Introduction

These Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on a classic treat. With a tender red velvet dough and a rich, creamy filling, they’re perfect for sharing during 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 your oven to 375°F (190°C) and line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Using a stand mixer, cream the softened 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 to the butter mixture. Beat on medium speed until just combined, scraping down the bowl sides as needed.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough turns a vibrant red color.
Step 6: Gradually add the dry ingredient mixture in three parts, alternating with buttermilk added in two parts. Mix on low speed just until the flour streaks disappear to avoid overmixing.
Step 7: Form the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
Step 8: For the filling, beat the softened cream cheese and butter together on medium speed for 2-3 minutes until smooth and creamy. Scrape down the bowl sides often.
Step 9: Slowly add sifted powdered sugar one cup at a time on low speed. Then increase to medium-high and beat for another 2-3 minutes until fluffy.
Step 10: Stir in vanilla extract and a pinch of salt to complete the filling.
Step 11: Transfer the filling to a piping bag fitted with a small round tip or a Ziploc bag with a snipped corner. Chill for 15-20 minutes if it needs to firm up.
Step 12: Remove dough from fridge. Using a 1.5 tablespoon scoop or your hands, form uniform balls and place them 2 inches apart on prepared baking sheets.
Step 13: Create an indentation in the center of each ball with your thumb or the back of a rounded spoon to form the thumbprint.
Step 14: Pipe or spoon a generous amount of cream cheese filling into each indentation.
Step 15: Bake the cookies for 10-12 minutes at 375°F (190°C), until edges are set and filling looks puffed and set.
Step 16: Let cookies cool on the baking sheets for 5-7 minutes after baking.
Step 17: Transfer the cookies gently to a wire rack to cool completely so the cream cheese filling fully sets.
Step 18: Once cool, optionally dust with powdered sugar or drizzle with melted white chocolate for a festive finish.
Step 19: Store cookies 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 serving.

Tips & Variations

Use gel food coloring for a vibrant red color without affecting dough consistency.
To make your own buttermilk, mix ½ cup milk with 1 tablespoon lemon juice or vinegar and let sit 5 minutes.
Swap the cream cheese filling for your favorite frosting or jam for a different flavor twist.
Chilling the dough ensures better shape retention and easier handling.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3-5 days due to the cream cheese filling. For longer storage, freeze them for 2-3 months, placing parchment paper between layers to prevent sticking. When ready to eat, thaw the cookies at room temperature to enjoy their 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 use regular food coloring instead of gel?

Regular liquid food coloring can work but may thin the dough slightly and give a less vibrant color. Gel coloring is preferred for its intensity without altering dough texture.

How do I prevent the cream cheese filling from leaking during baking?

Make sure the filling is well chilled and pipe it firmly into the thumbprints. Also, avoid overfilling and bake the cookies immediately after filling to help the filling set properly.