Red Velvet Cream Cheese Thumbprint Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
