Red velvet cheesecake cookies combine the rich flavor of classic red velvet cake with the creamy, tangy delight of cheesecake, creating a delightful treat that is perfect for any occasion. These cookies are soft, chewy, and beautifully marbled with red and white, making them as visually appealing as they are delicious. Whether you’re baking for a celebration or simply treating yourself, this recipe will become a go-to favorite for cookie lovers and dessert enthusiasts alike.
Why We Love This Red Velvet Cheesecake Cookies
There are several reasons to adore red velvet cheesecake cookies. First, they offer a captivating blend of flavors, combining the slight cocoa notes of red velvet with the creamy richness of cheesecake. The unique colors and textures create a visually stunning cookie that immediately catches the eye. Second, the soft and chewy texture keeps everyone coming back for more, ensuring each bite is a delightful experience. Perfect for sharing, these cookies can brighten up gatherings, holiday parties, or just a cozy afternoon at home. The combination of decadence and fun makes these cookies a hit for both kids and adults alike.
Ingredients for Red Velvet Cheesecake Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until evenly combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Using a cookie scoop, portion out the red velvet cookie dough onto the prepared baking sheet, spacing them about two inches apart.
- Make a small indentation in the center of each cookie and add about a teaspoon of the cream cheese mixture in the center.
- Top each cream cheese dollop with a little more cookie dough, sealing it if possible, to create a ball of dough.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. The cookies may look slightly underbaked, but they will continue to set as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Red Velvet Cheesecake Cookies
When it comes to serving red velvet cheesecake cookies, there are various ways to highlight their indulgent flavors and vibrant colors. Place the cookies on a decorative platter for an inviting presentation at gatherings or events. Complement the cookies with a glass of cold milk or a warm mug of hot chocolate for a delightful pairing. For an extra touch, consider garnishing the cookies with a dusting of powdered sugar or sprinkles to enhance their festive appearance. If you’re feeling adventurous, serve them alongside a scoop of vanilla ice cream, providing an enjoyable contrast to the soft cookie texture. These cookies also make an excellent gift idea. Stack them neatly in a treat box, tie with a ribbon, and present them to friends and family for birthdays or holidays.
Expert Tips for Red Velvet Cheesecake Cookies
To ensure that your red velvet cheesecake cookies come out perfectly, follow these expert tips. First, measuring your ingredients precisely is crucial for achieving the right texture, especially for the flour and sugar. Spoon and level the flour instead of scooping directly from the bag to avoid compacting it. Second, keep your butter at the right temperature; it should be softened but not melting, resulting in a perfectly creamy mixture. Chill the cookie dough for about 30 minutes before baking, as this will help the cookies maintain their shape and enhance their texture. When adding the cream cheese filling, make sure it is softened; this helps it blend seamlessly with the cookie dough. Lastly, monitor your baking time carefully. Cookies continue to cook a little while they cool, so you’ll want to pull them from the oven when they look just slightly underbaked for a soft and chewy result.
How to Store Red Velvet Cheesecake Cookies
Storing your red velvet cheesecake cookies properly will keep them fresh and delicious for several days. Allow the cookies to cool completely before storing them; this prevents moisture buildup that can make them soggy. Place the cookies in an airtight container at room temperature for up to five days. If you’d like to extend their shelf life, consider refrigerating them. Ensure they are well-wrapped or placed in an airtight container to prevent them from absorbing moisture or flavors from other items. For longer-term storage, you can freeze the cookies. Layer the cookies between sheets of parchment paper in a freezer-safe container or bag, and store them for up to three months. When you’re ready to enjoy them, simply thaw them at room temperature, and they’ll be almost as good as fresh-baked.
Variations of Red Velvet Cheesecake Cookies
There are several delightful variations you can try to give your red velvet cheesecake cookies a unique twist. For a richer chocolate flavor, experiment by adding chocolate chips or chunks to the cookie dough. If you prefer a little crunch, consider mixing in chopped nuts, like walnuts or pecans, which can add a delightful texture to the cookies. For a fun mix of flavors, incorporate a hint of cinnamon or nutmeg, enhancing the warm, spiced notes in the red velvet. Another variation is to swap out the regular cream cheese filling with flavored cream cheese, such as strawberry or vanilla, to introduce a new layer of taste. You could also create mini cookie sandwiches by pairing two cookies with a layer of cream cheese filling in between. These variations can help adapt the cookies to suit different preferences and occasions.
FAQ about Red Velvet Cheesecake Cookies
What are red velvet cheesecake cookies?
Red velvet cheesecake cookies are soft, chewy cookies with a rich red velvet flavor, filled with a creamy cheesecake mixture for a delicious contrast.
How do I get the red color in my cookies?
You achieve the bright red color in these cookies by adding red food coloring to the dough, giving them that signature red velvet appearance.
Can I make red velvet cheesecake cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps enhance the flavors.
What can I substitute for cream cheese?
If you’re looking for a substitute for cream cheese, you can use mascarpone or ricotta cheese, though these will alter the flavor slightly.
How should I store the cookies?
Store the cookies in an airtight container at room temperature for up to five days. They can also be refrigerated or frozen for longer storage.
Red Velvet Cheesecake Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon red food coloring
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until evenly combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
Baking
- Using a cookie scoop, portion out the red velvet cookie dough onto the prepared baking sheet, spacing them about two inches apart.
- Make a small indentation in the center of each cookie and add about a teaspoon of the cream cheese mixture in the center.
- Top each cream cheese dollop with a little more cookie dough, sealing it if possible, to create a ball of dough.
- Bake in the preheated oven for 10-12 minutes or until the edges are set. The cookies may look slightly underbaked, but they will continue to set as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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