Description
These Luscious Red Velvet Cookies feature a soft, cocoa-infused red dough with a decadent creamy cheesecake surprise hidden inside. Perfectly baked for tender edges and a slightly soft center, these cookies offer a delightful blend of classic red velvet flavor and rich cream cheese filling, ideal for holiday treats or any special occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients & Dough
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon buttermilk (or milk)
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Prepare the cream cheese filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix thoroughly until the mixture is smooth and creamy. Set aside this filling to use later.
- Make the dough: In another bowl, whisk together the flour, cocoa powder, baking soda, and salt for the dry ingredients. Separately, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then, add the egg, vanilla extract, red food coloring, and buttermilk to the butter mixture, mixing well to combine all wet ingredients.
- Combine dry and wet ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Be careful not to overmix, just blend until combined.
- Assemble the cookies: Roll the dough into balls, approximately 1 tablespoon of dough each. Flatten each ball slightly and place a small spoonful of cream cheese filling in the center. Carefully fold the dough over the filling and seal completely, reshaping into a ball to encase the filling fully.
- Bake: Place the filled dough balls on the prepared baking sheet with some space between them. Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and lightly firm while the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving. This ensures the cream cheese filling stays intact and the cookies are perfectly textured.
Notes
- Use full-fat cream cheese for the best creamy texture in the filling.
- Red food coloring can be adjusted based on the desired intensity of the red velvet color.
- For buttermilk substitute, combine 1 tablespoon milk with 1 teaspoon vinegar or lemon juice and let sit for 5 minutes.
- Do not overbake to maintain a soft center with the creamy filling.
- Cookies can be stored in an airtight container in the refrigerator for up to 3 days.
- Bring cookies to room temperature before serving for the best flavor and texture.
