Red Velvet Cream Cheese Stuffed Cookies Recipe
Introduction
These Red Velvet Cream Cheese Stuffed Cookies combine the rich, moist flavor of red velvet cake with a creamy, tangy center. Perfect for special occasions or anytime you want a delightful treat with a soft, luscious surprise inside.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
- For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare the cream cheese filling by mixing the softened cream cheese, powdered sugar, and vanilla extract until smooth. Cover and refrigerate while you prepare the dough.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Step 3: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy and well combined.
- Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract and red food coloring until evenly distributed.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Step 6: Cover the dough and refrigerate it for 15 minutes to make it easier to handle.
- Step 7: Preheat the oven to 350°F (175°C). Take a portion of the dough and flatten it slightly in your hand. Place a small spoonful of the cream cheese filling in the center, then carefully fold and seal the dough around the filling to form a ball.
- Step 8: Place the stuffed cookies on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Step 9: Bake for 12-15 minutes or until the edges are set but the centers remain soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a natural red color, try using beet juice or powder instead of food coloring.
- Chilling the dough longer than 15 minutes can help prevent spreading and maintain the cookie shape.
- Add white chocolate chips to the dough for extra sweetness and texture.
- If you prefer a stronger cream cheese flavor, increase the filling powdered sugar slightly to keep balance.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. Before serving, let them come to room temperature or warm gently in the microwave for 10-15 seconds. You can also freeze baked cookies for up to 2 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 24 hours before assembling and baking the cookies. Just cover it tightly to prevent drying out.
What if I don’t have red food coloring?
You can substitute with natural alternatives like beet powder or juice for a similar red hue, although the color may be less vibrant than artificial coloring.
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Red Velvet Cream Cheese Stuffed Cookies Recipe
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
Delight in these luscious Red Velvet Cream Cheese Stuffed Cookies featuring a tender cocoa-flavored cookie exterior filled with a rich and creamy sweetened cream cheese center. Perfectly balanced with a hint of vanilla and vibrant red food coloring, these cookies are a festive treat that melts in your mouth.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring
Cream Cheese Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Cover and refrigerate the filling to allow it to firm up while you prepare the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the softened butter with granulated sugar and brown sugar on medium speed until the mixture is light, fluffy, and pale in color.
- Add Eggs and Food Coloring: Incorporate the eggs one at a time, beating well after each addition. Then add the vanilla extract followed by the red food coloring, mixing until the color is uniform throughout the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently just until all ingredients are combined. Avoid overmixing to ensure tender cookies.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for 15 minutes to help firm it up, making it easier to handle for assembly.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). On a clean surface, flatten a portion of dough into a small disc, place about a tablespoon of the cream cheese filling in the center, then carefully fold the dough around the filling and seal completely to prevent leakage during baking.
- Bake: Place the stuffed cookies on a parchment-lined baking sheet spaced evenly apart. Bake in the preheated oven for 12 to 15 minutes, or until the edges are set but the centers remain soft. Remove from oven and cool on a wire rack before serving.
Notes
- Ensure the cream cheese filling is well chilled before stuffing to prevent it from melting too quickly during baking.
- Handle the dough gently to keep cookies tender and prevent toughening.
- You can substitute red food coloring with natural alternatives such as beet juice powder if desired.
- For best results, chill the cookies for a few minutes on the baking sheet before transferring to the wire rack.
- Store cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, cream cheese filling, stuffed cookies, dessert, baked cookies, cocoa cookies, easy cookie recipe
