Cream Cheese Stuffed Red Velvet Cookies

Cream Cheese Stuffed Red Velvet Cookies are a delightful treat that combines the classic flavors of red velvet cake with the rich creaminess of cream cheese filling. These cookies are not only beautiful with their vibrant red color but also taste amazing. They are perfect for special occasions, holiday gatherings, or simply to enjoy a sweet treat at home.

Why Make This Recipe

These cookies are more than just a snack; they are a fun way to impress family and friends. The soft and chewy texture paired with the creamy filling makes each bite a delicious experience. Plus, the striking red color is sure to catch the eye, making them a beautiful addition to any dessert table. Baking these cookies can also be a great way to spend time in the kitchen and create something special.

How to Make Cream Cheese Stuffed Red Velvet Cookies

Ingredients:

1 2/3 cups (210g) all-purpose flour
1/4 cup (21g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed brown sugar
1 large egg (room temperature)
1 tablespoon (15ml) milk
2 teaspoons pure vanilla extract
1 tablespoon red food coloring (liquid, gel, or 2 tsp beet powder)
4 oz (113g) full-fat cream cheese
1 3/4 cups (210g) confectioners’ sugar
1 tablespoon (8g) all-purpose flour
1/2 teaspoon pure vanilla extract
1/2 cup (100g) granulated sugar (for rolling)

Directions:

In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a mixer, beat the softened butter, granulated sugar, and brown sugar until creamy (about 2 minutes).
Add the egg, milk, and vanilla to the mixture and beat until combined.
Slowly mix the dry ingredients into the wet mixture. Add red food coloring to achieve your desired shade.
Cover the dough and chill for at least 1 1/2 hours, or up to 3 days.
For the cream cheese filling, beat the cream cheese, confectioners’ sugar, flour, and vanilla until smooth (about 3 minutes).
Drop teaspoonfuls of the filling onto a lined baking sheet and freeze for at least 1 1/2 hours. Roll each spoonful into a ball and keep chilled.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
Roll the cookie dough into balls (1 tablespoon each). Make an indent in the center of each ball, place a cream cheese ball inside, and mold the dough around it to seal.
Roll each stuffed cookie in granulated sugar.
Place cookies 3 inches apart on the baking sheets. Bake for 12-13 minutes, or until the edges are set.
Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to cool completely.

How to Serve Cream Cheese Stuffed Red Velvet Cookies

These cookies are best served warm or at room temperature. They make a wonderful snack on their own, or you can pair them with a glass of milk or a cup of coffee for a nice treat. They are also great for parties, celebrations, or as a tasty gift for friends and family.

How to Store Cream Cheese Stuffed Red Velvet Cookies

Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Place the cooled cookies in a single layer in a freezer-safe bag or container. They will stay fresh for up to three months.

Tips to Make Cream Cheese Stuffed Red Velvet Cookies

Make sure your butter is softened to room temperature for the best mixing results.
Chilling the cookie dough is important to help the cookies hold their shape during baking.
You can adjust the amount of red food coloring to your liking to achieve your preferred shade of red.
When rolling the cookies in sugar, give them a good coat for a sweet crunch on the outside!

Variation

If you want to switch things up, you can add chocolate chips to the cookie dough for an extra chocolatey flavor. Another variation is to use different colored food coloring to match the occasion, like green for St. Patrick’s Day or pastel colors for Easter!

FAQs

1. Can I use low-fat cream cheese for the filling?
Yes, you can use low-fat cream cheese, but the filling may not be as creamy.

2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

3. Can I make the dough ahead of time?
Absolutely! The cookie dough can be chilled in the refrigerator for up to 3 days before baking.