Red Velvet Cream Cheese Cookies Recipe
These Red Velvet Cream Cheese Cookies are soft, chewy, and incredibly easy to make. NO mixer required too! Everything comes together in one bowl in just minutes, and the secret ingredient is cream cheese, which gives the cookies their delightful melt-in-your-mouth texture. With a hint of cocoa, classic red velvet flavor, and a crackled powdered sugar coating, they taste just as good as they look.
Servings: 24 (Makes 24-26 cookies)
Calories: 171kcal
Ingredients
- 3 oz full fat cream cheese softened
- 1/2 cup unsalted butter melted
- 1 1/4 cup white granulated sugar
- 1 egg room temperature
- 1 Tbsp white vinegar
- 1/2-1 tsp red food coloring gel
- 2 cups all purpose flour
- 1/4 cup cocoa powder sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp coarse kosher salt
- 1 cup white chocolate chips
- 1/2 cup powdered sugar for rolling cookies, sifted
Instructions
- Preheat the oven to 350℉ and line a large cookie sheet with parchment paper.
- Add sugar and softened cream cheese into a large bowl. Pour in warm melted butter over sugar and cream cheese and whisk vigorously until all combined and smooth.
- Add egg and white vinegar and whisk well, until smooth.
- Whisk in the red food coloring until evenly incorporated.
- Add flour, sifted cocoa powder, salt, baking soda and baking powder. Mix with rubber spatula until just evenly combined. Fold in white chocolate chips.
- Gently form 1-inch balls and roll them in powdered sugar. The dough should be soft and delicate but easily shapes into a ball and not sticky. (I highly recommend using a cookie scoop to get even cookies. I use #40 cookie scoop, which is 1½ Tbsp.)
- Place the cookies on the baking sheet about 2 inches apart.
- Bake for 13 to 14 minutes. Take the baking sheet out of the oven and let the cookies rest on the baking sheet for 5 minutes. Take the cookies off the baking sheet and onto a cooling wire reck to rest and cool another 5 minutes or so. Now dig in!
Notes
- Food coloring notes: it's best to use gel food coloring because it takes much less amount to get a rich color, less diluting of the batter/dough, and it combines with other ingredients better. Some brands take a little more or a little less to achieve the color, so start with 1/2 tsp and then add more if needed.
- Sift cocoa powder and powdered sugar: cocoa powder and powdered sugar tend to clump with storing, so to incorporated it better into the recipe and to have a smooth coating, sift them through a fine mesh strainer before using.
- Storage: store baked cookies in an airtight container, at room temperature for up to 3 days; freeze up to 3 months.
Nutrition
Calories: 171kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 82mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 132IU | Vitamin C: 0.04mg | Calcium: 40mg | Iron: 1mg