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.
Ingredients
Scale
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)
Instructions
- 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.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
- 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.
- 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.
- 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.
- Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 1-2 hours to firm up, making it easier to handle.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper.
- 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.
- Arrange for Baking: Place the assembled cookies on the lined baking sheets, spacing them 2-3 inches apart to allow for spreading.
- Bake: Bake the cookies for 12-13 minutes, or until the edges start to brown.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- 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
