We first enjoyed these red velvet cheesecake cookies during the Holidays. A baker friend of ours brought them for our cookie exchange. We loved them so much, we had to make more.
If you love soft red velvet cookies and rich cheesecake filling, these Red Velvet Cheesecake Cookies are about to become a family favorite. They’re thick, bakery-style cookies with a creamy surprise tucked inside every bite. Perfect for holidays, Valentine’s Day, cookie exchanges, or just a cozy farmhouse baking day.
These cookies look impressive but are surprisingly simple to make. The tangy cream cheese buttercream paired with the soft cocoa-red velvet cookie creates the perfect balance of flavor and texture.
Why We Love This Recipe
Each one bakes up beautifully thick with a tender crumb and luscious center. If you love oversized treats, these will quickly become a family favorite.
- Thick, soft bakery-style cookies
- Creamy cheesecake center in every bite
- Beautiful red velvet color — perfect for gifting
- Make-ahead and freezer-friendly
- Crowd-pleasing for holidays and special occasions
Red Velvet Cheesecake Cookies (Bakery Style)
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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 Filling
- 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
- Begin by making the cheesecake filling so it can chill while you make the cookie batter. Add the softened cream cheese and butter to the bowl of your stand mixer and mix until smooth and creamy.6 Ounces Cream Cheese, 1/4 Cup Salted Butter
- Scrape down the sides and add the powdered sugar and vanilla. Mix on low until combined, then increase speed and beat until fluffy.2 1/2 Cups Powdered Sugar, 1 Teaspoon Vanilla Extract
- Scoop the buttercream using a 1 ½ Tablespoon cookie scoop and place each ball on a lined cookie sheet. Freeze while you prepare the cookie dough.
- Preheat the oven to 350°F (180°C).
- Make the Dough. Using 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
- Scrape the sides and add the eggs and vanilla. Mix until thoroughly combined.2 Large Eggs, 2 Tablespoons Vanilla Extract
- Add the flour, cocoa powder, baking soda, and salt. Mix until a soft dough forms.4 Cups All-Purpose Flour, 1/2 Cup Dutch Processed Cocoa Powder, 2 Teaspoon Baking Soda, 1 Teaspoon Salt
- Mix in red food coloring until your desired red velvet color is reached.Red Food Coloring
- Fill the cookies before baking. Work in batches of 5 or 6. Scoop the dough using a about 1/3 cup measuring cup or scoop. Divide this scoop in half and flatten each half slightly. Place a frozen dollop of filling on one flattened dough piece. Top with the second dough piece. Seal the edges well. Shape into a thick puck. If desired, roll in granulated sugar.Granulated sugar
- Place on a parchment- or silicone-lined baking sheet
- Bake for 14–16 minutes until the cookie spreads and the tops no longer look wet and glossy. The cookie begins to crack.
- Allow cookies to cool completely on the pan before serving.
Your Own Private Notes
Notes
Tips for Success
Freeze the filling well. This makes assembly much easier and prevents leaks. Don’t overbake. They will continue setting as they cool. Use gel food coloring. You’ll get a richer red color without thinning the dough. Seal the edges tightly. This keeps the cheesecake center from escaping while baking. Keep everything cold. If the cream cheese filling or cookie dough becomes too soft as you assemble the cookies it is harder to fill and shape. Work in batches and place the ingredients back into the refrigerator for a few minutes if needed.Topping Variations
Powdered Sugar Glaze (Most Popular) shown
This gives that classic bakery drizzle you mentioned.Simple Vanilla Glaze
Ingredients- 1 cup powdered sugar
- 1–2 Tbsp milk
- ½ tsp vanilla
Whisk until smooth and pourable. Drizzle over completely cooled cookies using a spoon or piping bag. Tip: Start with 1 Tbsp milk and add more drop by drop until it ribbons off the spoon. Look: soft white drizzle
Taste: sweet and classic
Best for: everyday baking, cookie trays, gifting
Cream Cheese Drizzle (Rich & Bakery-Style)
If you want to highlight the cheesecake center, this is beautiful. Ingredients- 2 oz cream cheese, very soft
- ¾–1 cup powdered sugar
- 1–2 Tbsp milk
- ½ tsp vanilla
Taste: tangy-sweet
Best for: special occasions, Valentine’s, bake sales
Powdered Sugar Dusting (Quick & Pretty)
The simplest finish. How to do it:- Let cookies cool completely
- Dust lightly with powdered sugar using a sieve
Taste: lightly sweet
Best for: rustic farmhouse vibe
White Chocolate Drizzle
Beautiful contrast against the red velvet. How to do it:- Melt white chocolate chips slowly
- Drizzle over cooled cookies
Taste: sweet and creamy
Best for: holiday platters and gifts
Festive Sprinkle Finish
Great for seasonal batches. Options:- Valentine sprinkles
- Christmas nonpareils
- Sanding sugar
- Colored sugar
Right after shaping the dough (before baking) or onto wet glaze after baking.
Nutrition
Recipe Variations
White Chocolate Chip Version
Add 1–1½ cups white chocolate chips to the dough.
Mini Cookies
Use smaller scoops and reduce bake time by 2–4 minutes.
Holiday Sprinkle Finish
Roll in colored sugar or sprinkles instead of plain sugar.
Storage Instructions
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator (recommended):
Because of the cream cheese filling, store up to 5 days in the fridge.
Freezer:
Freeze baked cookies for up to 2 months. Thaw overnight in the refrigerator.
How to Reheat
For that fresh-baked texture:
- Microwave 8–10 seconds
- OR warm in a 300°F oven for 3–4 minutes
Make-Ahead & Freezer Friendly
These cookies are wonderful for make-ahead baking.
To freeze unbaked cookies:
- Assemble stuffed dough balls
- Freeze solid on a tray
- Transfer to freezer bag
- Bake from frozen, adding 2–3 minutes to bake time
Perfect for holiday prep or stocking the farmhouse freezer!
Do I have to use Dutch processed cocoa?
It gives the best red velvet flavor and color, but natural cocoa will work in a pinch. An equal amount of any unsweetened cocoa powder can be substituted with no adjustments necessary.
Why roll in granulated sugar?
It creates that pretty crackled bakery-style finish.
Can I make smaller cookies?
We hope you enjoyed these delicious cookies. Here are a few more recipe ideas to inspire you.
