Red Velvet Stuffed Cookies
Soft, bakery-style red velvet cookies stuffed with a tangy cream cheese center. Thick, tender, and beautifully red, they taste like a cross between red velvet cake and cheesecake—perfect for holidays, gifting, or a cozy baking day.
Ingredients
- 2 1/2 cups all-purpose flour 300 g, spooned and leveled
- 3 tablespoons unsweetened cocoa powder natural, not Dutch-processed
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt or table salt
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
- 1/2 cup neutral oil 120 ml, such as canola or vegetable oil
- 1 cup granulated sugar 200 g
- 1/2 cup light brown sugar 100 g, packed
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1-1 1/2 tablespoons red liquid food coloring or about 1 teaspoon gel; start with less and add to taste
- 2 teaspoons distilled white vinegar or apple cider vinegar, for classic red velvet tang
- 8 ounces cream cheese 225 g, full-fat brick style, softened
- 1/4 cup granulated sugar 50 g, for filling
- 2 tablespoons powdered sugar for a smooth filling
- 1/2 teaspoon vanilla extract for filling
- 1 pinch salt for filling
- 1/2 cup white chocolate chips or mini chocolate chips optional, to fold into dough
- 1/4 cup granulated sugar optional, for rolling cookies
Instructions
- In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Add the 1/4 cup granulated sugar, powdered sugar, vanilla, and a pinch of salt. Beat again until creamy with no lumps.8 ounces cream cheese, 1/4 cup granulated sugar, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract, 1 pinch salt
- Scoop small teaspoons of the cream cheese mixture onto a parchment-lined plate or tray, aiming for about 18–20 small mounds. Freeze for 20–30 minutes, until firm enough to handle.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.2 1/2 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- In another large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, oil, 1 cup granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl once for even mixing.1/2 cup unsalted butter, 1/2 cup neutral oil, 1 cup granulated sugar, 1/2 cup light brown sugar
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla, then the red food coloring and vinegar. Start with the lower amount of coloring and add more if you want a deeper red. The mixture will resemble thick cake batter.2 large eggs, 2 teaspoons pure vanilla extract, 1-1 1/2 tablespoons red liquid food coloring, 2 teaspoons distilled white vinegar
- On low speed, gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain. If using chocolate chips, gently fold them in. The dough will be soft and slightly sticky.2 1/2 cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1/2 cup white chocolate chips or mini chocolate chips
- Cover the bowl and refrigerate the dough for at least 45–60 minutes, until noticeably firmer. This makes stuffing easier and helps the cookies bake up thick and soft.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If you plan to roll the cookies in sugar, pour the extra 1/4 cup granulated sugar into a small bowl.1/4 cup granulated sugar
- Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place one frozen cream cheese mound in the center. Gently wrap the dough around the filling, sealing all seams so no cream cheese is exposed, and roll into a smooth ball. If desired, roll the ball lightly in granulated sugar. Place on the baking sheet, spacing cookies about 2 inches apart. Repeat, working in batches so the filling stays cold.
- Bake each tray for 11–13 minutes, until the cookies are set around the edges but still soft and slightly puffy in the center. They should look just slightly underbaked in the middle. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The centers will stay soft and creamy.
- If any cookies bake a little lopsided, immediately after removing from the oven you can gently nudge the edges into a neater circle with a round cookie cutter or the back of a spoon for a bakery-style look.
Notes
Chilling both the cream cheese filling and the cookie dough is crucial for preventing leaks and achieving thick, bakery-style cookies. Start with a smaller amount of red food coloring and adjust; the color will deepen slightly as the dough rests and bakes. For mini cookies, use 1 tablespoon of dough and 1/2 teaspoon of filling and reduce the bake time by about 1 minute. Store baked cookies in the refrigerator (because of the cream cheese) in an airtight container for 4–5 days, or freeze baked or unbaked stuffed cookies for longer storage.
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