Red Velvet Cream Cheese Stuffed Cookies – Soft, Sweet, and Simply Irresistible

Red velvet and cream cheese were made for each other, and these cookies prove it with every bite. Imagine a soft, cocoa-kissed red velvet cookie wrapped around a creamy cheesecake center. They’re rich without being heavy, festive without extra fuss, and perfect for sharing.

Whether you’re baking for a holiday, a birthday, or just because, these cookies bring a little wow-factor to the table.

What Makes This Recipe So Good

• Soft and chewy texture: The cookie base stays tender, with just enough chew to feel satisfying.
• Velvety cream cheese center: A tangy, smooth filling balances the sweetness and adds a surprise in every bite.
• Eye-catching color: That classic red hue makes these cookies a standout on any dessert plate.
• Make-ahead friendly: Both the filling and the dough can be prepped ahead for easy baking later.
• Freezer-friendly: Bake now, enjoy later—these freeze beautifully.

What You’ll Need

• For the cream cheese filling:
  • 8 oz cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
• For the red velvet cookie dough:
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder (natural or Dutch-process)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1–1 1/2 tablespoons red food coloring (liquid or gel)
  • 2–3 teaspoons milk, as needed for consistency
• Optional for rolling: 1/4 cup granulated sugar

How to Make It

1. Make the filling: Beat cream cheese, powdered sugar, vanilla, and a pinch of salt until smooth. Scoop into teaspoon-size mounds (about 16) onto a parchment-lined plate. Freeze 30–45 minutes until firm.
2. Cream the butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, 2–3 minutes.
3. Add egg and vanilla: Mix in the egg and vanilla until combined.

   Stir in red food coloring to reach a deep red shade.

4. Whisk dry ingredients: In a separate bowl, whisk flour, cocoa, cornstarch, baking soda, baking powder, and salt.
5. Combine: Add dry ingredients to the wet mixture. Mix on low just until a soft dough forms. If dough feels stiff or crumbly, add milk 1 teaspoon at a time until pliable.
6. Chill: Cover and chill the dough for 30–45 minutes.

   This makes shaping easier and prevents spreading.

7. Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment.
8. Assemble cookies: Scoop about 2 tablespoons of dough. Flatten into a thick disc.

   Place a frozen cream cheese mound in the center, then wrap dough around it, sealing the edges. Roll into a smooth ball. If desired, roll in sugar.

9. Bake: Place on the sheet 2 inches apart.

   Bake 10–12 minutes, until the edges look set and tops are slightly cracked but centers still look soft.

10. Cool: Let cookies rest on the sheet for 10 minutes, then transfer to a rack to cool completely. The filling sets as they cool.

Storage Instructions

• Room temperature: Keep in an airtight container up to 1 day.
• Refrigerator: Store up to 5 days for best freshness.
• Freezer (baked): Freeze in a sealed container up to 2 months. Thaw in the fridge, then bring to room temp.
• Freezer (unbaked): Freeze assembled dough balls on a tray, then transfer to a bag.

  Bake from frozen at 350°F, adding 1–2 minutes.

Benefits of This Recipe

• Balanced flavor: Tangy cream cheese cuts through the sweet, cocoa-rich dough.
• Special-occasion ready: Festive color without complicated decorating.
• Flexible timing: Make components ahead for stress-free baking.
• Reliable results: Chilled dough and frozen filling help keep shape and texture.

Common Mistakes to Avoid

• Skipping the chill: Warm dough spreads too much and can leak filling.
• Overbaking: Pull them when edges set. The centers finish on the sheet.
• Too much flour: Spoon and level flour to avoid dry, crumbly dough.
• Under-sealing: Pinch seams well so the filling stays inside.
• Cold butter: Softened butter creams properly and creates tender cookies.

Alternatives

• Chocolate chips: Fold 1/2 cup mini chips into the dough for extra richness.
• Stuffing swap: Add lemon zest to the cream cheese for a bright twist, or a teaspoon of raspberry jam on top of the cream cheese before sealing.
• Color-free: Skip red coloring and enjoy them as cocoa cream cheese cookies.
• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
• Cream cheese glaze: Drizzle with a quick glaze (cream cheese, powdered sugar, milk) after cooling.

FAQ

Can I use beet powder instead of food coloring?

Yes. Use 1–2 tablespoons beet powder.

The color will be more muted, but it adds a natural tint without changing flavor much.

Why did my filling leak out?

It’s usually from warm dough, a soft filling, or gaps in the seam. Make sure the filling is frozen, the dough is chilled, and seal any cracks before baking.

Can I make the dough ahead?

Absolutely. Chill for up to 48 hours.

Let it sit at room temperature 10–20 minutes if it’s too firm to scoop.

Do I need both baking soda and baking powder?

Yes. The combo supports lift and a soft texture, especially with the cocoa and added moisture.

How do I know when they’re done?

Edges will look set, and the tops will be slightly cracked but still soft. If they’re puffed and no longer glossy, pull them—overbaking dries them out.

Wrapping Up

Red Velvet Cream Cheese Stuffed Cookies bring bakery-style flair with simple pantry ingredients.

They’re soft, striking, and full of creamy goodness. Keep a batch in the freezer, and you’ll always have a show-stopping dessert ready to bake.