There’s something magical about the combination of rich red velvet and tangy cream cheese that never fails to delight. These Cream Cheese Red Velvet Cookies bring together the best of both worlds – the deep cocoa flavor of red velvet with swirls of creamy cream cheese that create a marbled effect that’s as beautiful as it is delicious.
Perfect for holiday gatherings, special occasions, or simply treating yourself on a cozy afternoon, these cookies strike the perfect balance between cakey softness and chewy edges. The vibrant red color makes them a showstopper on any dessert table, while the flavor will keep everyone coming back for more.
Why You’ll Love This
- Stunning visual appeal with minimal effort – the marbled cream cheese creates a beautiful pattern without any fancy decorating skills
- Perfect texture balance with soft centers and slightly crisp edges
- Make-ahead friendly – the dough can be prepared in advance and refrigerated
- Familiar red velvet flavor with an unexpected cream cheese twist
- Quick 45-minute total time from start to finish
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and well combined. Using a teaspoon measure, scoop the mixture into 16-18 small portions on a parchment-lined plate or baking sheet. Freeze for at least 30 minutes until firm.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg, vanilla extract, and red food coloring until well combined. The mixture should be a vibrant red color.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be fairly thick.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Remove the dough and frozen cream cheese scoops from the refrigerator and freezer. Take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place a frozen cream cheese scoop in the center and wrap the dough around it, sealing completely. Roll into a ball. Repeat with remaining dough and cream cheese scoops.
- Place the filled dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking.
- Bake for 10-12 minutes, until the edges are set but the centers still appear slightly soft. Do not overbake.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cream cheese centers will be soft and creamy when cooled.
Tips & Variations
- For a more intense red color, use gel food coloring instead of liquid food coloring.
- Add 1/2 cup white chocolate chips to the red velvet dough for extra sweetness and texture.
- Chill the cream cheese mixture for 30 minutes before using to make it easier to handle.
- For a holiday twist, sprinkle the cookies with crushed peppermint candy before baking.
- If you prefer a more traditional red velvet flavor, add 1 tablespoon of vinegar to the wet ingredients to enhance the reaction with the cocoa.
- Make sure all ingredients are at room temperature for the smoothest dough and filling.
Serving Suggestions
These Cream Cheese Red Velvet Cookies are delightful on their own with a cold glass of milk or hot cup of coffee. For an extra special dessert experience, sandwich a scoop of vanilla ice cream between two cookies for a decadent ice cream sandwich.
Arrange them on a tiered serving platter with other cookies in contrasting colors for a beautiful holiday or party display. The vibrant red makes them especially perfect for Valentine’s Day, Christmas, or any celebration where you want to make an impression.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese component.
- Cookies will be soft when first removed from the oven but will firm up as they cool.
- For the best marbled effect, don’t completely cover the cream cheese with the red velvet dough.
- These cookies freeze well for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQs
Can I make these cookies without food coloring?
Yes, you can omit the red food coloring. They’ll be chocolate cookies with cream cheese swirls, still delicious but without the signature red color.
Why did my cream cheese filling melt into the cookie?
This can happen if your cream cheese was too warm. Make sure to use cream cheese that’s softened but still cool to the touch, or chill the cream cheese mixture before assembling the cookies.
Can I use a stand mixer for this recipe?
Absolutely! A stand mixer works perfectly for both the cookie dough and cream cheese filling, making the process even easier.
How do I know when these cookies are done baking?
The cookies are done when the edges are set but the centers still look slightly underdone. They’ll continue cooking from residual heat and firm up as they cool.
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