Stuffed Heart-Shaped Red Velvet Cookies
Soft, chewy red velvet cookies wrapped around a tangy cream cheese center, perfect for special occasions like Valentine's Day and bridal showers.
Ingredients
Cookie Dough Ingredients
- 2 cups All-purpose flour (Whole-wheat pastry flour can be used for a nuttier result; reduce by 2 tablespoons if using.)
- 1 cup Granulated sugar Balances cocoa and cream cheese tang.
- 1/2 cup Unsalted butter, softened Gives tenderness and flavor.
- 1 large Egg Binds the dough.
- 2 tablespoons High-quality Dutch-process cocoa powder Crucial for that deep chocolatey red velvet flavor.
- 1 teaspoon Baking soda For lift.
- 1/4 teaspoon Fine sea salt For balance.
- 1 tablespoon Red food gel Gives an even, vivid red without thinning the dough.
- 1 teaspoon Vanilla extract Rounds the flavor.
Cream Cheese Filling
- 8 ounces Cream cheese (full fat) For the classic tangy, creamy filling.
- 1 tablespoon Granulated sugar For sweetness.
- 1 teaspoon Vanilla extract For flavor enhancement.
Optional Ingredients
- Powdered sugar to taste Powdered sugar for dusting Optional for extra sweetness.
Instructions
Make the Cookie Dough
- Cream the softened butter and granulated sugar until light.
- Beat in the egg and vanilla.
- Add red food gel until you reach a vibrant red.
- Sift together flour, Dutch-process cocoa, baking soda, and salt, then fold into the wet mix to form a soft dough.
- Chill the dough for 20–30 minutes to make it easier to handle and prevent spreading.
Prepare the Filling
- Beat the full-fat cream cheese with a tablespoon of sugar and a small splash of vanilla until smooth.
- Portion into 1–1½ tablespoon-sized balls and freeze until solid, at least 1 hour.
Shape and Assemble
- Roll chilled dough between sheets of parchment to about 1/4-inch thickness.
- Cut heart shapes and transfer to a baking sheet.
- Place a frozen cream cheese ball on one heart, brush the edges of the dough lightly with water or egg wash, and top with a second heart.
- Press the edges gently to seal; smooth seams so filling is fully enclosed.
Chill and Bake
- Place assembled cookies on the baking sheet and chill in the fridge for 10–15 minutes.
- Preheat your oven to 350°F (175°C) and bake cookies for 10–13 minutes for small rounds or 12–15 minutes for larger hearts.
- The cookies should look set at the edges but feel soft in the center.
Cool Completely
- Transfer cookies to a wire rack and cool fully before packaging.
Notes
Best enjoyed slightly warm for melty cream cheese or at room temperature for a firmer center. Store in an airtight container for 2 days at room temperature or up to 5 days in the fridge. Freeze for up to 2 months.