Get your Red Velvet Cake (frosting and all) in cookie form! These irresistibly soft and chewy red velvet cookies stuffed with real deal cream cheese frosting, are pretty amazing! We love our cookies stuffed, and these red velvet ones are so easy to make!
We’re always fans of stuffed desserts (shoutout to our Nutella-stuffed cookies), and we’re obsessed with red velvet. Combining the two was a no-brainer! These bright red, subtly chocolatey cookies with a cheesecake-inspired filling will be the star of your holiday cookie spread.
Tips for Perfect Red Velvet Color
We love a bold red, so we use a whole tablespoon of liquid food coloring. For a less intense color, start with 1/2 teaspoon and add more as needed. Gel food coloring is more concentrated, so start with half the amount and adjust.
How to Stuff the Cookies
The filling is just cream cheese, powdered sugar, and a pinch of salt. Make the mixture and chill it while you prepare the dough. This makes it easier to handle.
To stuff the cookies, flatten a heaping tablespoon of cookie dough into a pancake-like circle. If the dough is sticky, dust your hands with flour. Place a couple of teaspoons of cream cheese filling in the center and fold the edges over to cover the filling. Roll into a ball and bake.
If your kitchen is warm or you’re making a large batch, chill the cookies for a few minutes before baking to ensure the filling stays inside. The baking time remains the same unless chilled longer than 10 minutes, then add a minute or two to the timer.
Inside-Out Red Velvet Cookies
Ingredients
**Cream Cheese Filling:**
- – 6 ounces cream cheese softened
- – 1/4 cup plus 2 tablespoons powdered sugar
- – Pinch of kosher salt
**Cookie Dough:**
- – 1 1/4 cups all-purpose flour
- – 1/4 cup unsweetened cocoa powder
- – 1/2 teaspoon baking powder
- – 1/2 teaspoon kosher salt
- – 1/2 cup 1 stick butter, softened
- – 1/2 cup granulated sugar
- – 1/4 cup packed brown sugar
- – 1 large egg
- – 1 tablespoon red food coloring
- – 1/4 teaspoon vanilla extract
Instructions
- **Preheat and Prep:** Preheat oven to 350°F and line a large baking sheet with parchment paper.
- **Cream Cheese Filling:** In a small bowl, mix cream cheese, powdered sugar, and salt until smooth. Cover and refrigerate until slightly firm, about 25 minutes.
- **Cookie Dough:** While the filling chills, whisk flour, cocoa powder, baking powder, and salt in a medium bowl. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, food coloring, and vanilla. Add the flour mixture and mix until just combined.
- **Shape Cookies:** Scoop heaping tablespoons of dough, rolling into 13 even-sized balls. Flatten each into a 3 1/2-inch circle about 1/4-inch thick.
- **Stuff Cookies:** Place 2 teaspoons of cream cheese filling in the center of each dough circle. Fold the edges over to seal and gently roll into balls. Place cookies 3 inches apart on the baking sheet.
- **Bake:** Bake for 15 to 17 minutes. Let cool slightly before serving.