Red Velvet Cream Cheese Cookies

Serves 15 | Finish in 2 hours 30 minutes

These bright cookies are perfect for the holiday season. The sweet cream cheese frosting complements the rich red velvet cake flavor.


1 box Red Velvet Cake Mix
2 Tbsp. water
2 Tbsp. flour
2 eggs
½  cup canola oil
1 tsp. vanilla extract

Cream Cheese Filling:
4 oz. cream cheese
1 ¾ cups powdered sugar
1 tsp. vanilla extract

Cream Cheese Frosting:
¾ cup white chocolate chips
¼ cup Litehouse® Cream Cheese Dip 


First mix up the cream cheese filling. Using a mixer, combine cream cheese, powdered sugar and vanilla in a bowl. Mix until smooth. Spoon out tsp. size balls and set on a plate. Freeze for 2 hours to allow mixture to harden.

In a large bowl, combine cake mix, water, flour, eggs, oil and vanilla. Using a mixer, stir together until smooth. Cover and set in the refrigerator until filling is hardened.

Preheat oven to 350°. On a piece of wax paper, flatten out 1/4 cup size cookie dough. Place 1 cream cheese ball and wrap the cookie dough around it to make a ball. Set on greased baking sheet. As the cookies will spread, bake 4 cookies at a time for 13 minutes or until the cookies have cracked. Let the cookies cool.

 Using a double boiler (or a pot and stove safe bowl), boil 1 cup water in bottom saucepan and reduce to medium-low heat. Place white chocolate in top saucepan or bowl and place above the boiling water. Stir until chocolate is completely melted. Remove top saucepan or bowl from heat. Add Litehouse® Cream Cheese Dip and stir. Place mixture into a resealable plastic bag and cut off a bottom tip. Drizzle frosting over cookies and let cool.

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