Indulge in the decadent delight of Cream Cheese Filled Red Velvet Cookies, a melt-in-your-mouth treat that perfectly blends the iconic tangy cream cheese filling with the vibrant hue and subtle cocoa notes of red velvet. This recipe offers a delightful shortcut to achieving bakery-quality cookies right in your own kitchen, making it a perfect go-to for celebrations, holidays, or simply a sweet craving.
Key Ingredients for Cream Cheese Filled Red Velvet Cookies
For the Red Velvet Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 ½ teaspoons red food coloring (gel or liquid)
- 1 tablespoon buttermilk (or 1 tablespoon milk mixed with ½ teaspoon white vinegar, let sit for 5 minutes)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
How to Make Cream Cheese Filled Red Velvet Cookies
Whip up these delightful Cream Cheese Filled Red Velvet Cookies with ease – these cookies are designed for maximum flavor with minimal fuss. Imagine a soft, slightly chewy red velvet cookie giving way to a luscious, tangy cream cheese center that melts in your mouth. The vibrant color makes them a showstopper, and the simple steps ensure a satisfying baking experience. Prep time is approximately 30 minutes, with an additional 15-20 minutes for baking.
Step-by-Step Instructions
1. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth and creamy. Stir in the egg yolk and ½ teaspoon vanilla extract until well combined. Cover and refrigerate until ready to use. This will allow the filling to thicken slightly, making it easier to handle.
2. Combine Dry Ingredients for the Cookie Dough:
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Set aside. This ensures an even distribution of leavening agents and cocoa for consistent flavor and texture.
3. Cream Butter and Sugar:
In a large bowl, using an electric mixer, beat the softened unsalted butter and 1 ½ cups granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step incorporates air into the dough, which contributes to the cookies’ tender texture.
4. Add Wet Ingredients to the Cookie Dough:
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and buttermilk until the mixture is a uniform, vibrant red color. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
6. Chill the Cookie Dough:
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2 hours. This chilling period is crucial as it allows the gluten to relax, making the dough easier to handle and preventing the cookies from spreading too much during baking.
7. Preheat Oven and Prepare Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
8. Assemble the Cookies:
Scoop about 1 ½ tablespoons of red velvet dough into your hands and flatten it slightly. Place about 1 teaspoon of the chilled cream cheese filling in the center. Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the dough into a ball.
9. Bake the Cookies:
Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 15-18 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
10. Cool the Cookies:
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up sufficiently without breaking.
Why You’ll Love This Cream Cheese Filled Red Velvet Cookies
What makes these Cream Cheese Filled Red Velvet Cookies an absolute must-bake? It’s the irresistible combination of a perfectly imperfect red velvet cookie, offering just the right balance of cocoa and sweetness, embracing a rich, luscious cream cheese core that oozes with every bite. Unlike a simple red velvet cookie, the added cream cheese filling elevates it to a truly decadent dessert. Plus, by making these at home, you’re not only saving money compared to buying specialty bakery treats, but you’re also infusing your kitchen with the irresistible aroma of freshly baked goodness.
Imagine gifting these vibrant, heart-shaped cookies (or any festive shape!) for Valentine’s Day, or serving them at a holiday gathering – they’re guaranteed to be a showstopper. The subtle tang of the cream cheese cuts through the sweetness of the cookie beautifully, creating a flavor profile that is both comforting and excitingly new. So, gather your ingredients, preheat your oven, and treat yourself to this delightful baking adventure that promises delicious rewards!
Storing and Reheating Tips
To keep your Cream Cheese Filled Red Velvet Cookies tasting their absolute best, proper storage is key. Once completely cooled, store leftover cookies in an airtight container at room temperature for up to 2-3 days. The cream cheese filling can be sensitive to heat, so if your kitchen is particularly warm, refrigerating them is a better option, where they will stay fresh for up to 5 days.
For longer storage, freezing is an excellent choice. Place the cooled cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Frozen cookies can be enjoyed for up to 2-3 months. To reheat, you can either enjoy them at room temperature, or gently warm them in a low oven (around 300°F or 150°C) for a few minutes until slightly softened.
Final Thoughts
These Cream Cheese Filled Red Velvet Cookies are a genuinely delightful treat that brings a touch of bakery magic into your home. They offer a wonderful balance of flavors and textures that are sure to impress, so don’t hesitate to give them a try!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Cream Cheese Filled Red Velvet Cookies
Ingredients
Equipment
Method
- In a medium bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth and creamy. Stir in the egg yolk and ½ teaspoon vanilla extract until well combined. Cover and refrigerate until ready to use. This will allow the filling to thicken slightly, making it easier to handle.8 ounces cream cheese, softened, 1/4 cup granulated sugar, 1 large egg yolk, 1/2 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Set aside. This ensures an even distribution of leavening agents and cocoa for consistent flavor and texture.2 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 tablespoons unsweetened cocoa powder
- In a large bowl, using an electric mixer, beat the softened unsalted butter and 1 ½ cups granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes. This step incorporates air into the dough, which contributes to the cookies’ tender texture.3/4 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract, red food coloring, and buttermilk until the mixture is a uniform, vibrant red color. Scrape down the sides of the bowl as needed to ensure everything is incorporated.2 large eggs, at room temperature, 1 teaspoon vanilla extract, 1 1/2 teaspoons red food coloring (gel or liquid), 1 tablespoon buttermilk (or 1 tablespoon milk mixed with ½ teaspoon white vinegar, let sit for 5 minutes)
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2 hours. This chilling period is crucial as it allows the gluten to relax, making the dough easier to handle and preventing the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop about 1 ½ tablespoons of red velvet dough into your hands and flatten it slightly. Place about 1 teaspoon of the chilled cream cheese filling in the center. Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the dough into a ball.
- Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 15-18 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to set as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This allows them to firm up sufficiently without breaking.