Red Velvet Cookies With Cream Cheese Filling.

                                                                                                                             

 Why You’ll Love These Cookies

There’s something timeless about red velvet — that deep color, that whisper of cocoa, that perfect hint of tang. Combine that with a velvety cream cheese filling, and you’ve got a cookie that’s both elegant and comforting. Perfect for holidays, gifting, or just because you deserve something special.

 Ingredients

For the Cookie Dough

• • 2 ½ cups all-purpose flour

• • 2 tablespoons unsweetened cocoa powder

• • 1 teaspoon baking soda

• • ½ teaspoon salt

• • ¾ cup unsalted butter, softened

• • 1 cup brown sugar, packed

• • ½ cup granulated sugar

• • 2 large eggs

• • 2 teaspoons vanilla extract

• • 1 tablespoon red food coloring (gel preferred)

• • 1 teaspoon white vinegar

For the Cream Cheese Filling

• • 6 ounces cream cheese, softened

• • ¼ cup granulated sugar

• • ½ teaspoon vanilla extract

 Instructions

1. Prepare the Filling

In a medium bowl, mix together the cream cheese, sugar, and vanilla until smooth.
Scoop small teaspoon-sized portions onto a parchment-lined plate and freeze for 20–30 minutes while you prepare the dough.
(This makes stuffing the cookies much easier!)

2. Make the Cookie Dough

In a medium bowl, whisk together flour, cocoa, baking soda, and salt.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, followed by vanilla, vinegar, and food coloring.
Gradually mix in the dry ingredients until a soft dough forms.

3. Assemble the Cookies

Scoop about 2 tablespoons of dough for each cookie. Flatten slightly, place a frozen cream cheese ball in the center, and wrap the dough around it to seal.
Roll into a smooth ball and place on a parchment-lined baking sheet, spaced about 2 inches apart.

4. Bake

Bake at 350°F (177°C) for 10–12 minutes, just until the edges are set.
Let cookies cool on the sheet for 5 minutes before transferring to a rack.

The cookies will be soft when warm but firm up as they cool — leaving that gooey, creamy center inside.

 Baking Tips

• • Don’t overbake! The centers should look slightly underdone — that’s how you get that soft, chewy bite.

• • Freeze the filling. This keeps it from melting too fast while baking.

• • Red food coloring: Use gel for the best vibrant color with less added liquid.

• • Make ahead: You can freeze unbaked stuffed cookie dough balls for up to a month. Bake straight from frozen, adding 1–2 minutes to the bake time.

 Storage

Keep cookies in an airtight container in the refrigerator for up to 5 days.
For a warm, just-baked feel, pop one in the microwave for 10–15 seconds before serving.

 From My Oven to Yours

These cookies never last long in my kitchen. They’re a little fancy, a little nostalgic, and a whole lot of delicious. Whether you’re baking for Valentine’s Day, a dinner party, or just a cozy night in, these red velvet cookies will make every bite feel like a hug.

Bake them, share them, and don’t forget to sneak one for yourself.