Red Velvet Cheesecake Cookies Recipe

Introduction

These Red Velvet Cheesecake Cookies combine the rich, creamy delight of cheesecake with the classic flavor of red velvet cake. Soft and tender cookies are filled with a smooth cream cheese center and topped with a sweet glaze, making them perfect for any occasion.

Ingredients

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

Instructions

1. Step 1: Prepare the cheesecake filling by beating together the cream cheese, 3/4 cup powdered sugar, and 1 tablespoon flour in a medium bowl until smooth and creamy.
2. Step 2: Line a cookie sheet or plate with wax paper. Scoop spoonfuls of the cream cheese mixture (about 2 teaspoons each) onto the lined sheet. Freeze for at least 2 hours before forming the cookies.
3. Step 3: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
4. Step 4: In a large bowl, beat the softened butter, brown sugar, and 1/3 cup granulated sugar until creamy.
5. Step 5: Add the egg, vanilla extract, vinegar, and red food coloring to the butter mixture. Mix until combined; the dough will be very bright but will mellow once dry ingredients are added.
6. Step 6: Gradually beat the dry ingredients into the wet ingredients until just combined. Cover the dough with plastic wrap and refrigerate for at least 2 hours, up to 48 hours.
7. Step 7: To assemble, scoop 1 to 1.5 tablespoons of cookie dough and flatten slightly, curving edges up into a shallow bowl shape.
8. Step 8: Remove one cream cheese dollop from the freezer and place it on top of the cookie dough. Keep the remaining dollops frozen and work one at a time.
9. Step 9: Scoop another 1 to 1.5 tablespoons of dough, flatten it, and place on top of the cream cheese. Pinch edges together and roll gently into a ball, fully enclosing the cream cheese.
10. Step 10: If desired, roll the dough balls in the optional 1/3 cup granulated sugar on a plate for extra sweetness and texture.
11. Step 11: Place the dough balls on a tray, cover, and freeze for at least 30 minutes or store in a freezer bag until ready to bake.
12. Step 12: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper (not wax paper).
13. Step 13: Arrange the frozen dough balls on the sheets at least 2 inches (5 cm) apart. Do not thaw before baking.
14. Step 14: Bake one sheet at a time in the center of the oven for 12-14 minutes or until the tops look set.
15. Step 15: Allow cookies to cool on the baking sheet.
16. Step 16: Prepare the glaze by whisking 1 tablespoon of milk and 1 cup powdered sugar together. Gradually add more milk and powdered sugar until the glaze is white and thin enough to drizzle.
17. Step 17: Drizzle the glaze over the cooled cookies. Use a spoon or a makeshift piping bag made from a freezer bag with a small corner cut off.

Tips & Variations

• Use gel food coloring for a more vibrant red without adding too much liquid to the dough.
• For a richer cheesecake center, use full-fat cream cheese and ensure it is well chilled before scooping.
• Optional rolling of dough balls in sugar adds a lovely crunch and sparkle to the finished cookies.
• Refrigerate the dough longer for a deeper flavor before baking.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week. For longer storage, freeze baked cookies in a sealed container for up to 3 months. Reheat gently in a low oven or microwave if desired. Unbaked dough balls can be frozen before baking for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of brick style?

Brick style cream cheese is best for this recipe because it is firmer, which helps the filling hold its shape inside the cookie. Regular cream cheese is softer and may cause the filling to spread during baking.

Why do I need to freeze the cream cheese dollops before assembling?

Freezing the cream cheese helps keep the filling firm, making it easier to form the cookie balls around it without melting or leaking out during baking.