Ingredients
Scale
Cheesecake Filling:
- 4 oz cream cheese, brick style, full fat
- 3/4 cup powdered sugar
- 1 tbsp flour
Red Velvet Cookies:
- 1 2/3 cup all-purpose flour
- 3 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp distilled vinegar
- 1–2 tsp red food coloring
- 1/3 cup granulated sugar (optional, for rolling)
Glaze – Optional:
- 1–2 tbsp milk or whipping cream
- 1–2 cups powdered sugar
Instructions
- Cheesecake Filling: Beat cream cheese, powdered sugar, and flour until smooth. Scoop 2 tsp dollops onto a lined cookie sheet and freeze at least 2 hours.
- Cookie Dough: Whisk flour, cocoa, baking soda, and salt. Beat butter, brown sugar, and granulated sugar until creamy. Mix in egg, vanilla, vinegar, and food coloring. Add dry ingredients and refrigerate 2+ hours.
- Assemble: Flatten 1-1.5 tbsp cookie dough, place cream cheese dollop on top, cover with another 1-1.5 tbsp dough, pinch edges, roll into ball, optionally roll in sugar. Freeze 30+ mins.
- Bake: Preheat oven 350°F (180°C). Place frozen cookie dough balls on parchment-lined sheets 2 inches apart. Bake 12-14 minutes until tops look set.
- Glaze: Whisk milk and powdered sugar until thin enough to drizzle, drizzle over cooled cookies.
Notes
- Recipe can be doubled.
- Use gel food coloring for vibrant color.
- Wear gloves to avoid staining hands.
- Freeze cookie dough balls up to 2 months; bake without thawing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 301 kcal
- Sugar: 32g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 46mg