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Perfect Cream Cheese Stuffed Red Velvet Crinkle Cookies

cream cheese stuffed red velvet crinkle cookies - featured image
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These red velvet crinkle cookies feature a tender, cakey exterior with a smooth, tangy cream cheese center, creating a festive and delicious treat perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour
  • ⅓ cup (35 grams) unsweetened cocoa powder, preferably Dutch-processed
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¾ cups (350 grams) granulated sugar
  • ½ cup (120 ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • ½ cup (120 ml) buttermilk or plain yogurt
  • 2 teaspoons vanilla extract
  • 2 tablespoons gel-based red food coloring
  • 1 cup (120 grams) powdered sugar, for rolling
  • 8 oz (225 grams) cream cheese, softened
  • ⅓ cup (65 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • Optional: a pinch of salt

Instructions

  1. Prepare the Cream Cheese Filling: Beat 8 oz softened cream cheese with ⅓ cup granulated sugar and 1 teaspoon vanilla extract until smooth and fluffy, about 2-3 minutes. Refrigerate to firm up.
  2. Mix Dry Ingredients: Whisk together 2 ½ cups all-purpose flour, ⅓ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt in a large bowl.
  3. Combine Wet Ingredients: Beat 1 ¾ cups granulated sugar and ½ cup vegetable oil until combined. Add 2 eggs one at a time, mixing well after each. Stir in ½ cup buttermilk, 2 teaspoons vanilla extract, and 2 tablespoons red food coloring until smooth.
  4. Combine Wet and Dry Mixtures: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
  5. Chill the Dough: Cover and refrigerate dough for at least 1 hour.
  6. Shape the Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop about 2 tablespoons of dough, flatten slightly, place 1 teaspoon cream cheese filling in center, and seal dough around filling into a ball.
  7. Coat the Cookies: Roll each dough ball generously in powdered sugar until fully coated.
  8. Bake: Place dough balls 2 inches apart on baking sheets. Bake for 12-14 minutes until set but soft in center with cracks on surface.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to cooling rack.

Notes

Chill dough well before shaping to prevent filling leakage. Seal dough edges firmly but gently. Use gel food coloring for vibrant color without altering dough texture. Roll dough balls generously in powdered sugar for signature crinkle effect. Bake one tray at a time for even baking. Cool cookies before serving to let filling set.

Nutrition

Keywords: red velvet cookies, cream cheese stuffed cookies, crinkle cookies, festive cookies, easy dessert, holiday cookies

Find it online: https://magnetmeal.com/perfect-cream-cheese-stuffed-red-velvet-crinkle-cookies-recipe-easy-and-delicious/