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Soft and Chewy Red Velvet Cookies

These soft and chewy red velvet cookies are irresistibly indulgent, featuring a luscious cream cheese filling at the center that melts into every bite. With their iconic crimson hue, tender texture, and subtle cocoa flavor, these cookies are the perfect balance between decadent and comforting. Whether for holidays, gatherings, or just an afternoon treat, they’ll quickly become a family favorite.
Print Recipe
Prep Time 40 minutes
Cook Time 10 minutes
Chilling Time 4 hours
Total Time 4 hours 50 minutes
Servings 16

Ingredients
  

Cream Cheese Filling (Prepare Ahead):

  • 3 ounces 85 g cream cheese, cold, cut into cubes
  • 1/4 cup 57 g unsalted butter, softened
  • 1 cup 113 g powdered sugar
  • 1/8 teaspoon vanilla extract
  • Pinch of salt

Red Velvet Cookie Dough:

  • 2 1/3 cups 290 g all-purpose flour
  • 2 tablespoons 10 g natural cocoa powder, sifted
  • 2 teaspoons 5 g cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 170 g unsalted butter, melted and slightly cooled
  • 1 cup 200 g light brown sugar, packed
  • 1/2 cup 100 g granulated sugar
  • 1 large egg + 1 yolk
  • 1 teaspoon vanilla extract
  • 1 –2 teaspoons red gel food coloring adjust to intensity desired
  • 2 teaspoons distilled white vinegar

Optional Garnish:

  • 1 ounce 28 g white chocolate, chopped and melted for drizzle

Instructions
 

Make the Filling:

  • In a mixing bowl, beat softened butter until smooth.
  • Gradually add powdered sugar, salt, and vanilla; beat until fluffy.
  • Add cream cheese cubes one at a time, mixing until completely smooth and lump-free.
  • Beat until light and creamy, about 2 minutes.
  • Scoop tablespoon portions onto a lined tray; freeze for at least 2 hours or overnight.

Make the Dough:

  • In a medium bowl, whisk flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Set aside.
  • In another bowl, beat melted butter with brown sugar and granulated sugar until well combined.
  • Mix in the egg, yolk, vanilla, and food coloring until smooth. Rest 3 minutes, then whisk again. Repeat 3 times for a chewier texture.
  • Stir in vinegar.
  • Fold dry ingredients into wet until just combined. Do not overmix.
  • Chill dough 30 minutes if too soft.

Assemble Cookies:

  • Scoop 3-tablespoon portions of dough; press a deep indentation into each.
  • Place one frozen filling scoop into the indentation. Wrap dough around filling, sealing completely.
  • Roll into smooth balls and refrigerate at least 2 hours.
  • Preheat oven to 350°F (180°C). Line baking sheets with parchment.
  • Arrange 8 cookies per tray, spaced apart.
  • Bake 10–11 minutes until edges set but centers look slightly underdone.
  • Cool on tray for 15 minutes, then transfer to wire rack.

Optional Decoration:

  • Drizzle cooled cookies with melted white chocolate and let set.

Notes

  • Freeze filling well: Soft filling will leak during baking. Ensure it’s solid before wrapping.
  • Don’t overbake: The cookies firm as they cool; removing them while slightly soft ensures chewiness.
  • Food coloring: Gel food coloring provides richer color without affecting texture.
  • Storage: Store at room temperature in an airtight container for 3–4 days, or freeze baked cookies up to 1 month.
  • Flavor variation: Add a hint of orange zest to the dough for a citrusy twist.