Close-up of red velvet cheesecake cookies with a creamy filling, topped with crushed candy canes, surrounded by holiday lights.

Red Velvet Cheesecake Cookies

by

Soft, stuffed, and perfect for the holidays

Meet your new holiday cookie obsession Red Velvet Cheesecake Cookies! These soft, bakery-style red velvet cookies are filled with a luscious cream cheese center that melts in your mouth. With a hint of cocoa, a festive crimson hue, and a creamy surprise inside, they’re the ultimate holiday cookie. Perfect for Christmas cookie swaps, Valentine’s Day treats, or anytime you crave something sweet and indulgent. Each bite is chewy on the outside, creamy on the inside, and absolutely irresistible a signature favorite from Emma’s Cake Studio! 🎅🍰

Time Breakdown

  • Prep Time: 25 minutes
  • Chill Time: 30 minutes
  • Bake Time: 12 minutes
  • Total Time: 1 hour 10 minutes
  • Servings: 16 cookies

Ingredients List

For the Cream Cheese Filling

  • 6 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract

For the Red Velvet Cookie Dough

  • 1 ¾ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons red food coloring (gel preferred)
  • 1 teaspoon vanilla extract
  • ½ teaspoon white vinegar
  • ½ cup white chocolate chips (optional)

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

  • Mixing bowls (large & medium)
  • Hand or stand mixer
  • Rubber spatula
  • Measuring cups & spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop or spoon
  • Cooling rack

Step-by-Step Beginner-Friendly Instructions

  1. Prepare filling: In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a lined plate and freeze for 30 minutes. ❄️
  2. Mix dry ingredients: In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
  3. Cream butter & sugars: In a large bowl, beat butter with both sugars until fluffy (about 2 minutes).
  4. Add wet ingredients: Mix in egg, red food coloring, vanilla, and vinegar until combined. ❤️
  5. Combine: Gradually add dry ingredients and mix until a soft dough forms. Fold in white chocolate chips if using.
  6. Assemble cookies: Scoop 1 tablespoon of dough, flatten it, and place a frozen cheesecake ball in the center. Cover with another tablespoon of dough and seal edges.
  7. Chill: Place stuffed dough balls on a lined tray and refrigerate for 30 minutes (this prevents spreading).
  8. Bake: Preheat oven to 350°F (175°C). Bake for 11–13 minutes, until edges are set but centers look soft.
  9. Cool & serve: Let cool on the baking sheet for 10 minutes, then transfer to a rack. Enjoy warm, creamy, and divine! 😍

💡 Pro Tips

  • Make ahead: Freeze unbaked stuffed dough balls for up to 2 months — bake straight from frozen (add 2 extra minutes).
  • Filling upgrade: Add ½ teaspoon lemon zest for a tangy cheesecake twist! 🍋
  • Perfect shape: Roll cookies gently before baking for a smooth, bakery-style finish.
  • Storage: Keep in an airtight container in the fridge for up to 5 days (they’re amazing chilled!).

Nutrition Table

Serving SizeCaloriesProteinCarbsFatFiberSugar
1 cookie2103g25g10g1g16g