If you are craving a delightful treat that perfectly combines the rich indulgence of red velvet cake with the chewy charm of a cookie, then you absolutely must try the Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe. These cookies bring together a vibrant red cocoa-flavored dough that surrounds a luscious, creamy cheese filling, creating a bite that is as beautiful as it is delicious. They are soft, slightly tangy, sweet, and utterly irresistible—making them an instant favorite for any occasion or simply when you want to treat yourself.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients that work together harmoniously to deliver incredible flavor, texture, and that signature red velvet hue. Each component plays an essential role, from the richness of butter to the tang of vinegar, and the creamy smoothness of the filling that makes these cookies so special.
- Unsalted butter, ½ cup: Provides moisture and a tender crumb texture that’s key to soft cookies.
- Granulated sugar, ½ cup: Adds sweetness and helps the cookies achieve a lovely texture.
- Brown sugar, ½ cup packed: Contributes deeper molasses flavor and chewiness.
- Large egg, 1: Binds ingredients and adds moisture.
- Vanilla extract, 1 teaspoon for dough, ½ teaspoon for filling: Enhances the overall flavor with warm, sweet notes.
- Red food coloring, 1 tablespoon: Gives the iconic, vibrant color that makes red velvet so special.
- White vinegar, 1 teaspoon: Reacts with baking soda for that perfect tender crumb and subtle tang.
- All-purpose flour, 1 ¼ cups: The structure of the cookie, providing just the right balance for softness.
- Unsweetened cocoa powder, ¼ cup: Adds a hint of chocolate and depth without overpowering the red velvet flavor.
- Baking soda, ½ teaspoon: Helps the cookies rise and spread perfectly.
- Salt, ¼ teaspoon: Balances sweetness and enhances flavors.
- Cream cheese, 4 ounces softened: Central to the filling, its tang and creaminess are what make these cookies unforgettable.
- Powdered sugar, ¼ cup: Sweetens and smooths the cream cheese filling for the perfect consistency.
How to Make Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe
Step 1: Prepare Your Baking Space
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze—setting yourself up for success is always the first step to great baking.
Step 2: Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. This step traps air in the batter, contributing to the cookie’s tender texture. Next, beat in the egg, vanilla extract, red food coloring, and vinegar until the mixture is smooth and well combined, ensuring vibrant color and balanced flavor.
Step 3: Combine the Dry Ingredients
Whisk together the flour, unsweetened cocoa powder, baking soda, and salt in a separate bowl. This allows all dry components to distribute evenly, which is key for consistent flavor and texture in every bite.
Step 4: Bring It All Together
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing, as that can lead to tougher cookies—delicate texture is the goal here.
Step 5: Prepare the Cream Cheese Filling
In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the filling is silky smooth. This luscious, sweet, and tangy filling is the heart of the Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe.
Step 6: Assemble the Cookies
Using a tablespoon measure, scoop out one portion of dough and flatten it slightly in your palm. Dollop about ½ teaspoon of the cream cheese filling in the center, then top with another tablespoon of dough. Carefully seal the edges to completely encase the filling and roll into a smooth ball. Repeat with the remaining dough and filling—you’re creating little pockets of creamy happiness!
Step 7: Bake to Perfection
Place the assembled cookie balls on your prepared baking sheet, spacing them about 2 inches apart to give room for spreading. Bake in the preheated oven for 10-12 minutes, until the cookies look set and have those charming little cracks forming on top—a sure sign they’re ready.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to firm up before transferring them to a wire rack to cool completely. This resting time helps maintain the soft texture and keeps the creamy filling just right.
How to Serve Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe
Garnishes
While these cookies are stunning on their own, adding a light dusting of powdered sugar or a gentle drizzle of melted white chocolate can elevate their presentation. A sprinkle of finely chopped pecans or a few fresh raspberries on the side also adds a lovely contrast in texture and flavor.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk, a cup of freshly brewed coffee, or even a creamy chai tea. The warm spices in chai especially complement the subtle cocoa and cream cheese tang, creating a cozy flavor experience perfect for afternoon treats or dessert time.
Creative Ways to Present
For a festive occasion, arrange the Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe on a pretty platter lined with doilies or parchment. You could even sandwich them between two cookies for extra indulgence or pop them into cute cupcake liners for a whimsical touch at parties. Packaging them in cellophane bags tied with bright ribbons also makes for irresistible homemade gifts!
Make Ahead and Storage
Storing Leftovers
Store these cookies in an airtight container at room temperature for up to three days. The cream cheese filling stays delightfully creamy, and the cookies maintain their soft texture—perfect for enjoying fresh flavors even after a little wait.
Freezing
To keep them fresh longer, freeze the cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or zip-top bag. They can be frozen for up to two months and still taste just as wonderful once thawed.
Reheating
For that freshly baked warm feeling, gently warm the cookies in the microwave for about 10 to 15 seconds or pop them in a 300°F oven for 5 minutes. This helps revive the softness and slightly melts the cream cheese filling for an extra comforting bite.
FAQs
Can I use regular chocolate instead of cocoa powder for this recipe?
Regular chocolate contains fats that cocoa powder doesn’t, which can change the cookie’s texture and structure. It’s best to stick with unsweetened cocoa powder for authentic red velvet flavor and the chewy cookie texture.
Is there a substitute for cream cheese in the filling?
Cream cheese is key to the tangy creaminess of the filling, but you can try mascarpone for a milder flavor or a combination of butter and powdered sugar for sweetness—though the filling will be less tangy and creamy.
Can I make these cookies vegan or dairy-free?
Yes, by using plant-based butter and dairy-free cream cheese alternatives, plus an egg substitute like flax egg, you can create a vegan version. Just ensure your red food coloring is also vegan-friendly.
Why is vinegar used in the dough?
The vinegar reacts with baking soda in the dough, which helps give these cookies their classic tender, cake-like texture and subtle tang that makes red velvet so unique.
How do I prevent the filling from leaking out during baking?
Make sure to fully encase the cream cheese filling by carefully sealing the edges of the dough around it. Using slightly chilled dough can also help minimize spreading and leakage.
Final Thoughts
Trust me, once you try this Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe, it will become one of your go-to treats for celebrations or whenever you want a little sweet indulgence. Each cookie offers the perfect balance of flavors and textures that feels both nostalgic and special. So go ahead, bake a batch, share them with loved ones, and savor every delightful bite!
Print
Red Velvet Cupcake Cookies with Cream Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Red Velvet Cupcake Cookies are a delightful twist on classic red velvet cake with a creamy cheesecake center. Soft, rich, and full of flavor, these cookies combine the perfect balance of cocoa and vibrant red coloring with a luscious cream cheese filling, making them an irresistible treat for any occasion.
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Filling
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, beat in the egg, vanilla extract, red food coloring, and white vinegar until the ingredients are well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently until just combined; avoid overmixing to keep the cookies tender.
- Make Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy, creating a delicious filling for the cookies.
- Assemble Cookies: Scoop 1 tablespoon of dough and flatten it slightly in your hand. Place about ½ teaspoon of the cream cheese filling in the center, then cover with another tablespoon of dough. Seal the edges carefully and roll it gently into a ball. Repeat this process with the remaining dough and filling.
- Bake Cookies: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10-12 minutes, or until the cookies are set and have slight cracks on the top surface.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For best results, use room temperature butter and cream cheese to ensure smooth mixing.
- If you prefer a more vivid red color, increase the amount of red food coloring slightly.
- Make sure not to overbake the cookies to maintain a soft, cakey texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Let the cream cheese filling chill slightly before assembling to make it easier to handle.
