Red Velvet Cookies Stuffed With Cream Cheese
The secret to the best red velvet cookies is buttermilk and baking soda! These cookies are soft and chewy and taste just like red velvet cake, right down to the fluffy cream cheese frosting stuffed inside and the white chocolate drizzle on top.
Servings: 18 cookies
Calories: 311kcal
Equipment
- Stand mixer with paddle attachment
- Digital Kitchen Scale
- Medium cookie scoop
- Piping bag or zip-top bag
Ingredients
Red Velvet Cookies
- 1 ounce cocoa powder
- 12 ounces all-purpose flour
- 1 teaspoon soda
- ½ teaspoon salt
- 7 ounces unsalted butter room temperature
- 5 ounces brown sugar
- 5 ounces white sugar
- 2 large eggs room temperature
- ½ teaspoon vanilla
- 1 Tablespoon red food color gel
- 1 Tablespoon buttermilk
- 4-6 ounces white chocolate for decoration
Cream Cheese Filling
- 6 ounces cream cheese room temp
- 5 ounces powdered sugar
- ½ teaspoon salt
- 1 Tablespoon flour
Instructions
Before You Begin
- Make the cream cheese filling and freeze before starting the cookie dough. The filling needs at least 30 minutes in the freezer (longer is better) to be firm enough to wrap dough around. Bring butter, eggs, and cream cheese to room temperature before starting.
Cream Cheese Filling
- Combine cream cheese, powdered sugar, flour, and salt in a stand mixer with whisk attachment or hand mixer on low. Mix until just smooth. Do not overmix.
- Scoop or pipe approximately 2-teaspoon mounded discs onto a parchment-lined sheet pan.
- Freeze for at least 30 minutes until firm.
Cookie Dough
- Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter, brown sugar, and white sugar together until pale and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing fully between each addition.
- Add vanilla, red food coloring, and buttermilk. Mix until just combined.
- Add dry ingredients gradually on low until fully mixed. Scrape the bowl bottom.
- Cover with plastic wrap and refrigerate at least 60 minutes or overnight.
Assembly and Baking
- Preheat oven to 350º F. Line two sheet pans with parchment.
- Portion chilled dough into 2-ounce balls. Divide each ball in half and flatten slightly.
- Place a frozen cream cheese disc on one piece. Wrap the other piece over it and press firmly to seal, with no thin spots or gaps. Roll into a ball. Refrigerate assembled balls for 10 minutes.
- Place 6 balls per sheet pan.
- Bake for 12 to 14 minutes until edges are set. Center will look slightly underbaked. Cool completely on the pan.
- Drizzle with tempered white chocolate. Let set 30 minutes before handling.
Video
Notes
Cocoa powder: Natural cocoa only. Dutch-processed destroys the flavor chemistry that makes red velvet taste like red velvet.
Cream cheese: Full-fat only. Room temperature. Do not overmix the filling.
Sealing tip: The seam must be fully closed with no thin spots. This is what prevents filling from leaking. Press firmly all the way around and check for visible cream cheese before baking.
Make-ahead options:
- Refrigerate unassembled dough: up to 2 days.
- Freeze assembled stuffed dough balls: up to 3 months. Bake from frozen at 350º F, 14 to 16 minutes.
- Freeze baked cookies: up to 2 months. Thaw at room temperature 30 minutes.
Nutrition
Serving: 1cookie | Calories: 311kcal | Carbohydrates: 43g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 96mg | Fiber: 1g | Sugar: 28g | Vitamin A: 406IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
