Introduction

Red Velvet Cream Cheese Thumbprint Cookies bring a festive twist to a classic favorite. These tender, vibrant red cookies are filled with a smooth, rich cream cheese frosting that melts in your mouth. Perfect for holidays or any special occasion.

The image shows several red velvet thumbprint cookies placed closely together on a white plate. Each cookie has one layer of deep red, textured dough coated with sparkling sugar crystals. The dough is cracked gently around the center, forming a small well filled with a smooth, creamy white frosting that has a slight peak in the middle. The plate is set on a white marbled texture surface, making the rich red of the cookies stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour
2 tablespoons (14g) unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened (for dough)
1 ½ cups (300g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract (for dough)
1 tablespoon (15ml) white vinegar (for dough)
½ cup (120ml) buttermilk (or make your own)
1-2 ounces (30-60ml) red gel food coloring
8 ounces (226g) full-fat cream cheese, softened (for filling)
½ cup (113g) unsalted butter, softened (for filling)
3-4 cups (360-480g) powdered sugar, sifted
1 teaspoon vanilla extract (for filling)
Pinch of salt (for filling)
Optional: Additional powdered sugar for dusting
Optional: Melted white chocolate for drizzling

Instructions

Step 1: Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
Step 4: Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the bowl as needed.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red color.
Step 6: Add the dry ingredients in three additions, alternating with two additions of buttermilk. Mix on low speed just until no flour streaks remain to avoid overmixing.
Step 7: Scrape dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
Step 8: In a clean mixer bowl, beat softened cream cheese and butter on medium speed for 2-3 minutes until smooth and creamy, scraping down sides frequently.
Step 9: Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Then beat on medium-high speed for 2-3 minutes until light and fluffy.
Step 10: Stir in vanilla extract and a pinch of salt until blended.
Step 11: Transfer filling to a piping bag fitted with a small round tip or a Ziploc bag with a corner snipped. Refrigerate 15-20 minutes if needed to firm up.
Step 12: Remove chilled dough. Using a 1.5 tablespoon cookie scoop or by hand, form uniform balls and place 2 inches apart on prepared baking sheets.
Step 13: Gently press an indentation into the center of each dough ball with your thumb or the back of a rounded spoon.
Step 14: Pipe or spoon a generous dollop of cream cheese filling into each indentation.
Step 15: Bake for 10-12 minutes at 375°F (190°C), until edges are set and filling appears slightly puffed.
Step 16: Remove from oven and cool on baking sheets for 5-7 minutes.
Step 17: Transfer cookies to a wire rack to cool completely so the filling sets fully.
Step 18: Optional: Dust with additional powdered sugar or drizzle with melted white chocolate before serving.
Step 19: Store in an airtight container in the refrigerator for 3-5 days or freeze for 2-3 months, separating layers with parchment paper. Thaw at room temperature before eating.

Tips & Variations

Use gel food coloring for the best vibrant red color without altering dough consistency.
Chill the dough thoroughly to help cookies keep their shape during baking.
For a tangier filling, add a teaspoon of lemon juice to the cream cheese mixture.
Try drizzling melted dark chocolate instead of white chocolate for a richer flavor contrast.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days because of the cream cheese filling. For longer storage, freeze them for 2-3 months, layering with parchment paper to prevent sticking. Thaw at room temperature before serving for the best texture and flavor.

How to Serve

A close-up view shows several deep red cookies with a rough, sugar-coated texture on the outside. Each cookie is round and slightly cracked on top, holding a thick, creamy white dollop of frosting or filling centered in a small hollow. The cookies are arranged closely together on a white plate, set against a white marbled surface. The rich red color contrasts with the smooth, pale topping, making the cookies look soft and moist inside with a crunchy sugar exterior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before shaping and baking. This helps develop flavor and makes handling easier.

What can I use if I don’t have buttermilk?

If you don’t have buttermilk, mix ½ cup milk with 1½ teaspoons white vinegar or lemon juice and let it sit for 5 minutes before using as a substitute.