Cream Cheese Stuffed Red Velvet Cookies

How to make soft and chewy red velvet cookies stuffed with cream cheese frosting! Delicious Christmas cookie recipes on

Welcome to day 2 in Sally’s Cookie Palooza!

I’ve had a cookie like this on my mind for over a year now. Red velvet cake with cream cheese frosting in cookie form. (While we’re on the subject of cakes as cookies… anyone try the carrot cake cookies in Sally’s Cookie Addiction?!)

It took me many failed attempts and horrific cream cheese disasters… but here it is. Cream cheese stuffed red velvet cookies will be the talk of the town on every holiday cookie tray this year.

How to make soft and chewy red velvet cookies stuffed with cream cheese frosting! Delicious Christmas cookie recipes on

The red velvet cookie dough is pretty straightforward. It’s basically the same cookie dough I use for my red velvet chocolate chip cookies, only I use a little extra cocoa powder in place of flour. The extra cocoa flavor definitely stands out. One of the main questions I receive regarding this red velvet cookie dough is… how is it red velvet? Isn’t it just chocolate chip cookie dough tinted red? Honestly, that’s a great question. But to me, red velvet is a blend of cocoa and vanilla paired with LOTS of buttery flavor. It’s a buttermilk-based cake, so you have a tangy flavor mixed in as well. And the chocolate flavor is toned down by only adding a small amount of cocoa. The cookies include all of it, though the buttermilk flavor isn’t as strong.

So what about today’s cookies?

I had a wonderful starting off point with my red velvet cookie dough, so the real issue was with the cream cheese filling. Man this stuff was annoying! It would either seep out the sides of the cookie, taste gross, or pull a disappearing act. Like, it would melt into the cookie dough itself. It simply wasn’t thick or sturdy enough. Like most cookie doughs, the cream cheese filling needs to be super cold going into the oven. And it needs to fit snugly inside the red velvet cookie dough. So how do we make it? The filling is basically an extremely thick cream cheese frosting.

Um, did you read that? These are cookies stuffed with frosting (!!!).

How to make soft and chewy red velvet cookies stuffed with cream cheese frosting! Delicious Christmas cookie recipes on

You’ll need cream cheese, obviously. Confectioners’ sugar to sweeten and thicken, a smidge of flour to also thicken, and a touch of vanilla extract for flavor. I always add butter to my cream cheese frosting, but butter caused the filling to melt. Once I (1) ditched the butter, (2) got the filling as cold and sturdy as possible, and (3) shaped the cookie dough completely around the filling… we were golden!!!

Let’s walk through the general process:

  1. prepare + chill red velvet cookie dough
  2. make the cream cheese filling
  3. drop spoonfuls onto baking sheet and freeze
  4. roll frozen spoonfuls of filling into balls
  5. assemble cookies
  6. bake cookies!

Here’s a video to show you exactly how to do each step:

After the cream cheese filling is mixed together, it’s pretty sticky. So that’s why we have to freeze it. I don’t recommend freezing the filling in the bowl; rather, freeze it as little spoonfuls. It will freeze faster and more evenly this way. Once the little spoonfuls are frozen/cold, it’s easier to roll into balls to fit inside the cookie dough. It’ll still be a little sticky, but much more manageable.

Step Photos

red velvet cookie dough:

Red velvet cookie dough on

cream cheese filling:

Cream cheese filling for red velvet cookies on

drop spoonfuls + freeze them:

Cream cheese filling for red velvet cookies on

roll frozen cream cheese filling into balls as best you can:

Cream cheese filling for red velvet cookies on

assemble cookies:

Assembling cream cheese stuffed red velvet cookies on

That bottom right picture shows how to mold the cookie dough around the cream cheese filling. Just push the dough down the sides to completely enclose the filling. As you’re assembling the cookies, the cream cheese filling balls may get a little soft. So don’t be afraid to just pop them back in the fridge for a few minutes.

Roll the stuffed cookie dough balls in granulated sugar for some sparkle because sparkles are pretty.

Cream cheese stuffed red velvet cookies on

Bake up some stuffed cookie success!

How to make soft and chewy red velvet cookies stuffed with cream cheese frosting! Delicious Christmas cookie recipes on

How to make soft and chewy red velvet cookies stuffed with cream cheese frosting! Delicious Christmas cookie recipes on

Red Velvet Cookie Conclusion

  • If you love red velvet, you’re going to obsess over these cookies.
  • If you don’t love red velvet, you’re going to obsess over these cookies.
  • I haven’t met a single person who doesn’t love these cookies.
  • Even people who are all like “eh, I don’t really like dessert” (who even are you?) love these cookies.

