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Red Velvet Cream Cheese Cookies

Red Velvet Cream Cheese Cookies stacked on a dark surface, with one cookie broken open to reveal a creamy cheese filling and sugar crystals sprinkled around.
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These Red Velvet Cream Cheese Cookies are soft, chewy, and filled with a luscious cream cheese center. With their deep red color, subtle cocoa flavor, and creamy filling, they’re the perfect dessert for holidays, parties, or anytime you crave something special.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg + 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons red gel food coloring
  • 1 tablespoon buttermilk
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1/2 teaspoon vanilla extract (for filling)
  • Optional: 1/2 cup white chocolate chips or sprinkles

Instructions

  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream butter, brown sugar, and white sugar together until light and fluffy.
  3. Add egg, egg yolk, vanilla extract, red food coloring, and buttermilk. Mix until combined.
  4. Gradually add dry ingredients to wet ingredients. Stir until a soft dough forms. Chill for 1 hour.
  5. Meanwhile, mix softened cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop teaspoon-sized portions and freeze for 30 minutes.
  6. Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
  7. Scoop 2 tablespoons of chilled dough, flatten slightly, and wrap around a frozen cream cheese ball, sealing edges completely.
  8. Arrange cookies on the baking sheet, spaced 2 inches apart.
  9. Bake for 13–15 minutes or until edges are set but centers look slightly soft.
  10. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.

Notes

  • Chill both dough and filling to prevent leakage.
  • Use gel food coloring for vibrant red hue.
  • Don’t overbake — cookies firm up as they cool.
  • Store cookies in an airtight container for up to 3 days or refrigerate for a week.
  • Freeze unbaked dough balls for up to 2 months.

Nutrition

Find it online: https://recipeeasily.com/red-velvet-cream-cheese-cookies/