Name: Gluten Free Red Velvet Cookies with Cream Cheese Filling and Frosting Recipe
Prep time: 20 min
Cook time: PT-492023H59M24S
Total time: PT-492023H59M24S
Cuisine: American
Ingredients: 115 g (1 stick) unsalted butter, softened; 100 g (½ cup) caster/superfine or granulated sugar; 2 US large/UK medium egg yolks, room temperature; 1 tsp vanilla bean paste (or 2 tsp vanilla extract); ½ tsp gel or paste red food colouring; 5 g (1 tsp) apple cider vinegar; 220 g (1¾ cups + 1 tbsp) plain gluten free flour blend (Doves Farm Freee gluten free plain white flour without xanthan gum); 12 g (2 tbsp) Dutch processed cocoa powder; ½ tsp baking soda; ½ tsp xanthan gum (omit if flour blend contains xanthan gum); ¼ tsp salt; 115 g (½ cup) full-fat cream cheese, room temperature; 25 g (2 tbsp) caster/superfine or granulated sugar; 35 g (2½ tbsp) heavy/double cream, warm; ½ tsp vanilla bean paste (or 1 tsp vanilla extract); 100 g (½ cup) granulated sugar (for rolling cookie dough balls); 120 g (½ cup) heavy/double cream, cold from the fridge; 60 g (½ cup) powdered/icing sugar, sifted; 115 g (½ cup) full-fat cream cheese, cold from the fridge; ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

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Introduction

These Gluten Free Red Velvet Cookies combine the rich flavors of classic red velvet with a creamy, dreamy filling and frosting. Perfectly soft and tender, they’re a delightful treat for anyone avoiding gluten without missing out on deliciousness.

The image shows four red cookies with a rough sugar-coated texture forming the base layer, each with a round hollow center filled with smooth, creamy white frosting. On top of this filling are two small dollops of fluffy white cream, sprinkled lightly with red crumbs matching the color and texture of the cookie base. The cookies are placed closely together on a white plate with thin red rings near the edge and red text along one side. The surface beneath the plate has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

115 g (1 stick) unsalted butter, softened
100 g (½ cup) caster/superfine or granulated sugar

2 large egg yolks (US large/UK medium), room temperature
1 tsp vanilla bean paste (or 2 tsp vanilla extract)

½ tsp gel or paste red food colouring
5 g (1 tsp) apple cider vinegar

220 g (1¾ cups + 1 tbsp) plain gluten free flour blend
12 g (2 tbsp) Dutch processed cocoa powder
½ tsp baking soda

½ tsp xanthan gum (omit if your flour blend already contains it)
¼ tsp salt
115 g (½ cup) full-fat cream cheese, room temperature (for filling)

25 g (2 tbsp) caster/superfine or granulated sugar (for filling)
35 g (2½ tbsp) heavy/double cream, warm (for filling)
½ tsp vanilla bean paste (or 1 tsp vanilla extract) (for filling)

100 g (½ cup) granulated sugar (for coating)
120 g (½ cup) heavy/double cream, cold from fridge (for frosting)
60 g (½ cup) powdered/icing sugar, sifted (for frosting)

115 g (½ cup) full-fat cream cheese, cold from fridge (for frosting)
½ tsp vanilla bean paste (or 1 tsp vanilla extract) (for frosting)

Instructions

Step 1: Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.

Step 2: In a large bowl, cream the softened butter and sugar together until pale and fluffy using a whisk or mixer.
Step 3: Add the egg yolks and vanilla; mix well to combine.
Step 4: Stir in the red food colouring and apple cider vinegar until evenly mixed.

Step 5: In a separate bowl, whisk together the gluten free flour blend, cocoa powder, xanthan gum, baking soda, and salt. Add to the wet ingredients and mix until you have a smooth, scoopable dough without flour lumps.
Step 6: For the cream cheese filling, mix the room temperature cream cheese and sugar together until smooth. Add warm cream and vanilla, folding until the mixture is loose but thick enough to hold shape.
Step 7: Pour the granulated sugar into a small bowl. Using a 2-tablespoon scoop, portion out the cookie dough balls, rolling each ball in the sugar to coat evenly.

Step 8: Place coated dough balls on the baking sheets spaced 2 inches apart. Use a 1-tablespoon spoon to make an indent in the center of each ball. Save 2 tablespoons of dough for later (do not sugar coat or fill this portion).
Step 9: Spoon about 2-3 teaspoons of cream cheese filling into each cookie indent, filling them to the brim.
Step 10: Bake one sheet at a time for 10-11 minutes until cookies puff up slightly and filling is set.

Step 11: Let cookies cool completely on the baking sheet before moving to avoid breakage. You can gently correct their shape when still warm with a cookie cutter.
Step 12: To make the cream cheese frosting, whisk cold cream and sifted icing sugar until soft peaks form. In another bowl, loosen cream cheese by whisking, then fold into whipped cream with vanilla until fluffy.
Step 13: Transfer frosting to a piping bag and decorate the cooled cookies.

Step 14: Crumble the extra plain cookie you baked and sprinkle the crumbs over the frosted cookies. Serve and enjoy!

Tips & Variations

If your cream cheese filling is too firm, add a teaspoon or two more warm cream to loosen it up.
Use a digital scale for measuring gluten free flour for best results, as volume can vary between blends.

If you don’t have vanilla bean paste, pure vanilla extract works perfectly as a substitute.
Try adding a pinch of cinnamon in the dough for a subtle warmth that complements the cocoa.
For a dairy-free version, substitute cream cheese and cream with plant-based alternatives, but note texture may vary.

Storage

Store these cookies in an airtight container in the refrigerator for up to 4 days. Allow them to come to room temperature before serving for best flavor and texture. The frosting can firm up when chilled, so you may want to let the cookies sit out for 15-20 minutes after removing from the fridge. You can also freeze the cookies for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A woman's hand is holding a red velvet cookie that is split in half to show its inside. The cookie has a deep red color, soft and moist texture, and is filled and topped with thick, creamy white frosting. Small red crumbs cling to the frosting, adding texture contrast. The background is a tray with more cookies slightly blurred, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

This recipe is designed for gluten free flour blends, so substituting with regular flour will alter the texture and may affect rising. For a gluten version, adjustments to leavening and xanthan gum are needed.

Why do I need to cool the cookies on the baking sheet?

The cookies are very soft and fragile when hot and can easily break or crumble if moved. Cooling them on the baking sheet allows them to firm up gently without damage.