These red velvet cookies are everything you love about the classic cake, but in a soft, chewy cookie with a luscious cream cheese filling. Perfect for holidays, special occasions, or just because, they’re the kind of treat that looks fancy but is surprisingly simple to make at home.

Why You’ll Love This Recipe?

Soft and chewy with a creamy surprise inside
Beautiful red color, making them great for festive occasions
A perfect balance of cocoa flavor and sweet tangy cream cheese
Easy to make with pantry-friendly ingredients

Ingredients

You’ll need a mix of baking staples along with red food coloring to get that signature red velvet look. The filling is a simple but irresistible combination of cream cheese and sugar. You’ll find the full list of ingredients below in the recipe card.

Prepare the Cream Cheese Filling

In a small bowl, mix the cream cheese and sugar until smooth. Scoop out small portions and place them on a lined baking sheet. Freeze for at least 30 minutes—this makes stuffing the cookies so much easier.

Make the Cookie Dough

In a mixing bowl, cream together butter and sugar until fluffy. Add the eggs, vanilla extract, and a splash of red food coloring. In a separate bowl, whisk together the dry ingredients—flour, cocoa powder, baking soda, and a pinch of salt. Gradually mix the dry ingredients into the wet ingredients, stirring just until combined.

Shape and Fill the Cookies

Scoop out a portion of cookie dough, flatten it in your palm, and place a frozen cream cheese ball in the center. Wrap the dough around the filling, making sure it’s completely sealed. Place the stuffed cookie dough balls onto a lined baking sheet.

Bake to Perfection

Preheat your oven and bake the cookies until they have set edges but are still soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Expert Tips and Tricks

Freezing the cream cheese filling prevents it from melting too quickly while baking
Use gel food coloring for a more vibrant red without altering the texture
Don’t overmix the dough—just mix until everything is combined to keep the cookies tender
Let the cookies cool slightly before eating to allow the filling to set

Recipe Variations and Possible Substitutions

Swap the red food coloring for a natural alternative like beet powder
Add chocolate chips to the dough for extra richness
Use a flavored extract like almond or peppermint for a fun twist
Make them extra festive by rolling the dough in powdered sugar before baking

Serving and Pairing Suggestions

These cookies are fantastic on their own, but you can take them to the next level by serving them with:

A glass of cold milk
A scoop of vanilla or cream cheese ice cream
A warm cup of coffee or hot cocoa
A drizzle of melted white chocolate for extra sweetness

Storage and Reheating Tips

Store these cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, refrigerate them for up to a week. To freeze, place them in a single layer in an airtight container and freeze for up to 2 months. Warm them slightly in the microwave before serving for that just-baked taste.

FAQs

Can I make these cookies ahead of time?
Yes! You can prepare the dough and freeze the stuffed cookie balls, then bake them straight from the freezer. Just add a couple of extra minutes to the baking time.

Do I have to use red food coloring?
No, the food coloring is just for looks. You can leave it out or use a natural alternative like beet powder.

Why is my filling leaking out?
Make sure the cream cheese filling is fully enclosed in the dough and properly frozen before baking.

Can I use store-bought cream cheese frosting instead of making the filling?
It’s best to stick with the homemade filling since store-bought frosting is too soft and may melt too quickly in the oven.

Conclusion

These red velvet cream cheese stuffed cookies are a fun and delicious twist on a classic dessert. Whether you’re making them for a special occasion or just because, they’re sure to impress with their soft texture, rich flavor, and creamy center. Give them a try and let me know how they turn out!

Luscious Red Velvet Cookies with a Creamy Cheesecake Surprise

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Author: Lily Carter
Prep Time: 2 hours, 45 minutes
Cook Time: 12 minutes
Total Time: 3 hours, 15 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These cream cheese stuffed red velvet cookies are like a chewy and dense slice of red velvet cake with cream cheese frosting.

Instructions

Make the cookie dough: Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients (flour mixture) into the wet ingredients until combined. Finally, beat in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days.
Meanwhile, make the cream cheese filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.
Remove cream cheese spoonfuls from the freezer. Roll each into a ball as best you can. It will be a little sticky. Place in the refrigerator until ready to use in step 7. You want them as cold as possible!
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
Assemble the cookies: Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll. Roll cookie dough, 1 Tablespoon each, into balls. Using your thumb, make an indent into one cookie dough ball. Remove cream cheese balls from the refrigerator. Place one inside the indentation. Cover the cream cheese ball with another cookie dough ball and mold the two dough balls around the cream cheese, making sure it is completely covered and snug inside. Repeat with remaining cookie dough and cream cheese.
Rolling: Roll each stuffed cookie dough ball in remaining granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until edges appear set. Centers will look soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.

Notes

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. You can also make the cream cheese filling in step 4 and freeze for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls with cream cheese inside (that you assembled in step 7) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in remaining 1/2 cup granulated sugar. Bake as directed. Read my tips and tricks on how to freeze cookie dough.

Milk: Any milk, dairy or non-dairy, works. I like to use buttermilk.

Red Food Coloring: I’ve successfully made these cookies using beet powder instead of red food coloring – this is a wonderful natural alternative to food coloring. Use 2 teaspoons for a slight red color.

Keep Everything Cold: If the cream cheese filling or cookie dough become too soft as you assemble the cookies in step 7, simply place back into the refrigerator for a few minutes.

Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Nutrition

Calories: 120
Sugar: 15g
Sodium: 95mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg