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There are so many variations on red velvet and cream cheese cookies but these are it! My version is a red velvet cookie dough stuffed with cream cheese filling and rolled in powdered sugar to make a crinkle effect. My secret ingredient is espresso powder in both the cookie dough and filling for an extra jolt of flavor.

red velvet cookies cut in half to show the cream cheese filling

Overview

If you’re a fan of red velvet cake with cream cheese frosting then these cookies are for you! These cookies represent the cake in every way. The subtle chocolate flavor, the hint of tanginess from the vinegar, and of course, the cream cheese filling.

As an added twist, I’m using espresso powder to really rev up these red velvet and cream cheese cookies.

Why you’ll love this recipe

  • Red velvet cookies are reminiscent of red velvet cake with a hint of chocolate flavor and tang.
  • The espresso cream cheese filling is unique, silky smooth, and an unexpected surprise!
  • These bright red crinkle cookies are so pretty, romantic, and perfect for Valentine’s Day.
red velvet cookies on a plate

How to make red velvet and cream cheese cookies

There are 2 components to red velvet and cream cheese cookies: the cream cheese filling and the red velvet cookies. Here are the steps to making them:

  1. Make the cream cheese filling
  2. Scoop the filling into balls and freeze
  3. Make the red velvet cookie dough
  4. Stuff the filling into the cookie dough
  5. Bake

Let’s get started!

Make the Filling

whisking the ingredients for the cream cheese balls together
scooping cream cheese mixture into balls
cream cheese balls on a plate ready to be frozen

Cream together all of the filling ingredients until smooth and creamy. This includes the soft, room temperature cream cheese, powdered sugar, vanilla, and (optional) instant espresso powder. The espresso powder adds such a delicious flavor but if you’d prefer a crisp white colored filling then leave it out.

It’s incredibly important that the cream cheese is soft otherwise it will be very difficult to achieve a smooth filling consistency.

Scoop the mixture into balls that are about 1 tablespoon each. Place on a parchment lined plate and freeze. Freeze for at least 30 minutes or longer if you are preparing ahead.

creamed butter and sugar together
whisking wet ingredients together
cookie dough mixed with red food coloring

First, start by creaming together the butter, both sugars, and oil until light and fluffy. It’s important that the butter is at a soft, room temperature.

Then add the rest of the wet ingredients to the bowl. This includes the egg, white vinegar, vanilla, and red food coloring. I added a heaping teaspoon of color but adjust according to your preference. Start by adding a little, mixing together, and then adding more if desired.

whisking dry ingredients in a medium bowl
adding dry ingredients to the cookie dough

In a separate mixing bowl, whisk together the dry ingredients including the flour, cocoa powder, baking soda, salt, and instant espresso powder (if using). Add the flour mixture to the butter mixture and combine. Scrape down the bowl.

Chill

Chill the dough in the refrigerator for at least 30 minutes and up to 3 days. Either place the entire bowl covered in plastic wrap or remove the dough from the bowl, press into a disc, and wrap in plastic wrap if chilling longer than 30 minutes.

This will help firm up the dough making it easier to scoop.

After chilling, scoop the dough into balls and place on a lined baking sheet. To fit the size of the filling, I recommend scooping balls that are a medium 2 tablespoon size. Repeat with all of the dough.

cookie dough balls beside the cream cheese balls
stuffing the cream cheese balls into the center of the cookie dough balls

Take the cream cheese balls out of the freezer. Take one of the mounds of cookie dough and press it flat in your hand. Place a cream cheese ball in the center and wrap the dough around it fully enclosing it. Repeat with the rest of the cookie dough mounds and cream cheese balls.

Roll & Bake

rolling cookie dough balls in powdered sugar
cookie dough balls heavily coated in powdered sugar on a sheet pan ready for the oven

Place the powdered sugar into a shallow bowl or plate. Roll each cookie dough ball into the powdered sugar until it’s fully covered and then roll it again. Really pack it on otherwise it will melt into the cookies as they bake.

Place them onto parchment lined baking sheets. It is best to bake no more than 8 cookies per sheet depending on the size of your sheet pan. These cookies will not spread that much.

Bake two cookie sheets at a time on 350°F/176° for 13-15 minutes. Remove the cookies from the oven when the edges and top are set. When you press on the center, the filling will be soft.

Allow the cookies to cool on the baking sheets for 5 minutes before moving them to cooling racks to cool completely. 

red velvet cookies cut in half to show the cream cheese filling

Storage

Baked Cookies: Store cooled cookies in an airtight container at room temperature for 3-4 days. You can also store in the freezer for up to 3 months.

