Red Velvet Cookies With Cream Cheese Filling

These moist and chewy red velvet cookies are stuffed with a light and fluffy cream cheese filling and are very similar to my chewy double chocolate chip cookies but with the flavor and texture of my authentic red velvet cake! Super easy to make and even easier to eat or gift during the Holidays.
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 1 hr 17 mins
Serves: 18 cookies

These moist and chewy red velvet cookies are stuffed with a light and fluffy cream cheese filling and are very similar to my chewy double chocolate chip cookies but with the flavor and texture of my authentic red velvet cake! Super easy to make and even easier to eat or gift during the Holidays.

You may think that the flavor of red velvet is just chocolate cake with red food coloring added but a TRUE red velvet flavor comes from buttermilk, cocoa, and baking soda. This chemical reaction not only creates a baked cookie that is moist and tender but also has that distinctive tangy flavor that only comes from making red velvet cookies!

The cream cheese filling stuffed inside is a perfect surprise and compliments the flavor of the red velvet cookies perfectly. I like to do a simple drizzle of white chocolate on top because it looks super pretty and just screams CHRISTMAS COOKIE if you ask me but really these cookies are good all year round!

The most important ingredient to have on hand is a little buttermilk to make these red velvet cookies but if you don’t have any you can make a buttermilk substitute. You will also need some red food coloring and a little cocoa powder. Natural cocoa powder (not dutched) is preferred for this recipe.

You’ll need some cream cheese for the filling and some white chocolate for the drizzle on top but if you don’t have white chocolate you can skip this part or use royal icing instead!

How To Make The Cream Cheese Filling

  1. Using a hand mixer or stand mixer, combine the cream cheese, sugar, flour and salt until smooth. Take care not to over mix as cream cheese liquifies the more it is mixed.cream cheese filling in a clear bowl with hand mixer
  2. Put the cream cheese mix into a piping bag and pipe or scoop about 2 teaspoon-sized mounts onto parchement paper. Place them in the freezer and let them freeze for at least 30 minutes or until firm. You can do this days in advance if you want to.cream cheese filling dollops on a blue sheet pan with parchment paper
  1. In a separate bowl combine the flour, cocoa powder, baking soda, and salt. Whisk together and set aside.red velvet cookie dry ingredients
  2. In the bowl of your stand mixer cream together the butter and sugars until it is pale and fluffy. This takes about 2-3 minutes. close up of whipped sugar and butter on a blue spatula
  3. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next.adding eggs to butter and sugar mixture
  4. Add the vanilla, red food coloring and buttermilk. Mix until just combined.red food coloring being added to red velvet cookie dough mixture
  5. Add in the flour mixture gradually while the mixer is running on low, until dough is fully mixed. Make sure to scrape the bottom of the bowl so all of the butter and sugar are evenly mixed into the dough.adding dry ingredients to butter sugar mixturered velvet cookie dough
  6. Cover the dough with plastic wrap and chill the cookie dough for at least 60 minutes or overnight.red velvet cookie dough in a clear bowl with clear wrap on top

Putting The Cookies Together

  1. Using a #20 size scoop (about the size of three Tablespoons), scoop a 2oz size ball of dough. You can also use a scale to portion the dough. scooping red velvet cookie dough
  2. Working quickly with the cold dough, pull it in 2 pieces and flatten them slightly.flattening red velvet cookie dough
  3. Sandwich a dollop of cold cream cheese filing in the center and gently form the dough around it into a ball. Place the cookie back onto the cookie sheet and chill for 10 minutes. The cream cheese filling dollops do not freeze hard, so working quickly so it all doesn’t get too sticky is ideal. This dough is also very sticky, if it becomes too sticky dip your fingers in some flour to help, or put the dough back in fridge.placing cream cheese onto red velvet cookie doughplacing red velvet cookie dough onto a sheet pan
  4. Placing up to 6 cookies on a sheet pan, bake in a 350ºF oven for approximately 12-14 minutes. The center will look underbaked, if it appears wet, bake for another 1-2 minutes until it doesn’t appear wet anymore.baked red velvet cookies
  5. Once the cookies have cooled, melt white chocolate and place it in a piping bag or parchment paper cone and drizzle across the cooled cookie. Give the cookie at least 30 minutes for the chocolate to set up before trying to handle it.drizzling white chocolate on red velvet cookies

How To Store Red Velvet Cookies

Because these cookies contain cream cheese, they should be stored in the fridge in an air-tight container to prevent drying out. However, they can be left at room temperature for about 4 hours safely.

Storing cookies in an air-tight container helps the cookies retain moisture.

Baked goods begin to stale after 24 hours so they should be eaten within 48 hours for the best flavor and texture.

If you’re not going to enjoy those cookies within 48 hours you can freeze them! I like to freeze mine first then wrap them individually and put them into a ziplock freezer bag to prevent freezer burn and to keep them from sticking to each other.

