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Cream Cheese-Stuffed Red Velvet Cookies Recipe

★★★★★

4.6 from 50 reviews
  • Author: Isabella
  • Total Time: 2 hours 56 minutes (including freezing and chilling times)
  • Yield: 16 large cookies 1x

Description

Delight in these Cream Cheese-Stuffed Red Velvet Cookies, featuring a soft red velvet cookie exterior with a luscious, creamy cream cheese filling inside. Rolled in sugar for a sweet, crackled finish, these cookies combine classic red velvet flavors with a rich, tangy surprise center, perfect for festive occasions or indulgent everyday treats.

Ingredients

Scale

Cream Cheese Filling

  • 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
  • 1/8 teaspoon table salt

Red Velvet Cookie Dough

  • 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
  • 1 teaspoon gel red food color

Coating

  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (57g) confectioners’ sugar

Instructions

  1. Prepare the baking sheet: Line a baking sheet with parchment paper to prevent sticking and facilitate easy removal of the cream cheese filling mounds.
  2. Make the cream cheese filling: In a large bowl or a stand mixer fitted with the flat beater, combine softened cream cheese, confectioners’ sugar, flour, vanilla extract, and salt. Mix on medium-high speed for about 2 minutes until smooth, scraping down the bowl to ensure even incorporation.
  3. Portion and freeze filling: Using a rounded tablespoon cookie scoop, portion out 16 mounds (approximately 17g each) of the cream cheese 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.
  4. Sift dry ingredients for dough: While the filling freezes, sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set this mixture aside.
  5. Cream butter and sugar: In a large bowl or stand mixer, beat granulated sugar and softened butter on medium speed for about 1 minute until light and fluffy.
  6. Add eggs and flavors: Beat in the eggs one at a time, scraping the bowl between additions to ensure thorough mixing. Add vanilla extract and red gel food coloring, mixing until fully combined. Scrape the bowl again.
  7. Combine dry ingredients with wet: Gradually add the sifted dry ingredients to the wet mixture, beating on low speed until just combined and no dry flour remains. Scrape the bowl as needed, mixing less than 1 minute in total to avoid overmixing.
  8. Chill dough: Cover the dough and refrigerate for at least 30 minutes, or up to 1 day ahead to firm up.
  9. Preheat oven: Set your oven to 350°F (175°C) and position a rack in the center. Line two baking sheets with parchment paper.
  10. Prepare coating sugars: Put the remaining granulated sugar and confectioners’ sugar into two separate shallow bowls for coating the cookie dough.
  11. Portion dough: Using a rounded jumbo cookie scoop, form 16 mounds of dough (approximately 47g each) on one of the prepared baking sheets. Retrieve the frozen cream cheese filling mounds from the freezer.
  12. Stuff cookies: Working quickly, press a well in the center of each dough mound using your thumb. Place a frozen cream cheese filling mound into the well, then pinch the dough around it to fully encase the filling. Roll gently between hands to form smooth balls. If dough or filling softens too much, chill dough and freeze filling briefly before continuing.
  13. Coat dough balls: Roll each filled dough ball first in granulated sugar, then in confectioners’ sugar, coating completely. Place coated cookies spaced on the prepared baking sheet.
  14. Bake first batch: Bake cookies for 16 to 18 minutes until cracked on the surface and dry at the edges. The tops should still appear shiny and moist but not sticky to light touch. Allow to cool on the baking sheet until set before transferring to a wire rack to cool completely.
  15. Prepare remaining cookies: While the first batch bakes, repeat the stuffing and coating process with remaining dough and filling.
  16. Bake the second batch: Once the first batch finishes baking, bake the second batch following the same time and visual cues.
  17. Serve and store: Serve cookies at room temperature. Store any leftovers in an airtight container at room temperature for up to 2 days to maintain freshness.

Notes

  • If dough or filling becomes too soft while assembling, chill dough and freeze filling for 20 minutes before continuing for easier handling.
  • The cookies have a shiny, moist top when done but should not stick to the touch, indicating perfect doneness for a soft center and firm edges.
  • You can freeze the cream cheese filling mounds up to a week ahead for convenience.
  • Using gel food coloring provides vibrant red color without affecting dough moisture.
  • Adjust baking time slightly if using gluten-free flour to avoid overbaking.
  • Store cookies in an airtight container at room temperature to keep filling creamy and cookie texture soft.
  • Prep Time: 20 minutes
  • Cook Time: 36 minutes (2 batches of 16-18 minutes each)
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cookies, cream cheese stuffed cookies, holiday cookies, soft cookies, red velvet dessert, cream cheese filling

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Find it online: https://isabellavance.com/cream-cheese-stuffed-red-velvet-cookies-recipe/