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Cream Cheese-Stuffed Red Velvet Cookies Recipe

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4.9 from 112 reviews

Delicious Cream Cheese-Stuffed Red Velvet Cookies featuring a rich, smooth cream cheese filling encased in soft, moist red velvet cookie dough, coated in a combination of granulated and confectioners’ sugar for a sweet and slightly crunchy exterior. Perfectly balanced sweet treats with a vibrant red color and a creamy surprise inside.

Ingredients

Scale

Cream Cheese Filling

  • 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
  • 1/8 teaspoon table salt

Cookie Dough

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour or King Arthur Gluten-Free Measure for Measure Flour
  • 1/3 cup (28g) King Arthur Triple Cocoa Blend
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1 1/3 cup (266g) granulated sugar
  • 8 tablespoons (113g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 teaspoon gel red food color

For Coating

  • 1/2 cup (99g) granulated sugar
  • 1/2 cup (57g) confectioners’ sugar

Instructions

  1. Prepare the Cream Cheese Filling: In a large bowl or stand mixer fitted with the flat beater, combine softened cream cheese, confectioners’ sugar, flour, vanilla extract, and salt. Mix gradually at medium-high speed for about 2 minutes until smooth, scraping the bowl as needed to incorporate all ingredients evenly.
  2. Portion and Freeze Filling: Use a rounded tablespoon cookie scoop to form 16 mounds (about 17g each) of cream cheese filling on a parchment-lined baking sheet. Freeze uncovered for at least 2 hours or up to one week. For longer storage, transfer frozen mounds to a zip-top bag after 2 hours.
  3. Sift Dry Ingredients: While the filling freezes, sift together flour, cocoa powder, baking powder, and salt in a medium bowl. Set this dry mixture aside.
  4. Cream Sugar and Butter: In a large bowl or stand mixer, beat granulated sugar and softened butter on medium speed until light and fluffy, about 1 minute.
  5. Add Eggs and Flavorings: Beat in eggs one at a time, incorporating fully between additions and scraping the bowl. Add vanilla extract and red gel food color, then mix until well combined.
  6. Incorporate Dry Ingredients: Add the sifted dry ingredients to the wet mixture. Beat on low speed just until no dry streaks remain, scraping the bowl as necessary, for less than a minute.
  7. Chill Dough: Cover the dough and refrigerate for at least 30 minutes or up to 1 day ahead to firm up.
  8. Preheat Oven and Prepare Pans: Preheat oven to 350°F (175°C) with a rack placed in the center. Line two baking sheets with parchment paper.
  9. Prepare Coating Sugars: Place the remaining granulated sugar and confectioners’ sugar in two separate shallow bowls.
  10. Portion Dough: Use a jumbo cookie scoop to form 16 mounds (about 47g each) of dough onto one prepared baking sheet. Retrieve the frozen cream cheese filling mounds from the freezer.
  11. Assemble Cookies: Working quickly, make a well in the center of each dough mound with your thumb. Place a frozen cream cheese filling mound into the well and pinch the dough around it to fully enclose the filling. Roll gently between your hands to form a smooth ball. Repeat with 7 more portions. If dough or filling softens too much, chill dough and freeze filling again for 20 minutes before continuing.
  12. Coat Cookies: Working with one or two cookies at a time, roll the filled dough balls first in granulated sugar then in confectioners’ sugar until completely coated. Transfer the coated cookies to the prepared baking sheet.
  13. Bake Cookies: Bake cookies for 16 to 18 minutes until cracked all over and dry around the edges. The tops should be shiny and moist but not sticky to the touch. Let cookies cool on the baking sheet until set, then transfer to a wire rack to cool completely.
  14. Repeat for Second Batch: While the first batch bakes, fill and coat remaining cookies. Bake the second batch once the first is finished baking.
  15. Serve and Store: Serve cookies at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days.

Notes

  • Freezing the cream cheese filling helps maintain its shape and keeps the filling chilled when encased in dough, preventing oozing during baking.
  • If dough or filling becomes too soft, chilling them briefly before assembling will make handling easier.
  • Use gel food coloring for a deeper red hue without adding extra liquid to the dough.
  • Cookies are best enjoyed within two days as they do not store well beyond that.
  • For gluten-free variation, use King Arthur Gluten-Free Measure for Measure Flour as specified.

Keywords: red velvet cookies, cream cheese stuffed cookies, soft cookies, baked cookies, red velvet dessert

Find it online: https://topreci.com/cream-cheese-stuffed-red-velvet-cookies-recipe/