See all cookie palooza recipes.


Cream Cheese Stuffed Red Velvet Cookies

  • Author: Sally
  • Prep Time: 2 hours, 45 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours, 15 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These cream cheese stuffed red velvet cookies are like a chewy and dense slice of red velvet cake with cream cheese frosting.


  • 1 and 1/2 cups (185g) all-purpose flour, (spoon & leveled)
  • 1/3 cup (26g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon (15ml) milk*
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon red food coloring (liquid, gel, or 2 tsp beet powder alternative)*

Cream Cheese Filling

  • 4 ounces (112g) full-fat block cream cheese, room temperature
  • 1 and 3/4 cups (210g) confectioners’ sugar
  • 1 Tablespoon all-purpose flour
  • 1/2 teaspoon pure vanilla extract


  1. Make the cookie dough: Whisk the flour, cocoa powder, baking soda, and salt together until combined. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, 1/2 cup granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, milk, and vanilla extract and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Finally, beat in the food coloring. Add 1-2 teaspoons more for a brighter red, if desired. The cookie dough will be slightly sticky. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 and 1/2 hours and up to 2-3 days.
  4. Meanwhile, make the cream cheese filling: In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes. Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.
  5. Remove cream cheese spoonfuls from the freezer. Roll each into a ball as best you can. It will be a little sticky. Place in the refrigerator until ready to use in step 7. You want them as cold as possible!
  6. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  7. Assemble the cookies: Remove cookie dough from the refrigerator. If the cookie dough chilled longer than 3-4 hours, let it sit at room temperature for about 20 minutes. This makes the cookie dough easier to scoop and roll. Roll cookie dough, 1 Tablespoon each, into balls. Using your thumb, make an indent into one cookie dough ball. Remove cream cheese balls from the refrigerator. Place one inside the indentation. Cover the cream cheese ball with another cookie dough ball and mold the two dough balls around the cream cheese, making sure it is completely covered and snug inside. Repeat with remaining cookie dough and cream cheese.
  8. Roll each stuffed cookie dough ball in remaining granulated sugar and arrange 3 inches apart on the baking sheets. Bake for 12-13 minutes or until edges appear set. Centers will look soft.
  9. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Cookies will stay fresh covered at room temperature for 3 days or in the refrigerator for 1 week.


  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. You can also make the cream cheese filling in step 4 and freeze for up to 2-3 days. Baked cookies freeze well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature, if desired, before serving. Unbaked cookie dough balls with cream cheese inside (that you assembled in step 7) will freeze well for up to 3 months. Let sit at room temperature for 30 minutes, pre-heat the oven, then roll in remaining 1/2 cup granulated sugar. Bake as directed. Click here for my tips and tricks on freezing cookie dough.
  2. Special Tools: KitchenAid Stand Mixer | 5-qt Tilt Head Glass Measuring Bowl | Americolor Super Red Food Coloring | Silpat Baking Mat | Baking Sheet | Cooling Rack
  3. Milk: Any milk, dairy or non-dairy, works. I like to use buttermilk.
  4. Red Food Coloring: I’ve successfully made these cookies using beet powder instead of red food coloring – this is a wonderful natural alternative to food coloring. Use 2 teaspoons for a slight red color.
  5. Keep Everything Cold: If the cream cheese filling or cookie dough become too soft as you assemble the cookies in step 7, simply place back into the refrigerator for a few minutes.
  6. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

How to make soft and chewy red velvet cookies stuffed with cream cheese frosting! Delicious Christmas cookie recipes on


  1. Omg these look insanely good! I have really gotten into making cookies lately so I can’t wait to try them

  2. Christmas Cookie Palooza is my favorite time of year!! I love the unique and delicious cookie recipes you come up with. As always, thank you for the video and your pictures are beautiful and so helpful. Can’t wait to try (eat ) these!!

      1. Hi Sally what do you think about a Nutella centre instead ? Would tht be okay or fall apart post baking ?

  3. OMG a stuffed cookie, I am drooling!  And I feel like I need to make these asap because of all the work you put into getting them perfect 😉

  4. I cannot wait!! Per your recommendation, my daughter and I visited City Cakes in NYC and it was amazing. We got there when they opened – so cookies were WARM!! This red velvet one in particular was unreal. Thank you for recreating!!

  5. Can’t wait to add these to my list of cookies for trays – SO glad you perfected these 😉 Hope Noelle and your furkids are good. She is so precious *insert heart* and I love how Jude is her best bud!!

