Red Velvet Cheesecake Cookies
These are the BEST red velvet cheesecake cookies you will ever have! They are chewy and soft cookies stuffed with a rich and creamy cream cheese filling and rolled in granulated sugar. Every bite has the right balance of sweetness. They’re just perfection!
Ingredients For Red Velvet Cheesecake Cookies
Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.
Brown sugar: This recipe uses brown sugar to ensure soft and chewy cookies.
Egg: Will bind your cookies together.
Vanilla Extract: Will give the cookies a depth of flavor.
Red food coloring: Adding red food coloring with the tiny bit of cocoa powder is what will create the red velvet.
All Purpose Flour: The all-purpose flour is perfect for these cookies, it creates a tender cookie.
Cocoa Powder: Dutch processed cocoa powder is the best to use to achieve a rich chocolate flavor, as well as balance out the sweetness of the cookies.
Baking soda: & Baking powder: Are a leavening agent.
Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.
Cream Cheese: Using room temperature cream cheese will create smooth and rich cream cheese balls to fill the cookies.
How To Make Red Velvet Cheesecake Cookies?
Cream Cheese Filling: use room temperature cream cheese.
Wet Ingredients: With a whisk, beat butter, and sugar together until fluffy. Add the egg as well as the red food coloring.
Mix: Add the all-purpose flour, cocoa powder, salt, baking soda and baking powder.
Scooping: Use a 1,5 ounce cookie scoop.
Filling: Use cooled cream cheese balls
Baking: Bake for 11 to 12 minutes, or until the center has puffed up.
Filling Cookies
To fill the cookies without it oozing out the sides of the cookies, it’s important that your filling is thick, doesn’t stick to your fingers and is able to stay in its right shape. It’s very important to chill the cream cheese filling in the freezer while making the cookie dough until ready to be used. Another trick to prevent a sticky filling, is to use a cookie scoop to have a proper and clean filling that will sit perfectly in the center of the cookies.
Keep in mind that your environment temperature can also have a high effect on how the filling might come out.
How To Store Red Velvet Cheesecake Cookies?
These red velvet cheesecake cookies should be stored in an airtight container into the fridge for 3 to 5 days, as the cookies contain the cream cheese filling.
These cookies are also great for freezing and enjoying later when you want a cookie ready on the go!
Serving size
Around 10 to 12 cookies
Ingredients
3/4 cup butter, room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
2 tsp red food coloring (The amount might change depending on the brand of color used).
1 2/3 cup All-purpose flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Cream Cheese Filling
1 block of cream cheese
3 tbsp powdered sugar
1 tsp vanilla extract
Coating
1/4 cup granulated sugar (optional)
Instructions
Step 1
Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.
Step 2
For the cream cheese filling, began by mixing the room temperature cream cheese with powdered sugar and vanilla extract until fluffy (around 3 minutes). Scoop into 1 tbsp balls and place on a parchment paper lined tray/plate and place in the fridge until ready to use.
Step 3
With a whisk, beat butter, and brown sugar together until fluffy and mixture turns a golden brown color (about 2 minutes). Add the egg and vanilla extract and mix until smooth. Lastly, add the red food coloring until incorporated.
Step 4
Add the flour, cocoa powder, baking soda, baking powder and salt. Mix until a soft dough forms. Use a 1,5 ounce cookie scoop, and scoop cookie dough in your palm and flatten out. Place a cooled cream cheese ball in the center and fold cookie dough around it. Roll the cookie dough balls in the granulated sugar. Bake for 11 to 12 minutes, or until the center has puffed up, and the cookies have slightly spread. Enjoy!
