Introduction

These Cream Cheese-Stuffed Red Velvet Cookies combine the rich, chocolaty flavor of red velvet with a creamy, tangy cream cheese center. Soft, tender, and coated in sugar, they make an irresistible treat perfect for any occasion.

A stack of six red velvet cookies dusted with white powdered sugar is centered on a speckled white marbled surface, with the top two cookies broken in half showing a light cream filling inside. The cookies have a cracked, rough texture and deep red color with white sugar accents. To the right, there is a white wire cooling rack holding a few more whole cookies. The background is pink with soft white and darker pink spots. photo taken with an iphone --ar 4:5 --v 7

Ingredients

one 8-ounce package (227g) cream cheese, softened
2/3 cup (75g) confectioners’ sugar
2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/2 teaspoon King Arthur Pure Vanilla Extract (for filling)
1/8 teaspoon table salt (for filling)
2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/3 cup (28g) King Arthur Triple Cocoa Blend*
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 1/3 cup (266g) granulated sugar
8 tablespoons (113g) unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract (for dough)
1 teaspoon gel red food color
1/2 cup (99g) granulated sugar (for coating)
1/2 cup (57g) confectioners’ sugar (for coating)

Instructions

Step 1: Line a baking sheet with parchment paper.
Step 2: Prepare the cream cheese filling by combining the softened cream cheese, 2/3 cup confectioners’ sugar, 2 tablespoons flour, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt in a large bowl or stand mixer fitted with a flat beater. Mix on medium-high speed until smooth, about 2 minutes, scraping the bowl as needed.
Step 3: Use a rounded tablespoon cookie scoop to portion 16 mounds (about 17g each) of the filling onto the prepared baking sheet. Freeze uncovered for at least 2 hours or up to one week. For longer storage, transfer frozen mounds to a zip-top bag after 2 hours.
Step 4: While the filling freezes, sift together 2 cups flour, cocoa powder, baking powder, and 1/2 teaspoon salt in a medium bowl; set aside.
Step 5: Beat 1 1/3 cups granulated sugar and softened butter in a large bowl or stand mixer at medium speed until fluffy, about 1 minute.
Step 6: Add eggs one at a time, beating well after each addition and scraping the bowl. Mix in 1 teaspoon vanilla extract and gel red food color until combined.
Step 7: Add the dry ingredients and mix on low speed until just incorporated, scraping the bowl as needed, less than 1 minute.
Step 8: Cover and refrigerate the dough for at least 30 minutes or up to 1 day.
Step 9: Preheat the oven to 350°F with a rack in the center. Line two baking sheets with parchment.
Step 10: Place remaining granulated sugar and confectioners’ sugar into two separate bowls for coating.
Step 11: Use a rounded jumbo cookie scoop to portion 16 mounds (about 47g each) of cookie dough onto one of the baking sheets. Remove frozen filling mounds from the freezer.
Step 12: Working quickly, press a well in the center of one dough portion using your thumb. Place a frozen cream cheese mound into the well and pinch the dough to enclose the filling completely. Roll into a ball. Repeat with 7 more dough portions and filling.
Step 13: Coat each filled dough ball first in granulated sugar, then in confectioners’ sugar. Transfer to the other prepared baking sheet.
Step 14: Bake cookies for 16 to 18 minutes until cracked and dry around the edges. Tops will be shiny and moist but should not stick to a light touch. Cool on the baking sheet until set, then transfer to a wire rack to cool fully.
Step 15: While the first batch bakes, prepare and coat the remaining cookies, then bake them once the first batch finishes.
Step 16: Serve cookies at room temperature and enjoy!

Tips & Variations

If dough or filling softens too much while assembling, chill the dough and freeze the filling for 20 minutes before continuing to work more easily.
Use gel food coloring for vibrant red without thinning the dough.
For a gluten-free option, substitute all-purpose flour with a measure-for-measure gluten-free flour blend.

Storage

Store leftover cream cheese-stuffed red velvet cookies in an airtight container at room temperature for up to 2 days. To keep them soft, avoid refrigeration. Reheat gently in a microwave for 10-15 seconds if desired, but they’re best enjoyed fresh.

How to Serve

The image shows three red velvet crinkle cookies on a white plate, with one cookie broken in half revealing a creamy white center inside. Each cookie has a dark red-brown base with rough, cracked textures dusted with white powdered sugar that stands out in patches on top. In the background, more cookies of the same type rest on a metal cooling rack placed on a white marbled surface. The scene also includes a pink glass on the left side near the plate, and a gray textured cloth partly underneath the plate. The overall setting is bright and clean with a mix of soft and rough textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can prepare and freeze the cream cheese filling mounds up to one week in advance. The dough can also be refrigerated for up to one day before assembling and baking.

Why do these cookies crack on top?

The cracks are a signature look for these red velvet cookies and indicate that the dough has risen and baked properly. The shiny, moist tops with cracks mean the cookies are soft and tender inside with a slightly crisp edge.