Red Velvet Cheesecake Cookies (Bakery Style)

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.

Prep Time45

Cook Time16

cooling time20

Total Time1 21

Course: Dessert

Cuisine: American

Keyword: bakery cookie, Holiday cookie

Servings: cookies

Calories: 499kcal

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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.

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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

Instructions
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

Beat until smooth and thin enough to drizzle.

Look: slightly thicker white drizzle
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

Look: soft snowy finish
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

Look: bold bakery finish
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

When to add:
Right after shaping the dough (before baking) or onto wet glaze after baking.

Nutrition