Description
Delight in these soft and luscious Red Velvet Crinkle Cookies filled with a creamy cream cheese center. These cookies combine the classic red velvet flavor with a surprise tangy cheese filling and a crackled powdered sugar coating, making them perfect for festive occasions or any sweet craving.
Ingredients
Scale
Filling
- 8 ounces full-fat cream cheese, softened
- 1/3 cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
Cookies
- 1 2/3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/4 cups granulated sugar
- 1/4 cup butter, melted
- 1 tablespoon low fat buttermilk
- 1 teaspoon red food coloring (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup powdered sugar (plus more for coating hands)
Instructions
- Prepare the Cream Cheese Filling: Line a baking sheet with parchment paper. In a large bowl, use an electric mixer to beat softened cream cheese, 1/3 cup granulated sugar, sour cream, and 1 teaspoon vanilla extract until smooth and creamy, about 1 minute. Spoon the filling onto the lined baking sheet in 12 one-tablespoon dollops. Freeze for 2 hours or until solid.
- Make the Cookie Dough: In a large bowl, sift together flour, cocoa powder, baking powder, salt, and baking soda. In a separate large bowl, whisk granulated sugar, melted butter, buttermilk, red food coloring (if using), vanilla extract, and eggs until smooth. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Cover and refrigerate dough for 30 minutes to firm up.
- Assemble the Cookies: Preheat oven to 350°F and line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl. With powdered sugar on your hands, scoop 1 generous tablespoon of dough and flatten into a circle. Place one frozen cream cheese dollop in the center, top with another tablespoon of dough, and carefully enclose the filling by shaping into a ball. Roll the ball in powdered sugar and place on the baking sheet. Repeat with remaining dough and filling, spacing cookies 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10 to 15 minutes, or until cookies spread and edges are set. Rotate baking sheets halfway through baking. Allow cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Store the Cookies: Once fully cooled, store cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness.
Notes
- Make sure the cream cheese is softened for smooth filling.
- Keep hands coated in powdered sugar to prevent dough from sticking while assembling.
- Chilling the dough helps maintain shape and prevents cookies from spreading too much.
- Red food coloring is optional but enhances the classic red velvet color.
- Cookies can be frozen before or after baking for longer storage.
