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Red Velvet Cheesecake Cookies Recipe

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4.2 from 10 reviews

These Red Velvet Cheesecake Cookies combine the rich, creamy texture of cheesecake with the tender, cocoa-flavored red velvet cookie dough. Each cookie features a luscious cream cheese filling encased in vibrant red velvet dough, baked to perfection and finished with a delicate powdered sugar glaze. Perfect for special occasions or any time you crave a deliciously decadent treat.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 servings

Ingredients

Cheesecake Filling

  • 4 ounces cream cheese (112 grams) (brick style, full fat)
  • 3/4 cup powdered sugar
  • 1 tablespoon flour

Red Velvet Cookie Dough

  • 1 2/3 cup all-purpose flour (209 grams)
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) (softened but not starting to melt)
  • 1/2 cup brown sugar (105 grams) (light)
  • 1/3 cup granulated sugar (67 grams)
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon distilled vinegar (or white vinegar)
  • 1-2 teaspoons red food coloring (gel recommended)

For Rolling and Glaze

  • 1/3 cup granulated sugar (67 grams) (optional, for rolling)
  • 1-2 tablespoons milk (or whipping cream)
  • 1-2 cups powdered sugar (110-220 grams)

Instructions

  1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and flour until smooth and creamy. Line a cookie sheet or plate with wax paper. Scoop spoonfuls (about 2 teaspoons each) of the filling onto the lined surface. Place in the freezer for at least 2 hours to firm up before assembling.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  3. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2-3 minutes.
  4. Add Wet Ingredients: Mix the egg, vanilla bean paste, distilled vinegar, and red food coloring into the butter mixture until combined. The dough will initially appear very bright neon but will mellow once dry ingredients are added.
  5. Incorporate Dry Ingredients: Gradually beat the flour mixture into the butter mixture until just combined. Avoid overmixing to keep the cookies tender.
  6. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours or up to 48 hours. This step is important for dough firmness and flavor development.
  7. Assemble Cookie Balls: Scoop 1 to 1.5 tablespoons of chilled cookie dough and flatten slightly, curving edges up to form a shallow bowl. Take one frozen cream cheese dollop from the freezer and place it on top. Then scoop another 1 to 1.5 tablespoons of cookie dough, flatten slightly, and place it over the cream cheese. Pinch edges of dough completely around the filling and gently roll into a ball, fully encasing the cream cheese. If desired, roll the assembled balls in granulated sugar to add texture and slight sweetness.
  8. Freeze Cookie Balls: Place the assembled cookie dough balls on a tray, cover, and freeze for at least 30 minutes to firm up before baking. Alternatively, store them in a freezer-safe bag.
  9. Preheat Oven: When ready to bake, preheat your oven to 350°F (180°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
  10. Bake Cookies: Arrange the frozen cookie dough balls on the prepared baking sheet, spacing them at least 2 inches (5 cm) apart to allow for spreading. Bake one sheet at a time on the middle rack for 12-14 minutes or until the tops are set and the edges are just firm.
  11. Cool: Let the cookies cool on the baking sheet before transferring to a wire rack. This allows the cookies to set and prevents breakage.
  12. Prepare Glaze: In a small bowl, whisk together 1 tablespoon milk and 1 cup powdered sugar. Gradually add additional milk and powdered sugar a little at a time, whisking until you achieve a smooth, white glaze that is thin enough to drizzle.
  13. Glaze Cookies: Transfer the glaze to a small piping bag or a freezer bag with a corner cut off. Drizzle the glaze decoratively over the cooled cookies. Let the glaze set before serving.

Notes

  • Keep cream cheese dollops frozen until assembling to maintain firmness and prevent sticking.
  • Do not thaw frozen cookie dough balls before baking to keep their shape intact.
  • Use gel food coloring for a vibrant red color without adding extra liquid to the dough.
  • Refrigerating the dough overnight enhances flavor and texture but not mandatory if short on time.
  • Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • For a richer glaze, substitute milk with whipping cream.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/red-velvet-cheesecake-cookies-recipe/