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Creamy Red Velvet Crinkle Cookies: Perfect Cream Cheese Center

creamy red velvet crinkle cookies - featured image
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Soft, chewy red velvet cookies with a crisp, crinkled exterior dusted in powdered sugar and a warm, tangy cream cheese center.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder (Dutch-processed preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1–2 teaspoons red gel food coloring
  • 1 teaspoon white vinegar
  • 8 oz full-fat cream cheese, softened
  • ½ cup powdered sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 cup powdered sugar (for coating)

Instructions

  1. In a medium bowl, beat softened cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Cover and refrigerate for at least 30 minutes.
  2. In a large bowl, use an electric mixer to beat butter, granulated sugar, and brown sugar until light and fluffy (3-4 minutes). Scrape down sides.
  3. Beat in eggs one at a time, then add 1 tablespoon vanilla extract. Mix until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture on low speed until just combined. Add red food coloring and vinegar; mix until uniform red color.
  6. Cover dough and refrigerate for at least 1 hour (or up to 24 hours).
  7. Remove cream cheese filling from fridge. Form into 1-inch balls and freeze for 15 minutes.
  8. Remove dough from fridge. Scoop 2-tablespoon portions and flatten slightly.
  9. Place a frozen cream cheese ball in center of flattened dough. Fold dough over filling to seal completely and roll into a smooth ball.
  10. Roll each dough ball in 1 cup powdered sugar until fully coated. Place on parchment-lined baking sheets, 2 inches apart.
  11. Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are set but centers are soft.
  12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Dust with extra powdered sugar if desired.

Notes

Chilling the dough is crucial to prevent spreading. Use gel food coloring to avoid altering dough consistency. Freeze the cream cheese filling to make it easier to wrap in dough. Do not overbake; cookies should look slightly underbaked when removed from the oven.

Nutrition

Keywords: red velvet cookies, cream cheese center, crinkle cookies, holiday cookies, baking, dessert, cream cheese filling, red velvet

Find it online: https://sparklespoon.com/creamy-red-velvet-crinkle-cookies-perfect-cream-cheese-center/