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–+ servings
Red Velvet Cream Cheese

Red Velvet Cream Cheese Cookies for Festive Flavor Bliss

Delightful Red Velvet Cream Cheese cookies combine tangy cream cheese with a rich cocoa base, perfect for festive gatherings.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Use gluten-free flour for an alternative
  • 1 cup Unsweetened Cocoa Powder Dutch-processed for deeper taste
  • 1 tsp Baking Soda Alternatively, use baking powder
  • 1/2 tsp Salt Sea salt or kosher salt can be used
  • 1 cup Unsalted Butter Use plant-based butter for a dairy-free version
  • 1 cup Granulated Sugar Coconut sugar as a healthier substitute
  • 1 large Egg Flaxseed meal for a vegan alternative
  • 1 tsp Vanilla Extract Almond extract can provide unique flavor
  • 1 tsp White Vinegar Lemon juice can be substituted
  • 1 cup Buttermilk Mix milk with vinegar for a substitute
  • 1 tbsp Red Gel Food Coloring Natural beet juice for a healthier option
For the Cream Cheese Filling
  • 8 oz Cream Cheese Vegan cream cheese is a dairy-free option
  • 1/4 cup Unsalted Butter Substitute with vegan butter if needed
  • 2 cups Powdered Sugar Powdered monk fruit is a low-sugar swap
Optional Garnishes
  • 1 cup Powdered Sugar (for dusting) Cocoa powder as an alternative
  • 1/2 cup Melted White Chocolate Dark chocolate can be a substitute

Equipment

  • Mixing bowls
  • electric mixer
  • Baking Sheets
  • Parchment Paper
  • refrigerator
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter and sugar together for 3-5 minutes until light and fluffy.
  4. Add in the egg, vanilla extract, and white vinegar, mixing until just combined.
  5. Gently mix in the red gel food coloring.
  6. Gradually add the dry ingredients into the wet mixture, alternating with buttermilk.
  7. Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes.
  8. In a mixing bowl, beat the cream cheese and butter until smooth, then add powdered sugar.
  9. Add vanilla extract and a pinch of salt to the cream cheese mixture, mixing until well combined.
  10. Remove chilled dough and scoop tablespoon-sized portions, rolling them into balls.
  11. Press down in the center of each cookie ball to create an indentation.
  12. Spoon or pipe the cream cheese filling into the thumbprint centers of each cookie.
  13. Bake for 10-12 minutes or until edges are set and centers are slightly soft.
  14. Allow cookies to cool on baking sheets for 5-7 minutes before transferring to wire racks.
  15. If desired, dust cooled cookies with powdered sugar or drizzle with melted white chocolate.
  16. Store in an airtight container in the refrigerator for 3-5 days or freeze for 2-3 months.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

These cookies are perfect for holiday gatherings and can be customized with various fillings or toppings.

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