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Gluten Free Red Velvet Cookies with Cream Cheese Filling and Frosting Recipe

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★★★★★

4.7 from 66 reviews

These Gluten Free Red Velvet Cookies feature a moist, tender red velvet dough filled with a luscious cream cheese filling, topped with a fluffy cream cheese frosting and sprinkled with crumbled cookie crumbs. Perfect for those seeking a gluten free twist on a classic red velvet treat, these cookies bake up soft and delicate with a beautiful deep red color and rich cocoa flavor.

Ingredients

Scale

Red Velvet Cookie Dough:

  • 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

Cream Cheese Filling:

  • 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)

Additional:

  • 100 g (½ cup) granulated sugar (for rolling cookie dough balls)

Cream Cheese Frosting:

  • 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)

Instructions

  1. Prep Oven and Baking Sheets: Adjust the oven rack to the middle position and preheat your oven to 350ºF (180ºC). Line two large baking sheets with parchment or baking paper to prepare for baking the cookies.
  2. Make Red Velvet Cookie Dough: In a large bowl, cream the softened butter and sugar using a whisk, hand mixer, or stand mixer with paddle attachment until the mixture is pale and fluffy. Add the egg yolks and vanilla, mixing until combined. Add the red food coloring and apple cider vinegar, then mix well. In a separate bowl, whisk together the gluten free flour blend, cocoa powder, xanthan gum, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until smooth with no flour clumps. The dough should be scoopable and not sticky, firm enough to shape into balls but not crumbly.
  3. Prepare Cream Cheese Filling: In a bowl, combine the room temperature cream cheese and sugar using a wooden spoon or spatula until smooth. Add the warm heavy cream and vanilla, folding together gently to create a loose, cheesecake-like filling. If the filling is too firm, add a teaspoon or two of extra cream to loosen it.
  4. Assemble Cookies: Pour the granulated sugar into a small bowl. Using a 2-tablespoon cookie or ice cream scoop, scoop cookie dough portions and shape each into a ball by rolling between your palms. Roll each ball evenly in the sugar and place on the baking sheet spaced at least 2 inches apart. Use a 1-tablespoon spoon to gently make an indent in the center of each dough ball. Repeat until you have 12 cookies. Shape leftover dough into a single ball without sugar coating or filling; bake this to crumble later for decoration.
  5. Fill and Bake Cookies: Fill each cookie’s center indent with 2-3 teaspoons of cream cheese filling, filling them to the brim. Bake one baking sheet at a time for about 10-11 minutes until cookies have spread slightly, puffed up, and filling is set. Keep the second sheet at room temperature while baking the first. Cookies will be soft and fragile when hot, so cool completely on the baking sheet to prevent breaking. Optionally, use a slightly larger round cookie cutter to reshape cookies while still warm.
  6. Prepare Cream Cheese Frosting: In a large bowl or stand mixer bowl fitted with a whisk, whip cold heavy cream and sifted powdered sugar until soft peaks form. In a separate bowl, whisk cream cheese until loosened, then fold into whipped cream along with vanilla until soft, fluffy, and holding a soft peak. Optionally whisk more to thicken.
  7. Decorate Cookies: Transfer the cream cheese frosting into a piping bag fitted with your preferred tip and pipe frosting onto the cooled cookies. Crumble the undecorated leftover baked cookie and sprinkle crumbs generously over the frosted cookies for decoration.
  8. Serve and Enjoy: Serve the beautifully frosted gluten free red velvet cookies fresh and enjoy the rich red velvet flavor with creamy filling and topping.

Notes

  • Use a digital food scale for best accuracy, especially with gluten free flour blends.
  • If using homemade gluten free flour blends, adjust measurements accordingly (1 cup = 150g for homemade blend).
  • Do not use King Arthur Gluten-Free Measure for Measure Flour, as it may not yield the best results for texture.
  • If cream cheese filling feels too firm, loosen with additional cream one teaspoon at a time.
  • Cookies are very fragile when hot; cool completely on baking sheets to avoid breakage.
  • You can reshape warm cookies with a slightly larger round cookie cutter if desired.
  • Use full-fat cream cheese and heavy cream for best flavor and texture.

Keywords: gluten free cookies, red velvet cookies, cream cheese filling, red velvet dessert, gluten free baking, red velvet cookie recipe

Find it online: https://kitchenbyrita.com/gluten-free-red-velvet-cookies-with-cream-cheese-filling-and-frosting-recipe/