Introduction

These Cream Cheese-Stuffed Red Velvet Cookies offer a delightful twist on classic red velvet, featuring a rich and creamy filling inside a soft, cocoa-flavored cookie. Perfect for sharing or indulging yourself, they combine vibrant color and luscious texture in every bite.

A stack of five red velvet cookies is shown on a white marbled surface, each cookie having a cracked texture with white powdered sugar on top. The top cookie is broken in half, revealing a soft, light yellow cream cheese filling inside with a smooth texture. In the background on the right, there is a white cooling rack holding more red velvet cookies. The background is a soft pink wall with small white and red speckles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (8-ounce) package (227g) cream cheese, softened
2/3 cup (75g) confectioners’ sugar
2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
1/2 teaspoon King Arthur Pure Vanilla Extract (for filling)
1/8 teaspoon table salt (for filling)
2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour (for dough)
1/3 cup (28g) King Arthur Triple Cocoa Blend*
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 1/3 cups (266g) granulated sugar (for dough)
8 tablespoons (113g) unsalted butter, softened
2 large eggs, at room temperature
1 teaspoon King Arthur Pure Vanilla Extract (for dough)
1 teaspoon gel red food color
1/2 cup (99g) granulated sugar (for coating)
1/2 cup (57g) confectioners’ sugar (for coating)

Instructions

Step 1: Line a baking sheet with parchment paper.
Step 2: To prepare the cream cheese filling, combine the cream cheese, confectioners’ sugar, 2 tablespoons flour, vanilla extract, and 1/8 teaspoon salt in a large bowl or stand mixer fitted with the flat beater. Mix on medium-high speed until smooth, about 2 minutes, scraping the bowl as needed.
Step 3: Use a rounded tablespoon cookie scoop to portion 16 mounds (about 17g each) of filling onto the prepared baking sheet. Freeze uncovered for at least 2 hours or up to one week. After 2 hours, the filling mounds can be transferred to a zip-top bag if needed.
Step 4: Meanwhile, sift together the 2 cups flour, cocoa powder, baking powder, and 1/2 teaspoon salt in a medium bowl and set aside.
Step 5: In a large bowl or stand mixer, beat together 1 1/3 cups granulated sugar and softened butter on medium speed until fluffy, about 1 minute.
Step 6: Add eggs one at a time, beating to incorporate and scraping the bowl between additions. Then add vanilla extract and gel red food color, mixing well. Scrape the bowl.
Step 7: Add the dry ingredients and beat on low speed until fully combined, less than 1 minute, scraping as needed.
Step 8: Cover and refrigerate the dough for at least 30 minutes or up to 1 day ahead.
Step 9: Preheat the oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment paper.
Step 10: Place 1/2 cup granulated sugar and 1/2 cup confectioners’ sugar each in separate bowls for coating.
Step 11: Use a rounded jumbo cookie scoop to portion 16 mounds (about 47g each) of dough onto one of the baking sheets. Remove the frozen cream cheese filling from the freezer.
Step 12: Quickly press a thumb well into each dough mound, place a frozen cream cheese mound inside, and pinch the dough around it to fully enclose. Roll between your hands to form a smooth ball. Repeat with 7 more dough portions and filling mounds. If dough or filling softens too much, chill the dough and freeze the filling for 20 minutes before continuing.
Step 13: Working with one or two cookies at a time, roll filled dough balls first in granulated sugar, then in confectioners’ sugar to coat. Transfer to the prepared baking sheet.
Step 14: Bake cookies for 16 to 18 minutes, until cracked all over and dry around the edges. The tops will remain shiny and moist but should not stick when lightly touched. Let cookies cool on the baking sheet until set, then move to a wire rack to cool completely.
Step 15: While the first batch bakes, prepare and coat the remaining cookies as before.
Step 16: Bake the second batch after the first is done. Serve cookies at room temperature.

Tips & Variations

If you don’t have King Arthur Triple Cocoa Blend, substitute with equal parts unsweetened cocoa powder and Dutch-processed cocoa powder for a rich chocolate flavor.
For a festive look, try rolling the cookies in colored sanding sugar instead of confectioners’ sugar.
If your dough gets too soft to handle, refrigerate it for 15–30 minutes to firm up before assembling.
Use gel food color for a more vibrant red without thinning the dough.

Storage

Store leftover cookies in an airtight container at room temperature for up to 2 days. To reheat, allow cookies to come to room temperature if refrigerated, or warm gently in a low oven for a few minutes. They are best enjoyed fresh but can be frozen for longer storage.

How to Serve

The image shows red velvet crinkle cookies with a deep reddish-brown base and a cracked white powdered sugar layer on top, creating a textured, spotted pattern. There are three cookies placed on a round white plate with a soft pinkish tint, and more cookies are cooling on a wire rack to the right. The cookies have a slightly rough and cracked surface, with the white powdered sugar unevenly spread, contrasting sharply against the red dough. The setting includes a white marbled texture underneath, enhancing the bright colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream cheese filling ahead of time?

Yes, the filling mounds freeze well and can be stored frozen for up to a week, making assembly more convenient when you’re ready to bake.

What if I don’t have gel red food coloring?

You can use liquid red food coloring, but use less to avoid thinning the dough. Adjust by adding a little extra flour if needed to maintain dough consistency.