Print

Red Velvet Cheesecake Cookies

Red Velvet Cheesecake Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Soft, chewy, and decadently creamy, Sophie’s Red Velvet Cheesecake Cookies combine the rich cocoa flavor of classic red velvet with a luscious cheesecake swirl. Tested and perfected over nine rounds, this SweetCraft Recipes favorite delivers bakery-style results at home — ideal for holidays, parties, and cozy nights in.

Ingredients

Scale

For the Cheesecake Filling:

6 oz (170 g) cream cheese, room temperature

1/2 cup (60 g) powdered sugar

2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

For the Red Velvet Cookie Dough:

1/2 cup (115 g) unsalted butter, room temperature

1/2 cup (100 g) light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg + 1 egg yolk, room temperature

2 teaspoons pure vanilla extract

1 teaspoon red gel food coloring

1/3 cup (35 g) Dutch processed cocoa powder

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (100 g) granulated sugar, for rolling (optional)

Instructions

Prepare the Cheesecake Filling:

Beat cream cheese, powdered sugar, flour, and vanilla until smooth and lump-free. Chill for at least 30 minutes to firm.

 

Make the Cookie Dough:

Cream butter, brown sugar, and granulated sugar together for 2–3 minutes until light and fluffy.

Add egg, yolk, vanilla, and red gel food coloring. Beat until well blended and evenly red.

 

Mix the Dry Ingredients:

Whisk cocoa powder, flour, baking powder, baking soda, and salt in a separate bowl.

 

Combine Wet & Dry:

Gradually add dry ingredients to the butter mixture on low speed. Mix only until just combined.

 

Assemble Cookies:

Scoop 2 tablespoons of dough and flatten slightly. Place 1 teaspoon chilled cheesecake filling in the center, then wrap dough around it and seal. Roll into a smooth ball. If desired, roll in granulated sugar.

 

Chill:

Refrigerate cookie dough balls for at least 30 minutes (or up to 2 hours) to prevent spreading.

 

Bake:

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Arrange cookies 2 inches apart. Bake 10–12 minutes, until edges are set but centers look slightly soft.

 

Cool:

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm or fully cooled.

Notes

💡 **Sophie’s Expert Tips**

• Always use room-temperature butter, cream cheese, and eggs for smooth, even texture.

• Use red gel food coloring — it gives vibrant color without thinning the dough.

• Don’t skip chilling! Cold dough spreads less and keeps cookies thick and chewy.

• For accuracy, measure flour by weight or spoon and level carefully.

• Store cookies in an airtight container in the fridge up to 4 days, or freeze up to 2 months.

• Unbaked filled dough balls can also be frozen for quick, fresh cookies anytime.

• Serving suggestion: Pair with coffee, tea, or vanilla ice cream for a perfect dessert.

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