Red Velvet Cheesecake Cookies
Soft red velvet cookies filled with tangy cream cheese and finished with a sweet glaze.
Ingredients
Ingredients
- 4 ounces cream cheese brick style, full fat, softened
- 3/4 cup powdered sugar
- 1 tablespoon all-purpose flour
- 1 2/3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla bean paste or vanilla bean paste
- 1 teaspoon distilled white vinegar
- 1 1/2 teaspoons red gel food coloring
- 1/3 cup granulated sugar for rolling (optional)
- 1 tablespoon milk
- 1 cup powdered sugar for glaze
Instructions
- In a medium bowl, beat the cream cheese, 3/4 cup powdered sugar, and 1 tablespoon flour until smooth and creamy.
- Line a baking sheet or plate with wax paper and scoop 2-teaspoon mounds of the cream cheese mixture onto the paper.
- Place the cream cheese mounds in the freezer for at least 2 hours, or until firm.
- In a medium bowl, whisk together 1 2/3 cups flour, cocoa powder, baking soda, and salt; set aside.
- In a large bowl, beat the butter, brown sugar, and 1/3 cup granulated sugar until light and creamy.
- Add the egg, vanilla bean paste, vinegar, and red food coloring to the butter mixture and beat until well combined.
- Add the dry ingredients to the wet ingredients and beat on low speed just until a soft, uniform dough forms.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 2 hours or up to 48 hours.
- Line 1–2 baking sheets with parchment paper and set aside; keep the cream cheese centers in the freezer.
- Scoop about 1 to 1 1/2 tablespoons of cookie dough, flatten it slightly in your hand, and curve the edges up to form a shallow bowl shape.
- Remove one cream cheese mound from the freezer and place it in the center of the dough.
- Scoop another 1 to 1 1/2 tablespoons of dough, flatten slightly, and place over the cream cheese.
- Pinch the edges of the dough together to fully seal in the cream cheese, then roll gently into a ball.
- If desired, roll the dough ball in the additional 1/3 cup granulated sugar to coat.
- Place the dough ball on the prepared baking sheet and repeat with the remaining dough and cream cheese centers, keeping unused centers in the freezer as you work.
- Cover the dough balls lightly and freeze for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F and ensure racks are set in the middle position.
- Arrange the frozen dough balls on parchment-lined baking sheets, spacing them at least 2 inches apart; do not thaw.
- Bake one sheet at a time for 12 to 14 minutes, or until the tops look set and the edges are just firm.
- Remove the baking sheet from the oven and cool the cookies completely on the sheet.
- For the glaze, whisk together 1 tablespoon milk and 1 cup powdered sugar until smooth and thick but pourable; add a few drops more milk or powdered sugar as needed to reach a drizzle consistency.
- Drizzle the glaze over the cooled cookies, using a spoon or piping from a small plastic bag with the corner snipped off.
- Let the glaze set before serving or storing the cookies.
Notes
- Keep the cream cheese centers as cold and firm as possible so they stay defined and do not leak during baking.
- Do not skip chilling and freezing the dough balls; this keeps the cookies thick, soft, and chewy.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
- For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag and freeze for up to 2 months.
- Do not skip chilling and freezing the dough balls; this keeps the cookies thick, soft, and chewy.
- Store baked cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.
- For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag and freeze for up to 2 months.