  6. Ok so I need 12 of these NOW. Very clever getting that filling to work out, there is no worse feeling than having a creative moment and filling a muffin/cake/cookie only for it to not turn out right. Definitely pinning these for later!

  7. Oh my! I never comment but read every recipe. After your bakery tour of NYC last year, I tried to recreate it when I went for New Year (and dragged my along husband too!). I had managed to recreate something similar to the Le Vain cookies (another great recommendation) but had lost all hope of ever recreating the red velvet from City Cakes. I will definitely be trying this! Thanks 🙂

    Tara (UK)

    1. I’m so glad you visited some of the spots I recommended in NYC! I’d love to try a homemade version of Levain. I bet they were incredible.

  8. I can’t believe it is Cookie Palooza time again! (and you know I’m not complaining!) 🙂 I was just realizing this morning that I need to decide what I am baking this year so I can get working on it this weekend….need to get everything in the mail in a few weeks!

    Cookies stuffed with cream cheese frosting? Unreal!!!! I am not sure if they would be safe in my house! lol! I might save these for the gals at our vet clinic for Valentine’s Day. 🙂

  9. I LOVE red velvet. I’ve made your red velvet whoopee pies a few times before and they got eaten up so quickly. Will have to give these a shot too!

  10. These are absolutely gorgeous and I cannot wait to try them! Red velvet is my fav:)) How do you film your videos and with what camera? The quality is beautiful!

  11. These look absolutely delicious!! Since I may never make it back to NYC to try these from City Cakes, thank you for a copy cat recipe! Can’t wait to try! (As you may notice from all the !! lol!)

  12. Hi Sally!

    Cream cheese stuffed red velvet cookies look absolutely delicious. Honestly, I was hoping that you would be sharing this recipe in the Cookie Palooza as it was not part of the Sally’s cooking addiction. You are not someone who would give up easily. And, I was right, you worked on this one for almost year. Take a bow girl… Love it. These cookies will be made very soon.

    I tried Hot Chocolate Marshmallow cookies from the book. They were really good. Thank you for your perfect recipes.

    I have said this many a times, but once again. I love your recipes and everything that you write. I have earned lot of brownie points through your trick of freezing the cookie dough balls. My friends think, I made the special batch only for them 😛 Keep up your outstanding work.


    1. Thank you so much, Nupur! I truly appreciate all the kind words AND that you reported back to me about those hot chocolate cookies. I love them too! Their flavor is wonderful… and it’s all even better with marshmallow on top. Please let me know if you try these.

  13. My oldest is in the military and we only get to spend every other Christmas with him. He recently informed me that he LOVES red velvet. He will be with us this Christmas and these cookies just moved to the top of the list! I’m sure he will love them! Thanks for another winner 🙂

  14. These look great, except for the fact that I will never understand all the craze about red velvet. I think I will try these, just not put any food coloring. They sound delicious! Thanks for always coming up with yet another super impressive recipe!

  15. Sally I have been waiting for you to post this recipe since you shared the originals from your NYC trip, I can’t wait to make them!

  16. Sally can I freeze them after they are baked for shipping out of state ? I try and ship all my treats for my daughter and her friends frozen so they arrive 2 days later fresh ! Thanks for your help. 

  17. Sally, you’re going to put these bakeries out of business with your recipes! 😛 These cookies look really good and great idea on freezing the cream cheese into balls. I’d imagine we could use matcha powder to make it green velvet?

  18. Hi Sally
    Just want to check if leaving out the red colouring would make any difference to the taste and texture, or is it just for looks? I’m not uncomfortable with giving my kids all the red gel needed for this recipe. I’d add it for company and gifting, of course, just not for home consumption.

    And I’m so excited about the Cookie Palooza. I don’t know why! I’ve only managed ONE recipe fron Cookie Addiction.  You’re doing great work, as always, and thank you for sharing your recipes with us. 

      1. Just to update that I did make this with 1 tbsp of red gel colouring for Christmas gifting. They turned out beautiful with the sparkly sugar coating and little cracks on top. I left out the cream cheese filling and got 30 cookies of  1 tbsp each. Absolutely delicious!

  19. These cookies are divine! I tried this right after I saw your post in IG. Though, I had hard time in assembly part because it’s summer here. But the recipe is perfect! Thanks for sharing this. 🙂

  20. I made these last night and they are so incredibly delicious. I did flatten them out a little too much but they still do the trick. I knew it was a good sign when I couldn’t stop licking the batter from the bowl. Love it!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally