These delicious Red Velvet Cream Cheese Cookies are ultimate soft and chewy cookie recipe and oh so delicious. They make a perfect cookie for holiday’s like Christmas or Valentine’s Day.
Looking for more red velvet desserts for parties? This red velvet poke cake and these red velvet crinkle cookies are favorites too!
Table of contents
Red Velvet Thumbprint Cookies with Cream Cheese
I am a huge fan of baking during the holiday season. We love doing a variety of Christmas cookies to create a dessert tin to give to neighbors.
This Red Velvet Cookie recipe is simple to make, and is a fun twist on the red velvet cake.
It’s a delicious cookie is so vibrant in color with a hint of chocolate and cheesecake like mixture stuffed in the middle offers the favorite flavor that compliments red velvet treats.
- Flour – Measure the flour by adding the flour to the measuring cup with a spoon then level it off with a knife (or use a food scale).
- Cocoa Powder – Unsweetened cocoa powder helps to add the milk chocolate flavor and will allow for that gorgeous vibrant red.
- Butter – Make sure the butter is softened to room temperature.
- Brown Sugar – Light brown sugar works great as it sweetens without altering the flavor.
- Egg – Make sure the egg is room temperature.
- Vanilla extract
- Cream Cheese – The cream cheese needs to be softened. It helps ensure that ultra creamy cheesecake filling.
- Granulated Sugar
- Sour Cream – Adds a little tanginess to the cream cheese base.
- Red Food Coloring – This is where you get a bright and vivid red color.
- Sanding sugar – Decorate with this sugar if you would like.
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How to Make these Red Velvet Cookies
Step 1 – Preheat the oven to 300° F and line the baking sheet with parchment paper.
Step 2 – In a mixing bowl, add cream cheese and sugar and beat with an electric mixer on medium speed until well blended.
Then add in the salt, vanilla, egg yolk and sour cream and mix until fluffy. Then cover the bowl with plastic wrap and place it in the refrigerator to chill.
Step 3 – In a medium bowl, add the dry ingredients, whisk together well and set to the side.
Step 4 – In a separate large bowl, cream the butter and sugar together with the electric mixer on medium speed until light and fluffy. (you can also use the bowl of a stand mixer).
Step 5: Add in the egg yolk and vanilla and blend. Scrape down the sides of the bowl a few times.
Step 6: Slowly add in the dry ingredients into the wet ingredients a little at a time, mixing until fully incorporated.
Step 7: Add in the food coloring and blend until the color is incorporated fully. For darker color, add a little more food coloring but a little goes a long way.
Step 8: Use a cookie scoop and scoop about 1 ½ tablespoon size out and roll into smooth balls. Then after placing the red sugar in a small bowl, roll the dough balls to coat them thoroughly and place on the cookie sheet.
Step 9: Use the back of a small measuring spoon or your finger to indent the center of the ball. Bake cookies for 10 minutes.
Step 10: Remove from the oven, press the center down a little again and add with the cream cheese filling, and then finish baking for another 10 minutes.
- I love using a gel food coloring. I find it really colors baked goods without altering the flavor. I love a bold red color for red velvet recipes.
- You could use a full fat cream cheese for a richer cookie, or opt for lower fat to help reduce some excess calories.
- Make sure to mix up the dry ingredients so it blends properly.
- Work on medium speed with a hand mixer or low speed when adding in the dry ingredients Be careful not t over mix.
Refrigerate these cookies in an airtight container for 3-4 days. Place a layer of parchment paper or wax paper between the layers to prevent the cookies from sticking together.
This red velvet cookie recipe can be frozen. Bake and then freeze the cookies for the best way to preserve the cookies. Allow them to fully cool and then place in a freezer container. Then freeze for 2-3 months, and thaw in the refrigerator before serving.
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Red Velvet Cream Cheese Cookies
For the cream cheese filling:
- 4 ounces cream cheese softened
- ¼ cup white sugar
- ⅛ teaspoon salt
- 1 large egg yolk at room temperature
- 2 teaspoon sour cream
- ¼ teaspoon vanilla extract
For the cookies
- 2 cups all-purpose flour
- 2 teaspoons cocoa powder
- ¼ teaspoon salt
- 1 cup butter softened
- ½ cup brown sugar
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- Red Gel Food Coloring
- Red Sanding Sugar
- Preheat oven to 300° F and line a baking sheet with parchment paper.
Making the cream cheese filling:
- In a medium bowl, add the softened cream cheese and sugar and beat with an electric mix until well blended.4 ounces cream cheese, ¼ cup white sugar
- Add in salt, vanilla, egg yolk and sour cream.⅛ teaspoon salt, 1 large egg yolk, ¼ teaspoon vanilla extract, 2 teaspoon sour cream
- Continue mixing until evenly mixed.
- Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes to chill.
Making the cookies:
- In a medium bowl, combine the flour, cocoa powder and salt and mix until combined.2 cups all-purpose flour, 2 teaspoons cocoa powder, ¼ teaspoon salt
- In the large mixing bowl, cream butter and sugar together until fluffy. (you can also use the bowl of a stand mixer with the paddle attachment)1 cup butter, ½ cup brown sugar
- Add in the egg yolk and vanilla extract and continue blending until combined.1 large egg yolk, 1 teaspoon vanilla extract
- Add the flour mixture to the mixture in batches of ½ cup, blending after each.
- Add in ⅛ teaspoon of red gel food coloring and continue mixing until it the color is blended in completely. (Add more food coloring if you prefer a darker color)Red Gel Food Coloring
- Place red sanding sugar in a small plate or shallow bowl.Red Sanding Sugar
- Using a cookie scoop or spoon, scoop about a tablespoon of dough and roll into balls.
- Roll each dough ball in the red sugar and coat thoroughly.
- Place on the lined cookie sheet.
- Using a measuring spoon, your thumb or finger, press down to create a well in the center of each cookie dough ball.
- Bake for 10 minutes.
- Then remove from the oven, carefully press in the center of each cookie down again and add the cream cheese filling into each hole.
- Place the cookies back in the oven and bake for an additional 10-12 minutes until the filling has set.
- Allow to cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely .
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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