These Cream Cheese Filled Red Velvet Cookies are a match made in dessert heaven! With their bright red color and soft texture, they stand out on any plate.
Plus, who can resist that creamy cheese filling? I mean, I can’t help but sneak a few while they’re still warm! They make the perfect treat for any occasion or just because. 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you need a gluten-free option, try using a 1:1 gluten-free flour blend.
Butter: Unsalted butter gives you control over the saltiness. If you’re short on butter, you can substitute with equal parts margarine or coconut oil, though the flavor may change slightly.
Red Food Coloring: Gel food coloring provides a vibrant hue. You can use natural dyes like beet juice for a healthier option, but the color might be less intense.
Cream Cheese: Full-fat cream cheese works best for a rich filling. Neufchâtel cheese is a lighter option but may be less creamy. Dairy-free cream cheese is also available for lactose-free diets.
How Do I Get the Perfect Cream Cheese Filling?
Getting the cream cheese filling just right is key for these cookies. Start with softened cream cheese to ensure it mixes well. Combine it with sugar and vanilla extract until it’s smooth and creamy. Avoid overmixing as it can become too airy, losing that thick texture.
- Make sure your cream cheese is at room temperature for easy mixing.
- Mix only until combined for a dense filling that stays in the cookies.
- Use a cookie scoop for uniformity, ensuring each cookie has the same amount of filling.
Cream Cheese Filled Red Velvet Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 cup buttermilk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 10-12 minutes for baking. Including cooling time, you should have these delicious cookies ready in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies don’t stick.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This will be your dry mix, so set it aside while you work on the wet ingredients.
3. Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until creamy and fluffy, which should take about 3-4 minutes. This step helps to give your cookies a nice light texture!
4. Add the Wet Ingredients:
Next, add the egg, vanilla extract, and red food coloring to your butter and sugar mixture. Beat everything together until it is well combined and has a lovely red color.
5. Combine Wet and Dry Ingredients:
Now it’s time to mix! Alternately add your dry mixture and the buttermilk to the butter mixture. Start and end with the dry ingredients. Be careful not to overmix; mix just until everything is combined.
6. Prepare the Cream Cheese Filling:
In another bowl, prepare your filling. Beat together the softened cream cheese, sugar, and vanilla extract until it’s smooth and creamy. This will be the delicious surprise inside your cookies!
7. Form the Cookies:
Grab about 1 tablespoon of cookie dough and flatten it in your palm. Pop about 1 teaspoon of cream cheese filling in the center, then carefully fold the dough around the filling, sealing it inside and shaping it into a ball.
8. Place on Baking Sheets:
Arrange your stuffed cookie balls on the prepared baking sheets, leaving about 2 inches of space between each cookie so they have room to spread while baking.
9. Bake the Cookies:
Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Keep an eye on them so they don’t overbake!
10. Cool Down:
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. This helps set their shape.
11. Serve and Enjoy:
Now the best part—serve these delightful cream cheese filled red velvet cookies to your friends and family (or enjoy them all by yourself, we won’t judge!). They’re perfect for any occasion! 😊
Can I Substitute the Buttermilk?
Yes, you can substitute buttermilk with a mix of milk and vinegar or lemon juice. For each cup of buttermilk, combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly.
What If I Don’t Have Red Food Coloring?
If you’re out of red food coloring, you can use beet juice for a natural alternative. Just note that the color might be less vibrant, but the flavor will still be delicious!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature before enjoying!
Can I Make the Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough and filling ahead of time. Store them separately in the fridge for up to 24 hours. Just remember to bring them back to room temperature before baking for the best results!
