Red Velvet Cream Cheese Cookies
These Red Velvet Cream Cheese Cookies are a delightful fusion of rich, cocoa-flavored red velvet with a creamy, tangy cream cheese filling. Perfect for any occasion, they offer a burst of flavor and a soft, chewy texture.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1 1/4 cups granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and red food coloring.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- In a small bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Scoop a tablespoon of dough and flatten it slightly. Place a teaspoon of cream cheese filling in the center, then top with another tablespoon of dough, sealing the edges.
- Place the shaped cookies onto a lined baking sheet and chill for at least 30 minutes to firm up.
Baking
- Preheat your oven to 350°F. Bake the chilled cookies for 10-12 minutes until the edges are set but the centers are still soft.
Serving
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve slightly warm or at room temperature.
Storage
- Store any leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use a good quality cocoa powder for the best flavor. Ensure the cream cheese filling is well-chilled for easier handling.
Ingredient Substitutions: You can use natural food coloring if preferred. Substitute buttermilk with a mixture of milk and vinegar if unavailable.
How to Serve: These cookies are perfect on their own or with a scoop of vanilla ice cream.
Storage & Freshness: Keep cookies in a cool, dry place. They can be frozen for up to 3 months.
Make-Ahead Tips: Prepare the dough and filling in advance and store them separately in the fridge for up to 24 hours before assembling and baking.
Ingredient Substitutions: You can use natural food coloring if preferred. Substitute buttermilk with a mixture of milk and vinegar if unavailable.
How to Serve: These cookies are perfect on their own or with a scoop of vanilla ice cream.
Storage & Freshness: Keep cookies in a cool, dry place. They can be frozen for up to 3 months.
Make-Ahead Tips: Prepare the dough and filling in advance and store them separately in the fridge for up to 24 hours before assembling and baking.