Red Velvet Cream Cheese Thumbprint Cookies Recipe

Introduction

Red Velvet Cream Cheese Thumbprint Cookies are a delightful treat combining the rich flavor of red velvet with a creamy, tangy filling. These bite-sized cookies are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 1 cup butter, softened
• ½ cup brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 4 teaspoons red food coloring
• 2 teaspoons cocoa powder
• ½ cup granulated sugar or sanding sugar (for rolling)
• 4 ounces cream cheese, softened
• 1 large egg yolk
• ¼ cup granulated sugar
• ⅛ teaspoon salt
• ¼ teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined.
3. Step 3: In a separate bowl, whisk the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms. Add the red food coloring and mix until evenly distributed.
4. Step 4: Roll the dough into 1-inch balls and coat each ball in granulated sugar or sanding sugar. Place them on the prepared baking sheets, spacing 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
5. Step 5: In a medium bowl, beat the softened cream cheese, egg yolk, sugar, salt, and vanilla extract until smooth and creamy.
6. Step 6: Spoon a small amount of the cream cheese filling into each cookie indentation, filling them almost to the top.
7. Step 7: Bake for 12-14 minutes, or until the edges are set and the filling is slightly puffed. Avoid overbaking.
8. Step 8: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For a more intense red color, add a little extra food coloring, but be careful not to add too much liquid.
• Use sanding sugar for rolling the dough balls to add a subtle sparkle and crunch.
• You can swap the cream cheese filling for marshmallow fluff for a sweeter variation.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or warm slightly before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw them in the refrigerator before serving.

What type of cream cheese works best?

Use full-fat cream cheese softened to room temperature for the creamiest filling and best flavor.

Red Velvet Cream Cheese Thumbprint Cookies Recipe

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★★★★★

4.5 from 53 reviews

These Red Velvet Cream Cheese Thumbprint Cookies are a delightful blend of rich red velvet dough and smooth cream cheese filling. Soft and tender with a hint of cocoa, these cookies are perfect for holiday treats or any special occasion. Each cookie features a sweet, creamy center nestled in a buttery, red-hued base, topped with a sugar coating that adds a gentle crunch. Easy to make with common pantry ingredients, these cookies bake up beautifully in the oven to create an irresistible, elegant dessert.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 34 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup butter, softened
• ½ cup brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 4 teaspoons red food coloring
• 2 teaspoons cocoa powder
• ½ cup granulated sugar or sanding sugar (for rolling)

Cream Cheese Filling

• 4 ounces cream cheese, softened
• 1 large egg yolk
• ¼ cup granulated sugar
• ⅛ teaspoon salt
• ¼ teaspoon vanilla extract

Instructions

1. Prepare the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. In a separate bowl, whisk the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms. Add the red food coloring and mix until the color is evenly distributed.
2. Shape the Cookies: Roll the dough into 1-inch balls and coat each ball in granulated sugar or sanding sugar. Place the balls on the prepared baking sheets, spacing them 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball.
3. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, egg yolk, sugar, salt, and vanilla extract until smooth and creamy.
4. Assemble and Bake: Spoon a small amount of the cream cheese filling into the indentations of the cookies, filling them almost to the top. Bake in the preheated oven for 12-14 minutes, or until the edges of the cookies are set and the filling is slightly puffed. Avoid overbaking.
5. Cool and Serve: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Serve fresh or store in an airtight container in the refrigerator for up to 5 days.

Notes

• Be careful not to overbake the cookies to keep the cream cheese filling soft and creamy.
• Softened butter and cream cheese help create a smooth dough and filling texture.
• Use red food coloring gel for a more vibrant color without altering the dough’s moisture.
• Rolling the dough balls in sugar adds a subtle crunch and an attractive finish.
• Store cookies in an airtight container in the refrigerator to maintain freshness for up to 5 days.

Keywords: Red Velvet Cookies, Cream Cheese Cookies, Thumbprint Cookies, Holiday Cookies, Dessert Cookies, Soft Cookies, Baked Cookies