The classic flavors of red velvet cake are transformed into cookies with the cream cheese baked right inside.
| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 30 min |
| Yield: | 12 cookies |
Ingredients
- One 8-ounce package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon pure vanilla extract
- 1 2/3 cups all-purpose flour, scooped and leveled (see Cook’s Note)
- 1/4 cup unsweetened cocoa powder, scooped and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 1 tablespoon buttermilk
- 1 teaspoon red food coloring
- 1 teaspoon pure vanilla extract
- 2 large eggs
- Confectioners’ sugar, for coating
Instructions
- Make the filling: Line a baking sheet with parchment paper. Beat the cream cheese, granulated sugar, sour cream and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon 1 tablespoon of the filling at a time onto the parchment so that you have 12 dollops. Freeze until solid, about 2 hours.
- Make the cookies: Sift together the flour, cocoa powder, baking powder, salt and baking soda in a medium bowl. Whisk together the granulated sugar, butter, buttermilk, food coloring, vanilla and eggs in another bowl. Fold the flour mixture into the sugar mixture with a rubber spatula until smooth. Cover the bowl with plastic wrap and refrigerate until chilled, about 30 minutes (it will still be soft).
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Coat your hands generously with confectioners’ sugar and scoop a heaping tablespoon of the cookie dough into your hand. Put one of the frozen cream cheese dollops in the middle of the dough and place another tablespoon of the dough on top of the cream cheese. Shape the dough around it to completely enclose the cream cheese, and then roll to coat in the confectioners’ sugar. Repeat with the remaining dough and cream cheese, coating your hands in confectioners’ sugar as needed.
- Place the cookies on the prepared baking sheets about 2 inches apart. Bake until the cookies are firm around the edges and can be easily lifted with a spatula, 10 to 12 minutes. Let the cookies cool on the trays for 10 minutes, and then transfer to a cooling rack and cool completely.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 290 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 28 g |
| Protein | 4 g |
| Cholesterol | 63 mg |
| Sodium | 194 mg |
Reviews
Made these cookies and decided after forming one cookie to change the shape. Created a ball of dough (about 1 tablespoon (however big you want your cookies)) and then created a thumb print in it to have a spot for the filling. I used 1/2 a TEASPOON of filling (which I still froze first). Baked it and the filling melted nicely and didn’t spill over. Sprinkled with pearl sugar beads after removing from the oven when the filling was still warm. Looked great, tasted yummy. If I could add a photo, I would. Very happy with the result.
these were AWFUL to make
do not do “12 dollops” of filling !!! you will need to do 1/2 tablespoon of filling instead of 1 to even attempt to make these well. these ended up a monstrous mess of a “cookie”.
do not do “12 dollops” of filling !!! you will need to do 1/2 tablespoon of filling instead of 1 to even attempt to make these well. these ended up a monstrous mess of a “cookie”.
I made these last night and they’re amazing. You definitely can not use 1 tablespoon of filling, like others said, I reduced to 1/2 tablespoon. I also made an extra 1/2 of the cookie recipe to make up for the extra fillings. Next time I will just double the cookie recipes because I still had fillings left over. When putting the filling in the dough, treat them like meatballs and seal them up really good, I didn’t have any leakage. These cookies were big and beautiful and delicious. My baking counter looked like I cleaned out the Red Velvet cookies from Crumble Cookies. If you don’t have the patience, these are not the cookies for you, they are time consuming but awesome when finished.
These were gigantic and too hard to eat. I made them without all the food coloring, maybe that impacted the texture? Too much work for a generic, sweet cookie.
These were super good!! I will totally make this over and over again. I made these with my half-sister, and they were easy and fun to make. The mess after wasn’t too bad, just a little from the spilling of liquids from my clumsiness and the powdery contents such as the flour, sugar, etc. I was also totally shocked about the sour cream being in the filling, but it was so good!! These sweet treats make such a good seasonal dessert for Christmas parties! I love theme so much!!!
As written, these were a mess. They spread everywhere, the filling leaks out, and they were gigantic. I gave 4 stars instead of 5 because I had to adjust how I baked them. I didn’t change any ingredients to get them to work though! I hate when people review a recipe after making a bunch of modifications to the ingredients.
My tips:
1. I like a smaller cookie, so I only did about a tsp of filling for each dollop. Then I used as little dough as necessary to cover the cookie and seal all edges.
2. The freezer is your friend. I froze the dough, and was still able to shape it around the filling. I popped the filled balls of dough back in the freezer too. Keep them cold until they go in the oven.
3. I increased the cooking temperature to 400° instead of 350°. This reduces spread by getting the outside to set faster. I do a lot of gluten free baking too, and that’s a technique I use for GF cookies, because they tend to spread more. Thought I’d give it a try here, and it worked!
With those changes to the baking instructions, they turned out beautifully, and the red velvet makes them look more holiday-ish than a normal chocolate crinkle cookie. I hear they are delicious too, but I’ll have to take their word for it as I haven’t tried them with GF flour yet.
Idk, I feel like these are more visually appealing than anything. I guess I was a bit disappointed, though they may be better with half the amount of filling, I don’t think I’ll be making these again.
The cookies were delicious. As everyone else has said, you should use 1/2 the cream cheese filling in each cookie. I recommend not forming the balls in your hand but spooning the dough directly onto a sugar covered board and rolling them with finger tips. Also, only pull the cream cheese filling out of the freezer a few at a time.
It was kinda hard at the end but totally worth it they tasted really delicious but I feel like if you do it some what often you will get the hang of it but it was delicious!!!!!
Way too big and messy. I’m glad I tried but wouldn’t do it again.
Maybe more cookie and less filling
Maybe more cookie and less filling