Red Velvet Cookies With Cream Cheese are soft, tender cookies with that classic red velvet flavor and a creamy surprise nestled right inside. I first made them for a holiday bake sale and the way the tangy cream cheese center contrasts with the cocoa-kissed cookie shell instantly made them a favorite with friends and family. I love how they look festive and feel indulgent, yet they’re surprisingly fun and straightforward to bake.
Why You’ll Love This Recipe
I love this recipe because the cookies come out soft with slightly crisp edges and have a rich chocolate-vanilla balance that reminds me of red velvet cake. The creamy, tangy cream cheese center gives each bite a delightful contrast in texture and flavor, turning ordinary cookies into something special I enjoy sharing with guests and enjoying with a cup of coffee.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Red Velvet Cookie Dough:
1¾ cups (241g) all-purpose flour
¼ cup (20g) unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup + 1 tablespoon (126g) unsalted butter, softened
⅓ cup (66g) granulated sugar
¾ cup (150g) brown sugar
1 large egg, room temperature
¼ teaspoon gel red food coloring (more for vibrant color)
1½ teaspoons vanilla extract
1½ tablespoons (22g) milk
For the Cream Cheese Filling:
¾ cup (168g) full-fat cream cheese, room temperature
¼ cup (50g) granulated sugar
½ teaspoon vanilla extract
Directions
I start by making the cream cheese filling: in a bowl I beat the softened cream cheese with sugar and vanilla until smooth.
I drop the filling by tablespoonfuls onto a parchment-lined baking sheet and freeze until firm, at least 1½ hours.
Next I prepare the cookie dough: in a large bowl I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg, red food coloring, and vanilla extract, then mix in the cocoa powder so it’s evenly distributed.
I stir in the milk, then add the flour, baking soda, baking powder, and salt, mixing until a soft dough forms.
Once the cream cheese balls are frozen and the cookie dough is ready, I scoop about 2-tablespoon portions of dough and flatten each one in my palm.
I place a frozen cream cheese ball in the center of the dough and gently wrap the dough around it, sealing carefully so there are no cracks.
I place the filled dough balls on a parchment-lined baking sheet and chill them for about 30 minutes to help maintain shape during baking.
I bake in a preheated 350°F (175°C) oven for about 12–14 minutes, until the cookie edges are set but the centers remain soft.
After baking, I let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings And Timing
Servings: makes about 12–14 cookies
Prep Time: ~30 minutes
Chill Time (filling + dough): ~2 hours
Bake Time: ~12–14 minutes
Total Time: ~2 hours 45 minutes
Storage/Reheating
I store these cookies in an airtight container in the refrigerator for up to 3 days because of the cream cheese center. If I want them longer, I freeze them for up to 2–3 months and thaw them at room temperature before serving. To enjoy them warm, I let them sit out to soften or heat briefly in a low oven.
FAQs
What gives these cookies their red color?
The vibrant red color comes from gel red food coloring mixed into the cookie dough, giving them that classic red velvet look.
Can I make the cream cheese filling ahead of time?
Yes, I often prepare the filling balls in advance and keep them frozen until I’m ready to assemble and bake.
Do I need to chill the cookie dough?
Chilling the filled dough helps the cookies hold their shape and prevents the cream cheese from leaking during baking.
Can I use liquid food coloring instead of gel?
You can, but gel food coloring gives a more vibrant red without adding extra liquid to the dough.
Can these cookies be frozen after baking?
Absolutely; I freeze baked cookies in an airtight container for up to a couple of months and thaw them before serving.
Conclusion
These Red Velvet Cookies With Cream Cheese have become one of my favorite go-to treats when I want something festive and indulgent. The chewier texture and creamy center make them feel special, and I enjoy how versatile they are for holidays, gifts, or just a cozy afternoon at home.
Red Velvet Cookies With Cream Cheese are soft, cocoa-rich cookies with a vibrant red hue and a creamy, tangy cream cheese center—perfectly indulgent and festive for any occasion.
Ingredients
For the Red Velvet Cookie Dough:
1¾ cups (241g) all-purpose flour
¼ cup (20g) unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup + 1 tablespoon (126g) unsalted butter, softened
⅓ cup (66g) granulated sugar
¾ cup (150g) brown sugar
1 large egg, room temperature
¼ teaspoon gel red food coloring (more for vibrant color)
1½ teaspoons vanilla extract
1½ tablespoons (22g) milk
For the Cream Cheese Filling:
¾ cup (168g) full-fat cream cheese, room temperature
¼ cup (50g) granulated sugar
½ teaspoon vanilla extract
Instructions
In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop into tablespoon-sized balls, place on parchment-lined baking sheet, and freeze for at least 1½ hours.
In a large bowl, cream butter with granulated and brown sugar until light and fluffy.
Mix in egg, red food coloring, and vanilla extract. Stir in cocoa powder until evenly blended.
Add milk, then mix in flour, baking soda, baking powder, and salt until a soft dough forms.
Scoop 2 tablespoons of dough, flatten, place frozen cream cheese ball in center, and wrap dough around to seal.
Place filled dough balls on a parchment-lined sheet and chill for 30 minutes.
Preheat oven to 350°F (175°C). Bake for 12–14 minutes, until edges are set and centers are soft.
Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Freeze cream cheese filling in advance for easier assembly.
Chill dough to prevent spreading and leakage.
Use gel food coloring for more vibrant color.
Freeze baked cookies for longer storage; thaw before serving.
