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Red Velvet Cheesecake Cookies Recipe

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These Red Velvet Cheesecake Cookies combine the rich, creamy texture of cheesecake with soft, cocoa-tinged red velvet cookies. Each cookie is filled with a luscious cream cheese center, enveloped by tender, sweet red velvet dough, and finished with a delicate powdered sugar glaze. Perfect for a special occasion or whenever you crave a decadent cookie treat.

Ingredients

Cheesecake Filling

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

Red Velvet Cookie Dough

  • 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 melting)
  • 1/2 cup brown sugar (105 grams, light preferred)
  • 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 and Glaze

  • 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. 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 form the rich cheesecake center of the cookies.
  2. Freeze Filling: Line a cookie sheet or plate with wax paper. Scoop spoonfuls (about 2 teaspoons each) of the cream cheese mixture onto the lined sheet. Place in the freezer for at least 2 hours to firm up before assembling the cookies.
  3. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside this dry mixture.
  4. Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is creamy and light.
  5. Add Wet Ingredients: To the creamed butter mixture, add the egg, vanilla extract, vinegar, and red food coloring. Mix until well-combined. The dough will appear neon red initially but will mellow when dry ingredients are added.
  6. Combine Dry and Wet: Gradually beat the dry ingredients into the wet ingredients until a cohesive dough forms.
  7. Chill Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 2 hours, or up to 48 hours, to allow the dough to firm and flavors to meld.
  8. Form Dough Balls: Scoop about 1 to 1.5 tablespoons of cookie dough. Flatten slightly and shape the edges upward to create a shallow bowl.
  9. Assemble Cookies: Remove one cream cheese dollop from the freezer and place it on top of the cookie dough bowl. Immediately scoop another 1 to 1.5 tablespoons of dough, flatten it slightly, and place it on top of the cream cheese dollop.
  10. Seal Cookies: Pinch the edges of the cookie dough carefully around the cream cheese filling to fully encase it. Roll gently into a smooth ball, ensuring no cream cheese is exposed.
  11. Optional Sugar Rolling: If desired, pour 1/3 cup granulated sugar onto a plate and roll each dough ball in the sugar to coat.
  12. Freeze Assembled Dough: Place the assembled cookie dough balls on a tray, cover, and freeze for at least 30 minutes or store in a freezer bag until ready to bake.
  13. Preheat Oven: When ready to bake, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper (avoid wax paper).
  14. Bake Cookies: Place frozen cookie dough balls on the prepared baking sheets spaced at least 2 inches apart. Do not thaw before baking. Bake one sheet at a time in the center of the oven for 12-14 minutes, or until the cookie tops look set.
  15. Cool Cookies: Let baked cookies cool directly on the cookie sheet to firm up.
  16. Prepare Glaze: In a bowl, whisk 1 tablespoon of milk with 1 cup powdered sugar. Gradually add more milk and powdered sugar, alternating, until the glaze is opaque white and thin enough to drizzle.
  17. Glaze Cookies: Drizzle the glaze over the cooled cookies. For precise application, spoon glaze into a freezer bag, cut one corner, and pipe glaze decoratively over the cookies.

Notes

  • Keep the cream cheese filling frozen until ready to use for easier assembly and to prevent stickiness.
  • The dough will be very vibrant red before the flour is incorporated; the color mellows after mixing.
  • Refrigerate or freeze the dough for better handling and improved flavor development.
  • Do not use wax paper in the oven; parchment paper is recommended for baking sheets.
  • Cookies must be baked from frozen to maintain shape and keep the cream cheese center intact.
  • Adjust red food coloring amount based on preferred intensity of red velvet color.
  • The glaze consistency can be adjusted with milk or powdered sugar to suit drizzle preferences.
  • For a richer glaze, substitute milk with whipping cream.

Find it online: https://yumntasty.com/red-velvet-cheesecake-cookies-recipe/