Stuffed Red Velvet Cream Cheese Cookies
Like a delicious bite of red velvet cake, these red velvet cookies are chewy and soft with cream cheese filling. Roll cookie balls in granulated sugar for a sparkly finish (and an ever so slight crunch).
Servings 16 cookies
Equipment
- Stand mixer with paddle attachment (or hand held mixer)
Ingredients
Cream Cheese Filling
- 4 oz full-fat block style cream cheese, softened to room temperature (113g)
- ½ cup powdered sugar (60g)
- 1 tbsp all-purpose flour (8g)
- ½ tsp vanilla extract
Red Velvet Cookies
- 1 ½ cups all-purpose flour (180g)
- ¼ cup natural unsweetened cocoa powder (30g)
- 1 tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, room temperature (113g)
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar (100g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp buttermilk, room temperature
- 1 tsp red food gel dye (not liquid)
Instructions
Cream Cheese Discs
- Make the cream cheese filling. In a medium mixing bowl using hand mixer or a stand mixer, whip the softened cream cheese, powdered sugar, flour, and vanilla on high speed until smooth. Scoop the mixture into a piping bag (or large ziplock bag) and snip off the tip. You can also use a spoon but is messier. Line a baking sheet with parchment paper and pipe about 2 teaspoons of filling into round discs. Place the tray in the freezer to set for at least an hour.4 oz full-fat block style cream cheese, softened to room temperature, ½ cup powdered sugar, 1 tbsp all-purpose flour, ½ tsp vanilla extract
Cookie Dough
- After the filling sets, make the cookie dough. Preheat the oven to 350℉ (177℃) and move the oven rack to the center. Line a baking sheet with parchment paper and set aside.
- In a medium sized bowl, whisk the dry ingredients, all-purpose flour, cocoa powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, ¼ cup natural unsweetened cocoa powder, 1 tsp baking soda, ¼ tsp kosher salt
- In a stand mixer with the paddle attachment or a hand mixer, whip the softened butter for 1 minute on high speed. Add the granulated and brown sugar and mix on high speed until light and fluffy. Scrape down the sides of the bowl with a spatula.½ cup unsalted butter, room temperature, ½ cup granulated sugar, ½ cup light brown sugar
- Add the egg and mix on medium speed until combined. Add the vanilla extract, buttermilk, and food gel dye and mix until combine. It might look slightly curdled, that's ok!1 large egg, room temperature, 1 tsp vanilla extract, 1 tbsp buttermilk, room temperature, 1 tsp red food gel dye (not liquid)
- Add the dry ingredients and mix until combined. Use a medium sized cookie scoop (1.5 tbsp or 0.75 oz). Roll it into a ball with your hands, then gently press it into a thick disc. I hold the dough ball in my palm and use my other palm to gently press down.
- Take a frozen cream cheese disc and put it in the middle of the flattened cookie dough. Fold the dough over and pinch it together into a sealed ball so that no cream cheese filling shows. Gently re-roll the dough into a ball shape. Roll in granulated sugar and place the cookie balls a few inches apart on the baking sheet.
- Bake for 12-14 minutes. The cookie tops should be puffy and crinkle tops and set edges.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire cooling rack. Store cookies in an airtight container at room temperature for 2 days, then move to the fridge for 5 days. Or store in the refrigerator for a week. Eat them cold or let them reach room temperature before serving.
Notes
- Freezing: Cookies can be frozen for up to a month in an airtight bag or container.