Cream Cheese Stuffed Red Velvet Cookies

Cream cheese stuffed red velvet cookies are the perfect treat to make for Valentine’s Day. This recipe features a soft vibrant red dough that is chewy on the inside and crispy on the outside, filled with cream cheese.

Info and tips for cream cheese stuffed red velvet cookies

So you might think that red velvet is just chocolate cookies dyed red, but key difference is that red velvet uses milk, vinegar, and baking soda. This causes a reaction that gives them their soft fluffy texture, with a tangy flavour.

To help keep the cookies soft, make sure you don’t overmix the dough when you add the dry ingredients. Using room temp butter and eggs will also help get the crispy texture on the outside.

Equipment

These Stainless Steel Cookie Sheets are always good to have around.

Ingredients for cream cheese stuffed red velvet cookies

Cookies

• 2 1/2 cups flour
• 2 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup softened butter
• 1 cup granulated sugar
• 1 large egg
• 2 tbsp milk
• 1 tbsp red food colouring
• 1 tsp vanilla
• 1/2 tsp white vinegar

Cream Cheese Filling

• 250g cream cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla

Instructions

1. Begin by making the cream cheese filling by mixing the cream cheese, powdered sugar, and vanilla together with a hand mixer until smooth. Scoop 1 tsp portions of the filling onto a parchment lined sheet pan and freeze for at least 30 minutes.
2. Meanwhile whisk the flour, cocoa powder, baking soda, and salt in a bowl. Set aside.
3. In the bowl of a stand mixer combine the butter with the sugar on medium speed until light and fluffy. Add the egg, milk, red food colouring, vanilla, vinegar, and mix together until incorporated.
4. Gradually add the dry ingredients to the wet, careful not to overmix. If dough seems a little dry add another tbsp of milk until desired texture is reached.
5. Preheat oven to 350F.
6. Take a portion of the dough and fold into a disk shape. Place a frozen cream cheese ball in the center and fold the dough around it. Repeat until dough is used up.
7. Bake for 10-12 minutes until edges are slightly golden and tops are soft but set. Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
8. If you have leftover cream cheese balls, I combined mine with some more icing sugar and a bit of cream to make a simple icing for the cookies. I also added a bit of granulated sugar on top. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these!

• Galentine’s Pretty Pink Pasta
• Chocolate Raspberry Lava Cake
• Honey Buttercream Cornbread Cookies

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Cream Cheese Stuffed Red Velvet Cookies

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Desserts

By Kenna's Cooks – Serves: 14 large cookies

Prep Time: 35 minutes – Cooking Time: 10 minutes – Total Time: 45 minutes

Cream cheese stuffed red velvet cookies feature a soft vibrant red dough that is chewy on the inside and crispy on the outside, filled with cream cheese.

Ingredients

• Cookies
• 2 1/2 cups flour
• 2 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup softened butter
• 1 cup granulated sugar
• 1 large egg
• 2 tbsp milk
• 1 tbsp red food colouring
• 1 tsp vanilla
• 1/2 tsp white vinegar
• Cream Cheese Filling
• 250g cream cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla

Instructions

1

Begin by making the cream cheese filling by mixing the cream cheese, powdered sugar, and vanilla together with a hand mixer until smooth. Scoop 1 tsp portions of the filling onto a parchment lined sheet pan and freeze for at least 30 minutes.

2

Meanwhile whisk the flour, cocoa powder, baking soda, and salt in a bowl. Set aside.

3

In the bowl of a stand mixer combine the butter with the sugar on medium speed until light and fluffy. Add the egg, milk, red food colouring, vanilla, vinegar, and mix together until incorporated.

4

Gradually add the dry ingredients to the wet, careful not to overmix. If dough seems a little dry add another tbsp of milk until desired texture is reached.

5

Preheat oven to 350F.

6

Take a portion of the dough and fold into a disk shape. Place a frozen cream cheese ball in the center and fold the dough around it. Repeat until dough is used up.

7

Bake for 10-12 minutes until edges are slightly golden and tops are soft but set. Let cookies cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.

8

If you have leftover cream cheese balls, I combined mine with some more icing sugar and a bit of cream to make a simple icing for the cookies. I also added a bit of granulated sugar on top. Enjoy!