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red velvet crinkle cookies with cream cheese filling - featured image

Best Red Velvet Crinkle Cookies with Cream Cheese Filling

  • Author: Sarah Wasserman
  • Total Time: 2 hours 45 minutes
  • Yield: 24 cookies 1x

Description

These red velvet crinkle cookies are soft, fudgy, and packed with a tangy cream cheese filling that makes every bite feel special. They look like they came from a fancy bakeshop but are surprisingly simple to make.

Ingredients

Scale
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) buttermilk
  • 1 tablespoon (15ml) red food coloring
  • 1/2 cup (60g) powdered sugar

Instructions

  1. Make the Cream Cheese Filling: In a small bowl, combine the softened cream cheese, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Mix until smooth and well-combined. Cover the bowl and pop it in the freezer for about 15-20 minutes.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and 3/4 cup of granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  4. Add Egg, Vanilla, and Buttermilk: Add the egg, 1 teaspoon of vanilla extract, and the buttermilk to the butter mixture. Beat on medium speed until everything is well incorporated.
  5. Add Food Coloring: Pour in the red food coloring and beat until the color is evenly distributed.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to 24 hours.
  8. Preheat and Prep: When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  9. Assemble the Cookies: Scoop out about 1.5 tablespoons of dough. Flatten it slightly in your palm. Place a small scoop of the chilled cream cheese filling—about 1 teaspoon—in the center. Gently wrap the dough around the filling, sealing it completely. Roll it into a smooth ball.
  10. Coat in Powdered Sugar: Place the powdered sugar in a shallow bowl. Roll each stuffed dough ball generously in the powdered sugar, making sure it’s completely coated.
  11. Bake: Bake for 12-14 minutes. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chilling the dough is essential for achieving the crinkled top and preventing spreading. Freezing the cream cheese filling for 15-20 minutes makes it easier to handle. Do not overbake; the cookies will continue to bake on the hot sheet as they cool.

  • Prep Time: 30 minutes
  • Cook Time: 12-14 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 16
  • Sodium: 95
  • Fat: 9
  • Saturated Fat: 5
  • Carbohydrates: 24
  • Fiber: 0.5
  • Protein: 2

Keywords: red velvet, crinkle cookies, cream cheese, stuffed cookies, holiday cookies, Valentine's Day, easy cookie recipe

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Find it online: https://flavorfullrecipes.com/best-red-velvet-crinkle-cookies-with-cream-cheese-filling/