Red Velvet Cheesecake Cookies Recipe

Introduction

Indulge in the perfect combination of rich red velvet cookies filled with creamy cheesecake centers. These Red Velvet Cheesecake Cookies offer a delightful balance of flavors and textures that are sure to impress at any gathering or simply satisfy your sweet tooth.

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
• 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)
• 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: Prepare the cheesecake filling by beating together the cream cheese, powdered sugar, and 1 tablespoon of flour in a medium bowl until smooth and creamy. Scoop spoonfuls (about 2 teaspoons each) onto wax paper-lined cookie sheets and freeze for at least 2 hours.
2. Step 2: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy.
4. Step 4: Mix the egg, vanilla extract, vinegar, and red food coloring into the butter mixture until combined. The dough will appear bright but will darken once the dry ingredients are added.
5. Step 5: Gradually beat the dry ingredients into the wet ingredients until fully incorporated. Cover the dough and refrigerate for at least 2 hours or up to 48 hours.
6. Step 6: To assemble, scoop 1 to 1.5 tablespoons of cookie dough and flatten slightly to form a shallow bowl shape. Place one frozen cheesecake dollop on top, then cover with another flattened scoop of cookie dough.
7. Step 7: Pinch the edges together to completely encase the cheesecake filling and roll into a smooth ball.
8. Step 8: If desired, roll the cookie dough balls in the optional granulated sugar for an extra sweet crust.
9. Step 9: Place the assembled cookie balls on a tray and freeze for at least 30 minutes before baking.
10. Step 10: Preheat your oven to 350°F (180°C) and line baking sheets with parchment paper. Arrange the frozen cookie balls at least 2 inches apart on the sheets.
11. Step 11: Bake one tray at a time for 12-14 minutes or until the tops appear set. Allow cookies to cool on the baking sheet.
12. Step 12: For the glaze, whisk together 1 cup powdered sugar with 1 tablespoon milk, adding more milk and sugar gradually until the glaze is smooth, white, and drizzlable.
13. Step 13: Drizzle the glaze over cooled cookies using a spoon or a piping bag made from a freezer bag with a small corner cut off.

Tips & Variations

• Use gel food coloring for a more vibrant red without adding too much liquid to the dough.
• Keep cheesecake dollops frozen until just before assembly to prevent softness and stickiness.
• For a richer glaze, substitute milk with heavy cream or add a teaspoon of vanilla extract.
• Store leftover cookies in an airtight container at room temperature for a softer texture or in the refrigerator for firmer cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To keep them fresh longer, freeze the baked cookies for up to 2 months. Reheat refrigerated or frozen cookies in a 300°F (150°C) oven for 5-7 minutes to restore their softness and enhance the cheesecake filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of brick style?

Brick-style cream cheese is firmer and holds its shape better for the filling. While you can use regular cream cheese, it may be softer and trickier to form the filling dollops properly.

Why is vinegar added to the dough?

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

Red Velvet Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 63 reviews

These Red Velvet Cheesecake Cookies combine the rich flavor of red velvet with a luscious cream cheese filling, creating a soft, moist, and indulgent treat. Featuring a tender cocoa-flavored cookie exterior wrapped around a creamy, tangy cheesecake center, these cookies are perfect for a special dessert or festive occasion.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 13 minutes per batch
• Total Time: 4 hours 30 minutes (including chilling and freezing times)
• Yield: 24 cookies 1x
• Category: Dessert
• 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 preferred)

Optional Coating and Glaze

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

Instructions

1. Make the cheesecake filling: In a medium bowl, beat together cream cheese, powdered sugar, and flour until smooth and creamy. Line a cookie sheet or plate with wax paper and scoop out spoonfuls (about 2 teaspoons) onto it. Freeze for at least 2 hours until firm.
2. Prepare the red velvet cookie dough dry ingredients: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the butter and sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and well combined.
4. Add wet ingredients and coloring: Mix the egg, vanilla extract, distilled vinegar, and red food coloring into the butter-sugar mixture until fully incorporated. The dough will look bright red initially but will tone down after adding the dry ingredients.
5. Combine dry and wet ingredients: Gradually beat the flour mixture into the wet ingredients until a cohesive dough forms.
6. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to firm up.
7. Assemble cookie dough balls: Scoop 1 to 1.5 tablespoons of chilled dough and flatten slightly to form a shallow bowl shape. Place one frozen cheesecake dollop in the center, then top with another 1 to 1.5 tablespoons of dough. Pinch and seal the edges completely around the cheesecake filling, then gently roll into a smooth ball.
8. Optional sugar coating: If desired, roll the cookie balls in granulated sugar for a sparkly outer texture.
9. Freeze assembled cookie dough balls: Place the dough balls on a plate or baking sheet and freeze for at least 30 minutes (or store in a freezer bag) until firm before baking.
10. Preheat and prepare baking sheet: When ready to bake, preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper.
11. Bake the cookies: Place frozen cookie balls on the sheet 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 appear set.
12. Cool the cookies: Let the cookies cool on the baking sheet before glazing.
13. Make and apply the glaze: Whisk 1 tablespoon milk with 1 cup powdered sugar until smooth. Gradually add more milk and powdered sugar as needed to achieve a white, thin drizzle consistency. Drizzle the glaze over cooled cookies using a spoon or piping bag made from a freezer bag corner.

Notes

• Keep the cream cheese dollops frozen until assembly to prevent them from becoming too soft to work with.
• If you prefer a deeper red color, add more red food coloring but be cautious as the dough color is bright and will mellow.
• Don’t thaw the dough balls before baking; baking from frozen helps preserve the cream cheese center.
• Use parchment paper for baking sheets rather than wax paper to avoid sticking and uneven baking.
• Flour for the cheesecake filling helps stabilize it during freezing and baking.
• The vinegar activates baking soda for proper leavening and adds a subtle tang.

Keywords: red velvet cookies, cheesecake cookies, cream cheese filled cookies, dessert, holiday cookies, soft cookies