cookies rise and enhances the classic tangy flavor character of red velvet desserts.

Red Velvet Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

These Red Velvet Cheesecake Cookies combine the rich, creamy tang of cheesecake filling with the moist, vibrant flavor of red velvet cookie dough. Rolled into balls with a luscious cream cheese center, these cookies bake up soft and cakey with a striking contrast in texture and flavor, finished with a delicate powdered sugar glaze for a sweet, elegant touch.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 3 hours including chilling and freezing times
• Yield: Approximately 24 cookies 1x
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 4 ounces cream cheese (112 grams), brick style, full fat
• 3/4 cup powdered sugar
• 1 tablespoon flour

Red Velvet Cookie Dough

• 1 2/3 cups all-purpose flour (209 grams)
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened but not melting
• 1/2 cup brown sugar (105 grams), light
• 1/3 cup granulated sugar (67 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon distilled vinegar or white vinegar
• 1–2 teaspoons red food coloring (gel recommended)

Additional Ingredients

• 1/3 cup granulated sugar (67 grams) (optional for rolling)
• 1–2 tablespoons milk or whipping cream (for glaze)
• 1–2 cups powdered sugar (110–220 grams) (for glaze)

Instructions

1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and flour until smooth and creamy. Line a cookie sheet or plate with wax paper and drop 2 teaspoon-sized dollops of the mixture onto the lined surface. Freeze these dollops for at least 2 hours to firm them up before assembling the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside.
3. Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is creamy and smooth.
4. Add Wet Ingredients and Coloring: Mix the egg, vanilla extract, vinegar, and red food coloring into the butter mixture until combined well. The dough will appear neon red at this point.
5. Combine Dry and Wet Ingredients: Gradually beat the dry ingredients into the butter mixture until fully incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to allow flavors to develop and dough to firm.
6. Assemble Cookie Dough Balls: Scoop 1 to 1.5 tablespoons of cookie dough and flatten slightly, shaping the edges up into a shallow bowl to hold the cream cheese filling. Remove one cream cheese dollop from the freezer and place it on the dough. Then scoop another 1 to 1.5 tablespoons of dough, flatten it, and place it over the filling. Pinch the edges together to seal the cream cheese completely and roll into a ball. Optionally, roll the assembled dough balls in the additional 1/3 cup granulated sugar for extra sweetness and texture.
7. Freeze Dough Balls: Place the assembled cookie dough balls on a tray, cover them, and freeze for at least 30 minutes or store in a freezer bag until baking.
8. Preheat Oven and Prepare for Baking: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper (do not use wax paper). Keep the cookie dough balls frozen until ready to bake.
9. Bake the Cookies: Arrange the frozen cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time in the center of the oven for 12-14 minutes, or until the tops look set but the cookies remain soft.
10. Cool the Cookies: Allow the cookies to cool on the baking sheet before glazing.
11. Prepare and Apply Glaze: Whisk together approximately 1 tablespoon of milk with 1 cup powdered sugar, gradually adding more milk and powdered sugar to achieve a white, thin drizzle consistency. Spoon the glaze into a small piping bag, such as a freezer bag with a corner snipped, and drizzle over the cooled cookies for an elegant finish.

Notes

• Keep the cream cheese dollops frozen until assembling to prevent them from melting and sticking.
• You can adjust the amount of red food coloring depending on your preferred intensity of color.
• Rolling the dough balls in sugar is optional but adds a nice texture and a little extra sweetness.
• Do not thaw the cookie dough balls before baking, as baking frozen ensures the cream cheese stays inside and the cookies bake evenly.
• For a richer glaze, use whipping cream instead of milk.
• Store cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for longer storage.

Keywords: red velvet cookies, cheesecake stuffed cookies, red velvet dessert, festive cookies, cream cheese filling, holiday cookies