Red Velvet Cookies Cream Cheese (Printable Version)
Soft, fluffy red velvet cookies filled with creamy, sweet cream cheese for a delightful treat.
# Everything You’ll Need:
→ Cookie Dough
01 -
14 tablespoons melted butter
02 -
1 ½ cups brown sugar, packed
03 -
1 large egg
04 -
1 tablespoon red food coloring
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour
07 -
½ cup unsweetened cocoa powder
08 -
½ teaspoon salt
09 -
½ teaspoon baking soda
10 -
½ teaspoon baking powder
11 -
½ cup semi-sweet chocolate chips (optional)
12 -
Red sugar, for rolling
→ Filling
13 -
8 ounces softened cream cheese
14 -
2 tablespoons softened butter
15 -
½ teaspoon vanilla extract
16 -
1 cup powdered sugar
# Steps to Cook:
01 -
Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and baking powder until evenly mixed.
03 -
In a separate bowl, combine the melted butter, brown sugar, vanilla extract, salt, and red food coloring. Stir thoroughly to integrate.
04 -
Add the egg to the wet mixture and stir until fully incorporated.
05 -
Pour the wet ingredients into the dry ingredients and mix until all dry components are moistened. Fold in chocolate chips gently if using.
06 -
Pour red sugar into a shallow bowl. Shape dough into 1-inch balls, roll each thoroughly in red sugar, and place on the prepared baking sheet. Press the center of each ball with your thumb to create an indentation for the filling. Bake for 12 to 15 minutes. After baking, allow cookies to cool completely. If indentations puff up during baking, gently press them down while cookies are warm.
07 -
Using a stand or hand mixer, blend softened cream cheese, butter, vanilla extract, and powdered sugar until smooth and creamy.
08 -
Transfer the filling to a piping bag with the tip cut off. Pipe the cream cheese filling into the cooled cookie indentations. Serve immediately or store in an airtight container refrigerated for up to one week.
# Extra Suggestions:
01 -
If the indentations rise during baking, gently press them back down while cookies are still warm to maintain a cavity for the filling.