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Red Velvet Cheesecake Cookies Recipe

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★★★★★

4.7 from 137 reviews

These Red Velvet Cheesecake Cookies combine the rich, tangy cream cheese filling with moist, tender red velvet cookie dough for a delightful twist on classic cookies. Coated optionally in sugar and topped with a sweet glaze, these cookies are perfect for festive occasions or anytime you crave a decadent treat.

Ingredients

Scale

Cheesecake Filling

  • 4 ounces cream cheese (112 grams) (brick style, full fat)
  • 3/4 cup powdered sugar
  • 1 tablespoon flour

Red Velvet Cookie Dough

  • 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)

Optional Coating & Glaze

  • 1/3 cup granulated sugar (67 grams) (optional – for rolling)
  • 1–2 tablespoons milk (or whipping cream) (for glaze)
  • 1–2 cups powdered sugar (110–220 grams) (for glaze)

Instructions

  1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and 1 tablespoon of flour until smooth and creamy. Line a cookie sheet or plate with wax paper and scoop spoonfuls of filling (about 2 teaspoons each). Freeze for at least 2 hours to firm up before assembling the cookies.
  2. Mix Dry Ingredients for Dough: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. Make Cookie Dough Base: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy and light. Mix in egg, vanilla extract, vinegar, and red food coloring, blending well; the dough will appear very bright red but will soften after adding dry ingredients.
  4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture and beat until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to firm up.
  5. Assemble Dough Balls: Remove the cream cheese filling from the freezer. Scoop 1 to 1.5 tablespoons of cookie dough and flatten slightly with edges curved upward to create a bowl shape. Place one cream cheese dollop on top. Then scoop another 1 to 1.5 tablespoons of cookie dough, flatten slightly, and cover the cream cheese dollop. Pinch dough edges together and roll gently into a ball, ensuring the cream cheese is fully enclosed.
  6. Optional Sugar Coating: If desired, pour 1/3 cup granulated sugar onto a plate and roll the dough balls in sugar for a sweet crust. Keep the dough balls covered and freeze for at least 30 minutes before baking.
  7. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper (avoid wax paper used earlier).
  8. Bake Cookies: Place frozen dough balls spaced at least 2 inches apart on the prepared baking sheets. Bake one sheet at a time in the middle of the oven for 12-14 minutes, until the tops are set but cookies remain soft.
  9. Cool Cookies: Allow the cookies to cool completely on the baking sheet before glazing.
  10. Prepare Glaze: Whisk 1 tablespoon milk with 1 cup powdered sugar until smooth. Gradually add more milk and powdered sugar to reach a white, pourable consistency suitable for drizzling.
  11. Glaze Cookies: Drizzle glaze over cooled cookies using a spoon or a piping bag made from a freezer bag with a cut corner. Allow glaze to set before serving.

Notes

  • Keep cream cheese dollops frozen until assembling to prevent them from melting into the dough.
  • Refrigerating the dough for at least 2 hours helps flavor development and makes dough easier to handle.
  • Rolling dough balls in sugar is optional but adds a nice crunch and additional sweetness.
  • Do not thaw the dough balls before baking; bake them straight from the freezer.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Red Velvet Cookies, Cheesecake Cookies, Holiday Cookies, Red Velvet Dessert, Cream Cheese Cookies

Find it online: https://zarameals.com/red-velvet-cheesecake-cookies-recipe/