Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red Velvet Cheesecake Cookies Recipe

★★★★★

4.5 from 132 reviews
  • Author: Matteo
  • Total Time: 3 hours 45 minutes (including chilling and freezing times)
  • Yield: 12 servings 1x

Description

Red Velvet Cheesecake Cookies combine the rich, creamy texture of cheesecake with the classic flavors of red velvet cake in a delightful cookie form. These cookies feature a soft, tangy cream cheese filling encased in a tender, cocoa-infused red velvet dough, finished with a subtle sweet glaze drizzle. Perfect for special occasions or whenever a decadent treat is desired, they offer a beautiful balance of flavors and textures.

Ingredients

Scale

Cheesecake Filling

  • 4 ounces cream cheese (112 grams), brick style, full fat
  • 3/4 cup powdered sugar
  • 1 tablespoon flour

Red Velvet Cookie Dough

  • 1 2/3 cups all-purpose flour (209 grams)
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams), softened but not melting
  • 1/2 cup brown sugar (105 grams), light
  • 1/3 cup granulated sugar (67 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled vinegar or white vinegar
  • 1–2 teaspoons red food coloring (gel recommended)

For Rolling and Glaze

  • 1/3 cup granulated sugar (67 grams), optional for rolling
  • 1–2 tablespoons milk or whipping cream
  • 1–2 cups powdered sugar (110–220 grams)

Instructions

  1. Make the Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and flour until the mixture is smooth and creamy. Scoop about 2 teaspoons of the filling onto a wax paper-lined cookie sheet or plate. Freeze for at least 2 hours to firm up before assembling the cookies.
  2. Prepare the Red Velvet Cookie Dough Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this mixture aside.
  3. Cream Butter and Sugars: In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
  4. Add Wet Ingredients and Food Coloring: Mix the egg, vanilla extract, vinegar, and red food coloring into the butter and sugar mixture until fully combined. The dough will appear neon red but will darken when dry ingredients are added.
  5. Combine Dry and Wet Ingredients: Beat the flour mixture into the butter mixture until a soft dough forms. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to allow the dough to firm and flavors to develop.
  6. Assemble the Cookie Dough Balls with Cheesecake: Scoop 1 to 1.5 tablespoons of cookie dough and flatten it slightly, curving the edges upward to form a shallow bowl shape. Place one frozen cheesecake dollop on top of the dough. Then scoop another 1 to 1.5 tablespoons of dough, flatten it, and place it on top of the cheesecake filling. Pinch the edges together to completely encase the cheesecake and roll gently into a smooth ball.
  7. Optional Sugar Coating: If desired, pour the additional 1/3 cup granulated sugar onto a plate and roll the cookie dough balls in the sugar for a sweet, crunchy exterior coating.
  8. Freeze the Cookie Dough Balls: Cover and place the assembled cookie balls in the freezer for at least 30 minutes to firm up again before baking. Alternatively, store them in a freezer bag.
  9. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper (do not use wax paper to bake).
  10. Bake the Cookies: Arrange the frozen cookie dough balls on the prepared sheets, spacing them at least 2 inches (5 cm) apart. Bake one sheet at a time on the middle rack for 12 to 14 minutes, or until the tops look set.
  11. Cool the Cookies: Allow the cookies to cool on the baking sheet before glazing.
  12. Prepare the Glaze: Whisk together 1 tablespoon milk with 1 cup powdered sugar. Gradually add more milk and powdered sugar, continuing to whisk, until the glaze is smooth, white in color, and thin enough to drizzle.
  13. Glaze the Cookies: Drizzle the glaze over the cooled cookies using a spoon or a piping bag made from a freezer bag with a corner snipped off. Let the glaze set before serving.

Notes

  • Keep the cream cheese dollops frozen until assembly to prevent them from becoming too soft and sticky.
  • Do not thaw cookie dough balls before baking; bake them straight from the freezer for best results.
  • The vinegar enhances the red velvet flavor and reacts with the baking soda for leavening.
  • Gel food coloring is preferred for a vibrant color without altering dough texture.
  • Cookie dough can be refrigerated for up to 48 hours before shaping and freezing.
  • Use parchment paper for baking sheets to prevent sticking and ensure even baking.
  • Prep Time: 20 minutes
  • Cook Time: 14 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet, cheesecake, cookies, dessert, baking, creamy filling, holiday treats, red food coloring, sweet glaze

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://todayplates.com/red-velvet-cheesecake-cookies-recipe/