Red Velvet Cream Cheese Cookies

There’s something truly special about Red Velvet Cream Cheese Cookies. These little beauties combine the rich cocoa flavor of classic red velvet with the creamy decadence of cheesecake all wrapped into one bite-sized treat. Soft, chewy, and filled with a surprise cream cheese center, these cookies are as stunning to look at as they are to eat.

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Why You’ll Love Red Velvet Cream Cheese Cookies

I don’t know about you, but red velvet desserts have always felt like a little celebration. These cookies bring all that festivity in an easy, handheld version. Here are just a few reasons I know you’ll adore them:

• Showstopping appearance: The deep red color with a snowy white filling is striking on any dessert table.
• Rich and creamy flavor: The cocoa notes balance perfectly with the tangy cream cheese filling.
• Perfect for holidays or gifting: Valentine’s Day, Christmas, birthdays—you name it, these cookies fit right in.
• Soft and chewy texture: The cookie itself stays moist while the center adds that melt-in-your-mouth surprise.

What Do Red Velvet Cream Cheese Cookies Taste Like?

Imagine biting into a slightly crisp cookie edge that quickly gives way to a fudgy, chewy center. Then—bam!—the luscious cream cheese filling hits, giving you that cheesecake-meets-cookie experience. The cocoa is subtle but definitely there, while the sweetness is perfectly balanced by the tangy filling. Anything but boring!!

Benefits of Making These Cookies

• Impressive without being complicated. They look bakery-level fancy but don’t require professional skills.
• Versatile. Dress them up with sprinkles, drizzle white chocolate on top, or keep them simple.
• Freezer-friendly. You can make the dough ahead and bake when needed.

Ingredients for Red Velvet Cream Cheese Cookies

For the cream cheese filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the cookie dough:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar (classic in red velvet!)
• 2 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon red food coloring

Tools You’ll Need

• Mixing bowls (one for filling, one for dough)
• Electric mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop (helps get uniform cookies)

Ingredient Additions and Substitutions

• Food coloring: Prefer natural? Try beet powder or pomegranate juice concentrate for a more subtle red.
• Filling twist: Mix in mini chocolate chips or crushed Oreos with the cream cheese for extra fun.
• Sugar swap: Use coconut sugar instead of brown sugar for a slightly deeper caramel note.

Step-by-Step Instructions

1. Make the filling

In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Drop small spoonfuls onto a parchment-lined plate and freeze for 30 minutes (this keeps them firm for stuffing).

2. Make the cookie dough

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, vanilla, and vinegar. Add food coloring and mix well.

In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually add to the wet ingredients until just combined.

3. Assemble the cookies

Scoop about 2 tablespoons of dough and flatten slightly in your hand. Place a frozen cream cheese ball in the center, then cover with another small piece of dough, sealing edges well.

4. Bake

Arrange cookies on a lined baking sheet and bake at 350°F (175°C) for 10–12 minutes, until set but still soft in the center. Let cool on the pan for 5 minutes before moving to a wire rack.

What to Serve with Red Velvet Cream Cheese Cookies

• A glass of cold milk (classic and perfect!)
• A hot cup of coffee or espresso
• For dessert trays: pair with chocolate-dipped strawberries or sugar cookies for variety

Tips for Success

• Seal the edges tightly. Otherwise, your filling may ooze out during baking.
• Don’t overbake. These cookies should stay soft and fudgy.
• Chill the dough if sticky. About 20 minutes in the fridge makes handling much easier.
• Use gel food coloring. It gives a vibrant red without thinning the dough.

Storage Instructions

• Room temperature: Keep in an airtight container up to 2 days.
• Refrigerated: Store up to 5 days—these taste amazing chilled!
• Freezer: Freeze unbaked stuffed cookie balls up to 2 months. Bake straight from frozen, just adding 1–2 minutes to bake time.

Frequently Asked Questions

Can I make these cookies without food coloring?
Yes, they’ll taste the same but will be more of a light cocoa cookie with cream cheese filling.

Why is vinegar used in red velvet cookies?
It reacts with cocoa and baking soda to create that subtle tang and softness red velvet is known for.

Can I double the recipe?
Absolutely! These are fantastic for parties, so doubling (or tripling!) works beautifully.

Can I freeze baked cookies?
Yes—freeze in an airtight container for up to 3 months. Thaw at room temp or enjoy chilled.

Nutritional Information (per cookie, approx.)

• Calories: 210
• Fat: 11g
• Carbohydrates: 25g
• Protein: 3g
• Sugar: 16g

Conclusion

Red Velvet Cream Cheese Cookies are the kind of treat that make people stop and say, “Wow, did you really make these?!” They’re festive, indulgent, and surprisingly easy once you get into the rhythm of stuffing and sealing the dough. Whether you’re baking them for Valentine’s Day, Christmas cookie exchanges, or just a random Tuesday sweet craving, they’re bound to become a favorite.

If you loved this recipe, you might also enjoy:

• Peach cobbler cookies
• Peach cheesecake bars
• Peach and cream puff pastry twists