Description
These Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on classic thumbprint cookies, combining soft, moist red velvet dough with a luscious, creamy cream cheese filling. Perfect for holiday celebrations or any special occasion, these cookies are vibrant in color and rich in flavor, with a delightful balance of cocoa and tangy cream cheese goodness. Easy to prepare and beautiful to present, they bring both elegance and comfort in every bite.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups (300g) all-purpose flour
- 2 tablespoons (14g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Dough Ingredients
- 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 substitute)
- 1–2 ounces (30-60ml) red gel food coloring
Filling Ingredients
- 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 your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside for later use.
- Cream Butter and Sugar: Using a stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3 to 5 minutes until the mixture becomes light in color and fluffy in texture.
- Add Wet Ingredients: Add the egg, vanilla extract, and white vinegar to the creamed butter and sugar. Mix on medium speed until just combined, stopping to scrape down the bowl sides to ensure even mixing.
- Add Food Coloring: Incorporate 1 to 2 ounces of red gel food coloring into the dough. Mix until the dough achieves a vibrant red color throughout.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture in three parts, alternating with two portions of buttermilk. Mix on low speed just until the flour streaks vanish, avoiding overmixing which can toughen the dough.
- Chill Dough: Shape the dough into a ball, cover it tightly with plastic wrap, and refrigerate for a minimum of 30 minutes or up to 2 hours to firm up.
- Prepare Cream Cheese Filling Base: In a clean mixer bowl, beat softened cream cheese and butter on medium speed for 2 to 3 minutes until the mixture is smooth and creamy. Scrape the bowl sides as needed for even mixing.
- Add Powdered Sugar: Slowly add sifted powdered sugar, one cup at a time, mixing on low speed until incorporated. Then increase the speed to medium-high and continue beating for 2 to 3 minutes until the filling is light and fluffy.
- Flavor Filling: Stir in vanilla extract and a pinch of salt to enhance the filling’s flavor.
- Prepare Filling for Piping: Transfer the cream cheese filling into a piping bag fitted with a small round tip or use a resealable plastic bag with a corner snipped off. Chill for 15-20 minutes if the filling needs to firm up.
- Form Cookie Balls: Remove dough from 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 2 inches apart.
- Create Thumbprints: Press a shallow indentation into the center of each dough ball with your thumb or the back of a rounded spoon to form a small well for the filling.
- Fill Cookies: Pipe or spoon a generous amount of cream cheese filling into each indentation, ensuring an even and attractive filling layer.
- Bake Cookies: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookie edges are set and the cream cheese filling is slightly puffed and firm.
- Initial Cooling: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 to 7 minutes to stabilize before transferring.
- Complete Cooling: Carefully transfer cookies to a wire rack to cool completely. This step is essential for the cream cheese filling to fully set and the cookies to maintain their shape.
- Garnish (Optional): Once cooled, optionally dust the cookies with additional powdered sugar or drizzle with melted white chocolate for a beautiful and festive presentation.
- Store Cookies: Store the cookies in an airtight container in the refrigerator for 3 to 5 days due to the cream cheese filling. They can also be frozen for 2 to 3 months; separate layers with parchment paper and thaw at room temperature before serving.
Notes
- Be careful not to overmix the dough when combining dry and wet ingredients to ensure soft, tender cookies.
- Chilling the dough helps maintain the cookie shape during baking and enhances flavor.
- Use full-fat cream cheese for the best texture and flavor in the filling.
- Red gel food coloring provides a more vibrant color without adding extra liquid that could affect dough texture.
- If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to ½ cup of milk and letting it sit for 5 minutes.
- Ensure the cream cheese filling is smooth and free of lumps by beating it thoroughly before piping.
- Allow cookies to cool completely before adding any garnish to avoid melting or smearing.
- Because of the cream cheese filling, refrigeration is necessary to keep the cookies fresh and safe to eat.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, Festive Cookies, Holiday Cookies, Red Velvet Dessert
