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Red Velvet Cheesecake Cookies Recipe

★★★★★

4.6 from 58 reviews
  • Author: Ella
  • Total Time: Approximately 4.5 hours including chilling and freezing times
  • Yield: About 24 cookies 1x

Description

Indulge in these decadent Red Velvet Cheesecake Cookies, combining the rich creaminess of cheesecake with the classic deep flavor of red velvet. Each cookie is filled with a smooth cream cheese center, wrapped in vibrant red velvet dough, baked to perfection, and topped with a delicate sweet glaze. Perfect for festive occasions or whenever you’re craving a special 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 cups 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 melted
  • 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 recommended)

For Rolling and Glaze

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

Instructions

  1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and flour until smooth and creamy. Line a cookie sheet or plate with wax paper. Scoop spoonfuls (about 2 teaspoons each) onto the lined sheet and place in the freezer for at least 2 hours to firm up before assembling the dough balls.
  2. Make Red Velvet Cookie Dough Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well combined.
  4. Add Wet Ingredients: Mix the egg, vanilla extract, distilled vinegar, and red food coloring into the butter and sugar mixture until evenly combined. The dough may appear very bright neon at this stage but will mellow when dry ingredients are added.
  5. Combine Dough: Gradually beat the dry ingredients into the wet mixture until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or up to 48 hours to allow flavors to meld and dough to firm.
  6. Assemble Dough Balls: Scoop about 1 to 1.5 tablespoons of cookie dough. Flatten it slightly and curve the edges upward to form a shallow bowl shape.
  7. Add Cheesecake Center: Remove one cream cheese dollop from the freezer and place it on top of the cookie dough bowl. Keep the remaining dollops frozen and only take them out as needed to maintain firmness.
  8. Encapsulate Cream Cheese: Scoop another 1 to 1.5 tablespoons of cookie dough, flatten it slightly, and place it on top of the cream cheese dollop. Pinch the edges of the dough together around the filling, then roll gently into a smooth ball to fully encase the cream cheese.
  9. Optional Sugar Coating: Pour the optional 1/3 cup granulated sugar onto a plate and roll each dough ball in the sugar to coat.
  10. Freeze Dough Balls: Cover the assembled dough balls and freeze for at least 30 minutes to firm up, either on a tray or inside a freezer bag.
  11. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (180°C) and line baking sheets with parchment paper (do not use wax paper).
  12. Bake Cookies: Place frozen dough balls on the prepared sheets, spacing them at least 2 inches apart. Do not thaw before baking. Bake one sheet at a time in the center of the oven for 12-14 minutes, until the tops are set but not cracked.
  13. Cool: Allow the cookies to cool on the baking sheet to set properly.
  14. Prepare Glaze: In a small bowl, whisk together 1 tablespoon milk and 1 cup powdered sugar. Continue adding small amounts of milk and powdered sugar gradually, whisking until the glaze is pure white and thin enough to drizzle.
  15. Glaze Cookies: Drizzle the glaze over the cooled cookies. For precision, spoon the glaze into a small freezer bag, snip off a corner, and use it as a piping bag to decorate the cookies as desired.

Notes

  • Keep the cream cheese filling dollops frozen until ready to use to prevent melting and sticking.
  • The red food coloring amount can be adjusted depending on how vibrant you want the red velvet color.
  • Rolling cookie dough balls in granulated sugar before freezing is optional but adds a nice texture and slight crunch.
  • Do not thaw the cookie dough balls before baking to maintain shape and prevent cream cheese leakage.
  • Cookies are best served the same day they are baked but can be stored in an airtight container for up to 3 days.
  • For a richer glaze, use whipping cream instead of milk.
  • Prep Time: 25 minutes (plus 2 hours freezing and 2 hours chilling time)
  • Cook Time: 12-14 minutes per batch
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Keywords: Red Velvet Cookies, Cheesecake Cookies, Red Velvet Desserts, Cream Cheese Filled Cookies, Holiday Cookies, Festive Cookies, Soft Cookies

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