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Red Velvet Cheesecake Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/red-velvet-cheesecake-cookies-recipe/