FAQ

What flavor is red velvet?

The main flavor of red velvet is vanilla and cocoa powder but what truly gives red velvet its name is the velvety texture and the hint of tang that comes from using buttermilk and cream cheese in the recipe.

Why didn’t my red velvet cookies turn out red?

If you don’t use enough red food coloring or you don’t use gel-based food coloring then the color of the cocoa powder will dominate the red and the cookies will look more brown rather than red.

Did You Make This Recipe?Leave a rating and tell me how it went!

Red Velvet Cookies With Cream Cheese Filling

These moist and chewy red velvet cookies are stuffed with a light and fluffy cream cheese filling and are very similar to my chewy double chocolate chip cookies but with the flavor and texture of my authentic red velvet cake! Super easy to make and even easier to eat or gift during the Holidays.
5 from 4 votes
Print Rate Never Miss A Cake
Prep Time: 5 mins
Cook Time: 12 mins
chilling: 1 hr
Total Time: 1 hr 17 mins
Serves: 18 cookies
Calories: 311kcal

Ingredients

Red Velvet Cookies

  • 1 ounce (35 g) cocoa powder
  • 12 ounces (319 g) all-purpose flour
  • 1 teaspoon soda
  • 1/2 teaspoon salt
  • 7 ounces (198 g) unsalted butter room temperature
  • 5 ounces (149 g) brown sugar
  • 5 ounces (149 g) granulated sugar
  • 2 large eggs room temperature
  • 1/2 teaspoon vanilla
  • 1 Tablespoon red food color gel
  • 1 Tablespoon (15 g) buttermilk
  • 4-6 ounces (113 g) white chocolate for decoration

Cream Cheese Filling

  • 6 ounces (170 g) cream cheese room temp
  • 5 ounces (142 g) powdered sugar
  • 1/2 teaspoon salt
  • 1 Tablespoon flour

Instructions

Cream Cheese Filling

  • Using a hand mixer or stand mixer, combine the cream cheese, sugar, flour and salt until smooth. Take care not to over mix as cream cheese liquifies the more it is mixed.
  • Put cream cheese mix into a piping back and pipe or scoop about 2 teaspoon-sized mounded disk-shaped onto parchemnt and place in the freezer. Let them freeze for at least 30 minutes.

Red Velvet Cookies

  • In a separate bowl combine the flour, cocoa powder, soda, and salt. Whisk together and set aside.
  • In the bowl of your stand mixer cream together the butter and sugars until it is pale and fluffy.
  • Add the eggs one at a time until each egg is fully incorporated.
  • Add the vanilla, red food coloring and buttermilk. Mix until just combined.
  • Add in the flour mixture gradually while the mixer is running on low, until dough is fully mixed. Make sure to scrape the bottom of the bowl so all of the butter and sugar are evenly mixed into the dough.
  • Chill the cookie dough for at least 60 minutes or overnight.
  • Using a #20 size scoop, scoop a 2oz size ball of dough. Working quickly with the cold dough, pull it in 2 pieces and sandwich a dollop of cold cream cheese filing in the center and gently form the dough around it into a ball. Place back onto the cookie sheet and chill for 10 minutes.
    The cream cheese filling dollops do not freeze hard, so working quickly so it all doesn't get too sticky is ideal. This dough is also very sticky, if it becomes too sticky dip your fingers in some flour to help, or put the dough back in fridge.
  • Placing up to 6 cookies on a sheet pan, bake in a 350* oven for approximately 12-14 minutes. The center will look underbaked, if it appears wet, bake for another 1-2 minutes until it doesn't appear wet anymore.
  • Once cookie has cooled, melt white chocolate and place in a piping bag or parchment paper cone and drizzle across the cooled cookie. Give the cookie at least 30 minutes for the chocolate to set up before trying to handle it.

Notes

Red Velvet cake is traditionally a very moist cake, and so this is a very moist cookie. This is why the dough is on the stickier side. If you keep your dough cool and coat your hands in a little flour it should help.
I also used a spatula to move the cream cheese dollops from the tray to the cookie.
The cream cheese filling doesn’t freeze hard and wants to soften very quickly, which is why I recommend moving fast. 
Keep your cookies in the fridge in an airtight container for up to 5 days. They can be at room temperature for up to 4 hours. 

Nutrition

Serving: 1cookie | Calories: 311kcal (16%) | Carbohydrates: 43g (14%) | Protein: 3g (6%) | Fat: 15g (23%) | Saturated Fat: 9g (45%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg (12%) | Sodium: 248mg (10%) | Potassium: 96mg (3%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 406IU (8%) | Vitamin C: 1mg (1%) | Calcium: 38mg (4%) | Iron: 1mg (6%)
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