Delicious Red Velvet Cookies with Cream Cheese: A Perfect Treat

If you’ve never tasted red velvet cookies with cream cheese, you’re in for a dangerously delicious treat. Imagine the soft, rich flavor of classic red velvet paired with a luscious, tangy cream cheese center — it’s the ultimate indulgence in every bite. Ready to discover why these cookies are stealing the spotlight at every dessert table? Keep reading for the recipe that everyone will be asking you for.

Description

There is something irresistibly indulgent about red velvet cookies with cream cheese. With their deep crimson hue and velvety texture, these cookies are a treat not just for your taste buds but for your eyes as well. Each bite delivers the perfect balance of sweetness and tang, with the subtle cocoa flavor mingling beautifully with the rich cream cheese filling. They are soft in the center, slightly crisp on the edges, and heavenly all around.

These cookies bring to mind the warming comfort of Southern hospitality and the joy of sharing something truly special with loved ones. The cream cheese center melts into the dough as it bakes, creating a decadent surprise with every mouthful. Whether served during the holidays or made just because, red velvet cookies with cream cheese feel like a celebration in every bite.

Why You’ll Love This Recipe

This recipe checks every box for flavor, presentation, and pure cookie joy. It is quick enough to make on a weekday yet elegant enough to impress guests during a dinner party or special event. The dough can be prepped ahead of time and even frozen, making it an easy go-to dessert.

The cream cheese filling adds richness without overpowering the cookie, creating a balanced yet bold flavor. Red velvet lovers and cream cheese enthusiasts alike will find themselves reaching for another cookie before the first one is even gone.

Serving and Storage Tips

Serve these cookies slightly warm or at room temperature with a glass of milk, coffee, or a touch of tea. For best freshness, store cookies in an airtight container in the refrigerator for up to 5 days. To enjoy them warm, reheat in the microwave for about 10 to 15 seconds.

You can freeze the unbaked cookie dough balls and the cream cheese filling separately for up to 2 months. When ready to bake, simply let them come to room temperature and follow the instructions. Fully baked cookies can also be frozen in a single layer and stored in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight or at room temperature before serving.

Ingredients

For the cookies:

• 2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 4 teaspoon salt
• 1 2 cup unsalted butter softened
• 1 cup granulated sugar
• 1 2 cup light brown sugar packed
• 1 large egg
• 1 tablespoon milk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring

For the cream cheese filling:

• 8 ounces cream cheese room temperature
• 1 4 cup granulated sugar
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Cooling rack

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This mix gives the cookies that balanced structure and hint of chocolate flavor.
3. Step 3: In a separate large bowl, cream the softened butter with the granulated sugar and light brown sugar. Beat on medium speed for 2 to 3 minutes until fluffy and pale. This aerates the dough and helps the cookies stay soft and chewy.
4. Step 4: Add the egg, milk, vanilla, and red food coloring to the butter mixture. Beat until fully blended. The red tint should look vibrant and smooth.
5. Step 5: Gradually add the dry ingredients into the wet ingredients using low speed. Mix just until no dry streaks remain. Avoid overmixing as this can make the cookies tough. If your dough feels sticky or too loose, chill it for 30 minutes.
6. Step 6: While the dough chills, beat the cream cheese, sugar, and vanilla together in a bowl until creamy. Place the filling in the freezer for 10 to 15 minutes so it firms up for easy shaping.
7. Step 7: Scoop a tablespoon of chilled dough and flatten it slightly. Add a teaspoon of cream cheese to the center. Top with a smaller piece of dough, then pinch the edges to seal in the filling fully. Roll gently between your palms to form a smooth ball.
8. Step 8: Place filled dough balls 2 inches apart on your lined baking sheets. They will spread slightly, so give them space.
9. Step 9: Bake for 10 to 12 minutes. Look for set edges while the centers stay slightly soft. That gooey center is cookie gold.
10. Step 10: Let the cookies cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. This pause helps the centers firm without overbaking.

Nutrition per serving

Recipe Notes

If you want a prettier finish, roll the dough balls in granulated sugar before baking for a delicate crackled look. You can make mini versions by using a small cookie scoop and halving the filling amount.

FAQ

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