Red Velvet Cream Cheese Stuffed Cookies
Soft, tender red velvet cookies with a luscious, creamy sweetened cream cheese filling. These stuffed cookies offer a delicious twist on classic red velvet desserts, perfect for holidays, celebrations, or any time you crave a special treat.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring Cups and Spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop or spoon
- Cooling rack
Ingredients
For the Red Velvet Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp buttermilk
- 1 tsp distilled white vinegar
- 1–2 tbsp red food coloring
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Optional Add-ins:
- 1/2 cup white chocolate chips or chunks
- Sprinkles for decorating
Instructions
- Prepare the cookie dough:Cream together butter and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well. In a separate bowl, sift together flour, cocoa powder, baking soda, and salt. Alternate adding dry ingredients and buttermilk/vinegar mixture to the butter mixture, mixing just until combined. Stir in red food coloring until evenly blended.
- Make the cream cheese filling:Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill for 15–20 minutes.
- Form stuffed cookies:Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats. Using a cookie scoop, portion about 2 tablespoons of dough. Flatten slightly in palm, place 1 tablespoon cream cheese filling in center, and wrap dough completely around filling. Roll gently into balls and place on baking sheet.
- Bake:Bake for 12–15 minutes, until edges are set but centers remain soft. Avoid overbaking.
- Cool:Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Decorate with sprinkles before baking or drizzle melted white chocolate after cooling.
Notes
- For easier handling, chill dough before shaping.
- Fully seal dough around cream cheese to prevent leakage during baking.
- Use high-quality cream cheese and fresh ingredients for best flavor.
- Store cookies in airtight containers at room temperature up to 3 days or freeze dough/baked cookies for longer storage.
- Variations include swapping cream cheese for flavored varieties or adding mix-ins like nuts or chocolate chips.
- Food coloring is optional but gives the signature red velvet look.