Red Velvet Cheesecake Cookies Recipe

Introduction

Red Velvet Cheesecake Cookies offer a delightful twist on classic red velvet desserts by combining rich, creamy cheesecake filling with soft, cocoa-infused cookies. Perfectly tender and bursting with flavor, these cookies are sure to impress friends and family.

Ingredients

• 4 ounces cream cheese (112 grams), brick style, full fat
• 3/4 cup powdered sugar
• 1 tablespoon flour
• 1 2/3 cup 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)
• 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) for glaze

Instructions

1. Step 1: Prepare the cheesecake filling by beating together cream cheese, powdered sugar, and 1 tablespoon flour in a medium bowl until smooth and creamy. Scoop spoonfuls (about 2 teaspoons) onto a wax paper-lined sheet and freeze for at least 2 hours.
2. Step 2: In another bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy and smooth.
4. Step 4: Add the egg, vanilla extract, vinegar, and red food coloring to the butter mixture, mixing until combined. The dough will appear bright but will mellow after adding dry ingredients.
5. Step 5: Gradually beat the dry ingredients into the butter mixture until fully incorporated. Cover the dough and refrigerate for 2 hours or up to 48 hours.
6. Step 6: Assemble the cookies by scooping 1 to 1.5 tablespoons of dough and flattening it slightly to form a shallow bowl shape. Place one frozen cheesecake dollop on top.
7. Step 7: Scoop another 1 to 1.5 tablespoons of dough, flatten it, and place it over the cheesecake. Pinch the edges together to seal the filling entirely, then roll into a ball.
8. Step 8: If desired, roll the cookie balls in the optional 1/3 cup granulated sugar. Place the balls back in the freezer for at least 30 minutes.
9. Step 9: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
10. Step 10: Arrange the frozen cookie dough balls on the baking sheets at least 2 inches apart. Bake one sheet at a time for 12-14 minutes, until the tops appear set.
11. Step 11: Let the cookies cool on the baking sheet completely.
12. Step 12: Prepare the glaze by whisking 1 tablespoon milk with 1 cup powdered sugar, gradually adding more milk and powdered sugar until the glaze is smooth, white, and thin enough to drizzle.
13. Step 13: Drizzle the glaze over the cooled cookies using a spoon or a piping bag made from a freezer bag with a small corner cut off.

Tips & Variations

• Use gel-based food coloring to achieve vibrant red cookies without affecting dough consistency.
• Keep the cheesecake filling frozen until assembling to prevent melting and easier handling.
• For a richer glaze, substitute milk with heavy cream or add a splash of vanilla extract.
• Try rolling the cookie dough balls in colored sugar for added sparkle and texture.

Storage

Store the baked cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you want to freeze them, place thawed cookies in a freezer-safe container for up to 2 months. Reheat gently in a warm oven or allow to come to room temperature before serving. The glaze may soften slightly when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and filling ahead of time?

Yes, both the cheesecake filling and cookie dough can be prepared and frozen up to 48 hours in advance, making assembly quicker on baking day.

Do I need to thaw the cookies before baking?

No, bake the cookies directly from frozen to maintain their shape and prevent spreading too much during baking.

Red Velvet Cheesecake Cookies Recipe

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★★★★★

4.7 from 73 reviews

• Author: Zoe
• Total Time: 3 hours 10 minutes (including chilling and freezing time)
• Yield: About 24 cookies 1x

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Description

These Red Velvet Cheesecake Cookies combine the rich, velvety texture of classic red velvet cake with the creamy indulgence of cheesecake filling. Featuring a soft, cocoa-infused red velvet dough wrapped around a smooth cream cheese center, these cookies are finished with a delicate powdered sugar glaze for an irresistible treat perfect for holiday celebrations or any special occasion.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 4 ounces cream cheese (112 grams), brick style, full fat
• 3/4 cup powdered sugar
• 1 tablespoon all-purpose flour

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 melting
• 1/2 cup light brown sugar (105 grams)
• 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 (Optional)

• 1/3 cup granulated sugar (67 grams)

Glaze

• 1 to 2 tablespoons milk or whipping cream
• 1 to 2 cups powdered sugar (110–220 grams)

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Instructions

1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and flour until the mixture is smooth and creamy. This will be the luscious filling inside the cookies.
2. Freeze Cheesecake Dollops: Line a cookie sheet or plate with wax paper. Using a spoon, scoop out about 2 teaspoons of the cheesecake mixture per dollop and place them on the wax paper. Freeze these at least 2 hours to firm up so they hold shape during assembly.
3. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mix aside for later.
4. Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and well combined, creating a smooth, fluffy base for the dough.
5. Add Wet Ingredients: Mix the egg, vanilla extract, distilled vinegar, and red food coloring into the butter and sugar mixture until fully combined. Expect the dough to look very bright neon red before adding the dry ingredients.
6. Incorporate Dry Ingredients: Beat the dry flour mixture into the wet ingredients until fully combined to form the red velvet cookie dough.
7. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours. This step helps the dough become firm and easier to handle.
8. Form Dough Balls: Scoop 1 to 1.5 tablespoons of cookie dough and flatten it slightly, curving the edges into a shallow bowl shape.
9. Assemble Cookies: Remove one cheesecake dollop from the freezer at a time and place it on top of the flattened cookie dough. Then scoop another 1 to 1.5 tablespoons of dough, flatten it, and place it on top of the cream cheese. Pinch the cookie dough edges together to fully enclose the cheesecake and roll gently into a smooth ball.
10. Optional Sugar Coating: If desired, pour 1/3 cup granulated sugar onto a plate and roll each dough ball in the sugar to create a sweet, slightly crunchy exterior.
11. Freeze Assembled Cookies: Cover the dough balls and freeze for at least 30 minutes to firm up before baking. Alternatively, freeze them in a sealed freezer bag.
12. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (180°C) and line cookie sheets with parchment paper (do not reuse the wax paper).
13. Bake Cookies: Place frozen cookie dough balls spaced at least 2 inches apart on the parchment-lined sheets. Bake one sheet at a time in the center of the oven for 12-14 minutes, or until cookie tops are set. Avoid thawing before baking.
14. Cool Cookies: Allow the cookies to cool completely on the cookie sheet for best texture and to make glazing easier.
15. Prepare Glaze: Whisk together 1 tablespoon of milk and 1 cup powdered sugar. Gradually add more milk and powdered sugar alternately, continuing to whisk until you achieve a thin white glaze ideal for drizzling.
16. Glaze Cookies: Drizzle the glaze onto the cooled cookies using a spoon or a piping bag made from a freezer bag with a corner snipped off for neat application.

Notes

• Keep the cream cheese dollops frozen until you are ready to assemble each cookie to ensure they retain shape and are less sticky to handle.
• The vinegar is essential for the classic red velvet tang and to react with the baking soda for proper rise.
• Do not thaw frozen cookie dough balls before baking to maintain the shape and texture of the cookies.
• The optional sugar rolling adds a beautiful crackly texture and sparkle to the cookie exterior.
• Gel red food coloring provides a more vibrant hue without adding extra liquid to the dough.
• Store baked cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
• The glaze can be adjusted in thickness by adding more powdered sugar to thicken or more milk to thin.

• Prep Time: 25 minutes
• Cook Time: 14 minutes per batch
• Category: Cookies
• Method: Baking
• Cuisine: American

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