Craving a delightful treat that’s quick to make, packed with flavor, and even has a touch of wholesome goodness? Let me introduce you to Cream Cheese Filled Red Velvet Cookies. These aren’t just any cookies; they're a celebration in every bite! Imagine sinking your teeth into a soft, chewy red velvet cookie with a tangy, creamy center. As a busy mom, I always appreciate a dessert that doesn't take all day but tastes like it did. These cookies are my go-to for satisfying sweet cravings without the guilt!
Why You Will Love This Recipe
My grandmother used to bake red velvet cake for every special occasion. The vibrant color and unique flavor were always a sign of celebration. I wanted to capture that same feeling in a cookie, making it a treat that's easy to share and enjoy anytime. These Cream Cheese Filled Red Velvet Cookies perfectly blend that nostalgic flavor with a modern, convenient form.
Ingredients
Cookies:
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
- 1 teaspoon white vinegar
- ½ cup buttermilk
Cream Cheese Filling:
- 4 ounces cream cheese, softened.
- ½ cup powdered Sugar
- ½ teaspoon vanilla extract
Step-by-Step Instructions for Making the Recipe
- Get Ready: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Combine dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Cream together wet ingredients: In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract.
- Mix color and texture: In a small bowl, combine red food coloring and white vinegar. Add this mixture to the butter mixture and beat well after that add Buttermilk to the batter.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Make the cream filling by mixing cream cheese, powdered sugar, and vanilla extract until combined and no sugar clumps are visible.
- Form the cookies: Roll the dough into even balls. Press the small indentation into the middle and spoon a bit of the filling into each.
- Bake: Place the cookies onto the prepared baking sheets.
- Bake: Bake for 10-12 minutes, or until the edges are set.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack until cooled.
Cream Cheese Filled Red Velvet Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.1 1/2 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.1/2 cup (1 stick) unsalted butter, softened, 3/4 cup granulated sugar, 1/4 cup packed brown sugar
- Beat in the egg and vanilla extract.1 large egg, 1 teaspoon vanilla extract
- In a small bowl, combine red food coloring and white vinegar. Add this mixture to the butter mixture and beat well after that add Buttermilk to the batter.1 teaspoon red food coloring, 1 teaspoon white vinegar, 1/2 cup buttermilk
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Make the cream filling by mixing cream cheese, powdered sugar, and vanilla extract until combined and no sugar clumps are visible.4 ounces cream cheese, softened, 1/2 cup powdered Sugar, 1/2 teaspoon vanilla extract
- Roll the dough into even balls. Press the small indentation into the middle and spoon a bit of the filling into each.
- Place the cookies onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack until cooled.