Unbaked Cookies: After stuffing the cookie dough with the filling, place the dough balls on a sheet pan in the freezer to freeze until rock solid. Move the dough balls into a zipper bag and freeze for up to 3 months. Roll in powdered sugar and then bake directly from frozen adding 2-3 minutes to the baking time.

MORE RECIPES FROM BAKER BETTIE!

If you loved these red velvet and cream cheese cookies, you might like to try these other delicious cookie recipes!

Don’t forget to checkout my Red Velvet Cupcake recipe!

red velvet cookies cut in half to show the cream cheese filling
Yield: about 12 medium cookies

Red Velvet Cookies Stuffed with Cream Cheese

Prep Time 35 minutes
Chill Time 1 hour
Bake Time 15 minutes
Total Time 1 hour 50 minutes

This recipe is a red velvet cookie dough stuffed with cream cheese filling and rolled in powdered sugar to make a crinkle effect. The optional espresso powder adds an extra jolt of flavor.

Ingredients

For the filling

  • 140 grams (5 ounces) cream cheese, softened
  • 1 ½ teaspoons vanilla extract or paste
  • 40 grams (⅓ cup) powdered sugar
  • ½ teaspoon instant espresso powder, optional

For the dough

  • 113 grams (½ cup, 1 stick) unsalted butter, room temperature
  • 42 grams (3 tablespoons) oil, any neutral oil like vegetable or canola
  • 200 grams (1 cup) granulated sugar
  • 50 grams (¼ cup) brown sugar, light or dark although I prefer dark
  • 1 large egg, room temperature
  • 1 teaspoon red food coloring, I recommend gel food coloring for more intense color
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract or paste
  • 210 grams (1 ¾ cups) all-purpose flour
  • 20 grams (¼ cup) natural cocoa powder
  • ½ teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • ½ teaspoon instant espresso powder, optional
  • 60 grams (½ cup) powdered sugar, for rolling

Instructions

PREP

  1. Make the Filling: In a bowl with hand mixer or in a stand mixer with paddle attachment, cream together all filling ingredients including the softened cream cheese (140 grams/ 5 ounces), vanilla extract or paste (1 ½ teaspoons), powdered sugar (40 grams/ ⅓ cup), and instant espresso powder (½ teaspoon) if using. Scoop the mixture into balls (about 1 tablespoon) and freeze for at least 30 minutes.
  2. While the filling freezes and at least 30 minutes before making the dough, set out the butter (113 grams/ ½ cup) and the egg (1 large) to come to room temperature. 
  3. Measure out the rest of the ingredients.

Make the dough

  1. In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the softened butter with the oil (42 grams/ 3 tablespoons), granulated sugar (200 grams/ 1 cup), and brown sugar (50 grams/ ¼ cup) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically. 
  2. Add the egg, red food coloring (1 teaspoon), white vinegar (2 teaspoons), and vanilla extract or paste (1 teaspoon) and mix on medium speed until combined.
  3. In a separate mixing bowl, whisk together the flour (210 grams/ 1 ¾ cups), natural cocoa powder (20 grams/ ¼ cup), baking soda (½ teaspoon), salt (1 ¼ teaspoons), and instant espresso powder (½ teaspoon).
  4. Add the flour mixture to the butter mixture, and mix on medium/low speed until just incorporated, scraping the bowl as needed. 
  5. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days. Either place the entire bowl covered in plastic wrap or remove the dough from the bowl, press into a disc, and wrap in plastic wrap if chilling longer than 30 minutes.
  6. While the dough is chilling, preheat the oven. Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/176°C. Line 2 baking sheets with parchment paper or silicone baking mats.

Bake

  1. Scoop rounded mounds of dough (about 2 tablespoons) each and place on a baking sheet lined with parchment paper.
  2. Take the cream cheese balls out of the freezer. Take one of the mounds of cookie dough and press it flat in your hand. Place a cream cheese ball in the center and wrap the dough around it fully enclosing it. Repeat with the rest of the cookie dough mounds and cream cheese balls.
  3. Place the powdered sugar (60 grams/ ½ cup) into a shallow bowl or plate. Roll each cookie dough ball into the powdered sugar until it's fully covered and then roll it again. Really pack it on.
  4. Place cookie mounds onto the prepared baking sheets. It is best to only bake about 8 cookies per sheet.
  5. Bake two cookie sheets at a time for 13-15 minutes. Remove the cookies from the oven when the edges and top are set. When you press on the center, the filling will be soft.
  6. Allow the cookies to cool on the baking sheets for 5 minutes before moving them to cooling racks to cool completely. 

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© Baker Bettie