Bakery Style Red Velvet Cheesecake Cookies

5 from 1 vote

Bakery Style Red Velvet Cheesecake Cookies

These Red Velvet Cheesecake Cookies are soft, rich, and filled with a tangy cream cheese buttercream center that makes them feel bakery-worthy but completely doable in your home kitchen.

Prep Time45

Cook Time14

cooling time20

Total Time1 19

Course: Dessert, Snack

Cuisine: American

Keyword: bakery recipe, christmas baking recipe, cookie recipe

Servings: cookies

Calories: 517kcal

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Equipment

baking sheet

Measuring cups

Ingredients

Red Velvet Cookie

1 1/2 Cups Salted Butter softened (333g)
1 1/2 Cups Brown Sugar (369g)
1/2 Cup Granulated Sugar (115g)
2 Large Eggs
2 Tablespoons Vanilla Extract
4 Cups All-Purpose Flour (608g)
1/2 Cup Dutch Processed Cocoa Powder (60g)
2 Teaspoon Baking Soda
1 Teaspoon Salt
Red Food Coloring

Cream Cheese Buttercream

6 Ounces Cream Cheese softened
1/4 Cup Salted Butter softened, (56g)
2 1/2 Cups Powdered Sugar (268g)
1 Teaspoon Vanilla Extract
Granulated sugar for rolling

Instructions

Prepare the Cheesecake Filling. In a stand mixer, beat the softened cream cheese and butter until smooth and creamy.
6 Ounces Cream Cheese, 1/4 Cup Salted Butter
Scrape the bowl, then add powdered sugar and vanilla. Mix on low until combined, then beat on medium-high until fluffy.
2 1/2 Cups Powdered Sugar, 1 Teaspoon Vanilla Extract
Scoop the filling using a #40 scoop (about 1½ tablespoons) onto a lined baking sheet. Place it in the freezer while you prepare the dough.
Preheat your oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
Cream the Butter and Sugars. In a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
1 1/2 Cups Salted Butter, 1 1/2 Cups Brown Sugar, 1/2 Cup Granulated Sugar
Add eggs and vanilla, mixing until fully combined.
2 Large Eggs, 2 Tablespoons Vanilla Extract
Make the Cookie Dough. Add flour, cocoa powder, baking soda, and salt. Mix just until a soft dough forms.
4 Cups All-Purpose Flour, 1/2 Cup Dutch Processed Cocoa Powder, 2 Teaspoon Baking Soda, 1 Teaspoon Salt
Blend in red food coloring until you reach your desired red velvet shade.
Red Food Coloring
Fill and Shape the Cookies. Working in batches. Using a #12 scoop (about 1/3 cup), scoop dough and divide each portion in half. Flatten each half slightly. Place a frozen filling scoop on one dough piece. Top with the second piece.
Seal edges very well. Shape into a thick puck. Roll in granulated sugar if desired. Place on prepared baking sheet.
Granulated sugar
Bake for 14–16 minutes until the cookies have spread, the tops look set (not glossy), and light cracks appear.
Allow cookies to cool completely on the baking sheet before serving or drizzling on a glaze.

Notes

Baker’s Tips

Keep the filling frozen
Cold filling makes assembly much easier and helps prevent leaks.

Seal thoroughly
Pinch edges well so the cheesecake center stays tucked inside.

Don’t overbake
They finish setting as they cool and stay wonderfully soft.

Use gel coloring if possible
It gives a deeper red without changing dough texture.

Optional Cream Cheese Drizzle

Make a thin glaze using:

2 oz cream cheese, softened
1 cup powdered sugar
1–2 Tbsp milk
½ tsp vanilla

Drizzle over completely cooled cookies for a bakery-style finish.

Nutrition