Description
Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on classic thumbprint cookies, combining the rich, moist texture and signature flavor of red velvet with a luscious cream cheese filling. These eye-catching cookies are easy to make and perfect for holiday gatherings, special occasions, or anytime you want a beautiful and delicious treat.
Ingredients
Scale
Dry Ingredients (For Dough)
- 2 ½ cups (300g) all-purpose flour
- 2 tablespoons (14g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients (For Dough)
- 1 cup (226g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon (15ml) white vinegar
- ½ cup (120ml) buttermilk (or homemade)
- 1–2 ounces (30-60ml) red gel food coloring
Cream Cheese Filling
- 8 ounces (226g) full-fat cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 3–4 cups (360-480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes
- Additional powdered sugar for dusting
- Melted white chocolate for drizzling
Instructions
- Prepare for Baking: Preheat the oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy, which will give the cookies a tender texture.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg, vanilla extract, and white vinegar. Beat on medium speed until everything is just combined, scraping the bowl’s sides to mix thoroughly.
- Add Food Coloring: Mix in 1-2 ounces of red gel food coloring until the dough reaches a vibrant, even red color characteristic of red velvet desserts.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in three additions, alternating with two additions of buttermilk. Mix on low speed just until the flour disappears, being careful not to overmix to maintain the cookie’s tender crumb.
- Chill Dough: Scrape the dough into a ball, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Chilling helps the dough firm up for easier handling and better cookie shape.
- Prepare Cream Cheese Filling Base: In a clean mixer bowl, beat the softened cream cheese and unsalted butter on medium speed for 2-3 minutes until smooth and creamy, scraping down the bowl sides frequently to ensure uniform texture.
- Add Powdered Sugar: Gradually incorporate sifted powdered sugar, one cup at a time, mixing on low speed until combined. Then, increase the speed to medium-high and beat for 2-3 minutes until the filling is light, fluffy, and spreadable.
- Flavor Filling: Stir in the vanilla extract and a pinch of salt to balance the sweetness and enhance the filling’s flavor.
- Prepare Filling for Piping: Transfer the cream cheese filling to a piping bag fitted with a small round tip, or use a Ziploc bag with a snipped corner. Refrigerate for 15-20 minutes if the filling needs to firm up for easier piping.
- Form Cookie Balls: Remove the chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop or your hands, form uniform balls approximately 30 grams each. Place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Create Thumbprints: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon, creating a small well for the filling.
- Fill Cookies: Carefully pipe or spoon a generous dollop of cream cheese filling into the center of each indentation, ensuring the filling stays within the thumbprint.
- Bake Cookies: Bake in the preheated oven at 375°F (190°C) for 10-12 minutes, until the edges of the cookies are set and the cream cheese filling looks slightly puffed and set.
- Initial Cooling: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5-7 minutes. This initial cooling helps the cookies firm up and prevents breakage.
- Complete Cooling: Transfer the cookies gently to a wire rack and let them cool completely. This step is critical to let the cream cheese filling fully set and achieve the correct texture.
- Garnish (Optional): Once cooled, dust the cookies with additional powdered sugar or drizzle with melted white chocolate for an elegant touch and enhanced flavor.
- Store Cookies: Store finished cookies in an airtight container in the refrigerator for 3-5 days due to the cream cheese filling. For longer storage, freeze for 2-3 months, layering parchment paper between cookies. Thaw at room temperature before serving.
Notes
- Use full-fat cream cheese for the best texture and flavor in the filling.
- Chilling the dough is important to prevent spreading and maintain cookie shape.
- Be careful not to overmix the dough once flour is added to avoid tough cookies.
- Adjust gel food coloring quantity to achieve a vibrant red color as preferred.
- If you don’t have buttermilk, make your own by adding 1 tablespoon vinegar or lemon juice to ½ cup milk and letting it sit for 5 minutes.
- These cookies should be stored in the fridge because of the cream cheese filling to maintain freshness and safety.
- Optional garnishes enhance presentation but are not necessary for delicious results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Cream Cheese Filling, Thumbprint Cookies, Holiday Cookies, Festive Desserts, Red Food Coloring Cookies
