Red Velvet Cookies with Cream Cheese Filling
These red velvet cookies with cream cheese filling are everything you love about classic red velvet cake, but in a fun, handheld cookie form.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring Cups & Spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Spatula
- Spoon or cookie scoop
- Cooling Rack
Ingredients
For the Red Velvet Cookies:
- 1 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
For the Cream Cheese Filling:
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare Your Ingredients
- Take the butter and cream cheese out of the fridge to soften—they should be room temperature for the best texture.
- Measure out all your dry ingredients: flour, cocoa powder, baking soda, and salt.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Pro Tip: Softened butter is key for soft red velvet cookies. If it’s too cold, your cookies will be dense.
Step 2: Make the Cream Cheese Filling
- In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
- Use a hand mixer or spoon to mix until smooth and creamy.
- Set aside in the fridge while you prepare the cookie dough.
- Pro Tip: Make sure the cream cheese is fully softened to avoid lumps in the filling.
Step 3: Mix the Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Stir gently to combine evenly.
Step 4: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).
- Add the egg, vanilla extract, and red food coloring. Mix until fully combined.
- Pro Tip: Scrape down the sides of the bowl to make sure all the butter and sugar are fully incorporated.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula.
- Stop as soon as the flour is incorporated—overmixing can make the cookies tough.
Step 6: Assemble the Cookies
- Scoop about 1 tablespoon of dough and flatten slightly in your hand.
- Place about ½ teaspoon of cream cheese filling in the center.
- Cover the filling with another small piece of dough or fold the dough around it, sealing the edges.
- Roll gently into a ball and place on the prepared baking sheet, leaving about 2 inches between cookies.
- Pro Tip: Make sure the cream cheese is completely enclosed in the dough to prevent it from leaking during baking.
Step 7: Bake the Cookies
- Bake in the preheated oven for 10–12 minutes, until the edges are set but the center is still soft.
- Remove from oven and let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
- Pro Tip: The cookies will continue to firm up as they cool, so don’t overbake.
Notes
Nutritional Value (per cookie, approximate):
- Calories: 180–200 kcal
- Fat: 9–10 g
- Saturated Fat: 5–6 g
- Carbohydrates: 24–26 g
- Sugars: 14–16 g
- Protein: 2–3 g
- Fiber: 1 g
- Sodium: 110–130 mg