Description
These Red Velvet Cheesecake Cookies combine the rich, velvety flavor of classic red velvet with a creamy cheesecake filling, resulting in indulgent, soft cookies perfect for any occasion. The cookies feature a vibrant red dough wrapped around a smooth cheesecake center, finished with an optional sweet glaze for extra decadence.
Ingredients
Scale
Cheesecake Filling
- 4 ounces cream cheese (112 grams), brick style, full fat
- 3/4 cup powdered sugar
- 1 tablespoon flour
Red Velvet Cookies
- 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 but not starting to melt
- 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)
- 1/3 cup granulated sugar (67 grams), optional – for rolling
Glaze (Optional)
- 1–2 tablespoons milk or whipping cream
- 1–2 cups powdered sugar (110–220 grams)
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and flour until smooth and creamy. Line a cookie sheet or plate with wax paper, then scoop spoonfuls (about 2 teaspoons each) onto the lined surface. Freeze for at least 2 hours to allow the filling to firm up before assembling the cookies.
- Make the Red Velvet Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside. In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy. Mix in the egg, vanilla extract, vinegar, and red food coloring until fully combined; the dough will appear very bright but will mellow after adding dry ingredients. Incorporate the dry ingredients into the butter mixture and stir until a dough forms. Cover with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to firm the dough.
- Assemble the Cookie Dough Balls: Scoop about 1 to 1.5 tablespoons of cookie dough and flatten slightly. Curve the edges up into a shallow bowl shape. Remove one cream cheese dollop from the freezer and place it on top of the dough. Scoop another 1 to 1.5 tablespoons of dough, flatten slightly, and place over the filling. Pinch the edges to fully enclose the cheesecake. Roll gently into a smooth ball. If desired, roll the cookie dough balls in the optional 1/3 cup granulated sugar. Keep the filling dollops frozen until they are used to prevent stickiness. Cover the dough balls and freeze for at least 30 minutes or place in a freezer bag for longer storage.
- Bake the Cookies: Preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper. Place frozen cookie dough balls at least 2 inches (5 cm) apart on the cookie sheets. Do not thaw before baking. Bake one sheet at a time in the center of the oven for 12 to 14 minutes, or until the tops are set. Allow the cookies to cool on the baking sheet before glazing.
- Prepare and Apply the Glaze (Optional): Whisk 1 tablespoon milk with 1 cup powdered sugar, gradually adding more milk and sugar until the glaze is a smooth, white drizzle consistency. Spoon the glaze into a freezer bag, cut a small corner, and drizzle over the cooled cookies. Allow the glaze to set before serving.
Notes
- This recipe can easily be doubled for a larger batch.
- Gel food coloring is preferred for a vibrant red hue, but liquid food coloring also works.
- To avoid getting red food coloring on your hands while assembling, wear disposable gloves.
- Cookie dough balls can be frozen in a freezer bag for up to 2 months; bake directly from frozen without thawing.
- Nutrition information is an estimate per cookie including glaze, assuming the recipe yields 12 uniform cookies.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cheesecake cookies, red velvet cheesecake, dessert cookies, cream cheese filling, holiday cookies
