Red Velvet Cookies with Cream Cheese Filling and White Chocolate Drizzle Recipe

Introduction

These Red Velvet Cookies are a delightful twist on the classic cake, featuring a rich, cream cheese filling that melts in your mouth. With their vibrant red color and a drizzle of white chocolate, they make an eye-catching and delicious treat perfect for any occasion.

Ingredients

• 1/2 cup cream cheese (full fat)
• 1/2–2/3 cups powdered sugar
• 1 teaspoon vanilla extract (divided)
• 1 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup unsalted butter (room temperature)
• 1/2 cup light brown sugar
• 1 large egg
• 1 tablespoon buttermilk or milk
• Gel red food coloring
• White chocolate chips (for drizzling)

Instructions

1. Step 1: Prepare the cream cheese filling by combining cream cheese, 1/2 cup powdered sugar, and 1 teaspoon vanilla extract in a medium bowl. Whip with a hand mixer for 2–3 minutes until fluffy. If needed for thicker consistency, add up to an additional 1/3 cup powdered sugar, one tablespoon at a time.
2. Step 2: Transfer the cream cheese mixture to a piping bag and pipe 18 dollops onto a lined baking sheet. Freeze for 1–2 hours until hardened.
3. Step 3: In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
4. Step 4: In another bowl, beat room temperature butter, brown sugar, and 1 teaspoon vanilla extract with a hand mixer on high speed for about 2 minutes until creamy.
5. Step 5: Add the egg, milk, and red food coloring to the butter mixture. Mix for about 1 minute, scraping down the sides of the bowl as needed.
6. Step 6: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Continue mixing until the dough is fully combined. Add more red food coloring if you want a deeper color.
7. Step 7: Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 1–2 hours.
8. Step 8: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
9. Step 9: Once chilled, scoop 18 equal portions of cookie dough using an ice cream scoop or tablespoon. Flatten each ball with your palm, then place a frozen dollop of cream cheese filling in the center.
10. Step 10: Carefully wrap the cookie dough around the cream cheese, sealing it completely. Repeat with the remaining dough and filling.
11. Step 11: Place the filled cookies on prepared baking sheets, spacing them 2–3 inches apart to allow for spreading.
12. Step 12: Bake for 12–13 minutes, until the edges start to brown.
13. Step 13: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
14. Step 14: Meanwhile, melt white chocolate chips in the microwave in 20-second intervals, stirring between each until smooth. Transfer melted chocolate to a piping bag fitted with a small nozzle and drizzle over cooled cookies in a zigzag pattern. Allow the chocolate to harden before serving.

Tips & Variations

• Use full-fat cream cheese for the creamiest filling and best flavor.
• Add more red food coloring in small amounts to achieve a vibrant red cookie color.
• Substitute buttermilk with whole milk plus 1 teaspoon of lemon juice or vinegar for a buttermilk effect.
• For extra flavor, add a pinch of cinnamon or a splash of espresso powder to the dough.
• Try using dark or semi-sweet chocolate instead of white chocolate for drizzling if you prefer a richer taste.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Reheat frozen cookies in a low oven (about 300°F) for 5–10 minutes, or until warmed through to bring back their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cream cheese filling ahead of time?

Yes, you can prepare the cream cheese filling and freeze the dollops for up to a week before assembling the cookies.

Why do the cookies need to chill before baking?

Chilling the dough helps firm it up, preventing excessive spreading during baking and allowing for easier wrapping of the cream cheese center.

Red Velvet Cookies with Cream Cheese Filling and White Chocolate Drizzle Recipe

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★★★★★

4.7 from 143 reviews

• Author: Charlotte
• Total Time: 3 hours, including chilling and freezing times
• Yield: 18 cookies 1x

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Description

These Red Velvet Cookies feature a rich, tender red velvet dough enveloping a luscious cream cheese filling. Finished with a delicate drizzle of melted white chocolate, they offer a perfect balance of sweetness and texture, making them an irresistible treat for any occasion.

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Ingredients

Scale 1x2x3x

Cream Cheese Filling

• 1/2 cup full-fat cream cheese
• 1/2–2/3 cups powdered sugar
• 1 teaspoon vanilla extract

Red Velvet Cookies

• 1 1/2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 tablespoon buttermilk or milk
• Gel red food coloring (amount adjusted as needed)
• White chocolate chips (for drizzling)

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Instructions

1. Cream Cheese Filling: In a medium bowl, combine the cream cheese, 1/2 cup powdered sugar, and vanilla extract. Whip with a hand mixer for 2-3 minutes until fluffy. If the mixture is not thick enough, add up to 1/3 cup additional powdered sugar, one tablespoon at a time. Transfer the filling to a piping bag and pipe 18 dollops onto a lined baking sheet. Freeze for 1-2 hours until firm.
2. Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
3. Cream Butter Mixture: In a separate bowl, beat the softened butter, brown sugar, and vanilla extract on high speed with a hand mixer for about 2 minutes until light and fluffy.
4. Add Wet Ingredients: Beat in the egg, milk (or buttermilk), and a generous amount of red gel food coloring to the butter mixture. Mix for about 1 minute, scraping the bowl sides to incorporate all ingredients thoroughly.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture while mixing on low speed. Continue mixing until the flour is fully integrated and the dough has a vibrant red color. Add more food coloring if necessary to enhance the color.
6. Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1-2 hours to firm up, making it easier to handle.
7. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
8. Assemble Cookies: Using an ice cream scoop or tablespoon, portion 18 balls of dough. Flatten each ball with the palm of your hand, place a frozen cream cheese dollop in the center, and carefully wrap the dough around it to fully encase the filling. Repeat with remaining dough and filling.
9. Arrange for Baking: Place the assembled cookies on the lined baking sheets, spacing them 2-3 inches apart to allow for spreading.
10. Bake: Bake the cookies for 12-13 minutes, or until the edges start to brown.
11. Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
12. Melt and Drizzle White Chocolate: Melt white chocolate chips in the microwave in 20-second intervals, stirring between bursts until smooth. Pour the melted chocolate into a piping bag fitted with a small 1/8 inch nozzle and drizzle over the cooled cookies in a zigzag pattern. Allow the chocolate to harden before serving.

Notes

• Use full-fat cream cheese for the best texture and flavor in the filling.
• Adjust red food coloring according to your color preference, but gel food coloring is recommended for vibrant red without affecting dough consistency.
• Chilling the dough and cream cheese filling helps maintain the shape and prevents excessive spreading during baking.
• If white chocolate drizzle is not desired, you can skip this step or use a white chocolate glaze alternative.
• Store cookies in an airtight container for up to 5 days at room temperature or up to 2 weeks refrigerated.
• Let cookies cool completely before drizzling white chocolate to prevent melting.

• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cookies, Cream Cheese Filled Cookies, Holiday Cookies, Baked Red Velvet Treats