Red Velvet Cream Cheese Cookies

Looking for a last-minute Christmas cookie? I’ve got you covered. These cookies are festive, absolutely delicious, and impressive for house guests or hosts. I actually made these cookies two times. The first time was last week, then they were gone before I knew it. Everyone absolutely loved them. Then, since we were running out of cookies and I had an afternoon to spare, I thought I’d make some more for Christmas Eve. I asked for input, and everyone said to make these again. That’s how good they are.

My cousin said they’re like eating your own, small red velvet cookies. I thought that put it very nicely, plus I agree. They take a little while to make because there’s two components, both of which need to refrigerate for at least a little while. I was crunched for time, so I made an express version of the cookies, but I think they tasted just as good as the last time I made them and let them refrigerate for the correct amount of time, so I’m sticking with this version.

Merry Christmas Eve! Happy baking!

Red Velvet Cookies

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 2 hours

Yield: 4 dozen cookies

Soft, chewy red velvet cookies stuffed with a sweet cream cheese filling, then rolled in granulated sugar and baked to perfection.


  • 3 cups (370g) all-purpose flour
  • ⅔ cup (52g) unsweetened natural cocoa powder
  • 2 tsp. baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks; 230g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) packed light or dark brown sugar
  • 2 large eggs
  • 2 Tbsp. (30ml) milk
  • 2 tsp. pure vanilla extract
  • 2 Tbsp. red food coloring (liquid, gel, or 2 tsp beet powder alternative)*
    Cream Cheese Filling:
  • 4 ounces (112g) cream cheese, room temperature
  • 1¾ cups (210g) confectioners sugar
  • 1 Tbsp. flour
  • ½ tsp. pure vanilla extract


    Make the cream cheese filling:
  1. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners' sugar, flour, and vanilla extract on medium-high speed until completely smooth and creamy, about 3 minutes. Remove from the bowl and wrap in plastic wrap. Place in the freezer while you make the cookie dough.
    Make the cookie dough:
  1. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt, then quickly mix together until combined; set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1 cup granulated sugar, and the brown sugar on high speed until completely smooth and creamy, about 2 minutes.
  3. Add the eggs, milk, vanilla extract, and red food coloring and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  4. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be slightly sticky. Remove dough from bowl and cover with plastic wrap. Refrigerate for at least half an hour and up to 2 days.
    Assemble the cookies:
  1. Remove the cream cheese mixture from the freezer. Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze while you roll out the cookie dough.
  2. Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes to make it easier to handle.
  3. Roll cookie dough into balls about the size of a Tablespoon. Flatten the dough between your palms until it's fairly thin, then repeat with the rest of the cookie dough (leave the flattened dough on the cookie sheets like that).
  4. Remove cream cheese balls from the freezer. Place one on top of the flattened dough and envelope the dough around it, then roll it into a ball. Repeat until all the cookie dough is filled and rolled into balls. Refrigerate for about 20-30 minutes before baking.
  5. Preheat oven to 350°F (177°C). Once the balls of dough have refrigerated, bake for 12-13 minutes or until edges appear set. Centers will look soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.
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Recipe adapted from Sally’s Baking Addiction

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