Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

Introduction

Red Velvet Thumbprint Cookies are a delightful twist on classic thumbprint cookies, featuring a rich cocoa-flavored dough with vibrant red coloring and a creamy cream cheese filling. These festive treats are perfect for holidays, parties, or any time you want a sweet and eye-catching dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 stick salted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar, plus more for rolling
• 1 large egg
• 2 teaspoons vanilla extract
• 2 teaspoons red gel food coloring
• 1 8-ounce package cream cheese, at room temperature
• 1 cup powdered sugar

Instructions

1. Step 1: Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. Step 2: Combine the butter, granulated sugar, and brown sugar in a large bowl. Beat with a mixer on medium speed until light and fluffy, scraping down the sides as needed. Add the egg and vanilla extract and beat until combined.
3. Step 3: Add the red gel food coloring to the mixture and beat until fully incorporated. Reduce the mixer speed to low and gradually add the flour mixture, beating until combined. Refrigerate the dough until firm, about 20 minutes.
4. Step 4: Preheat the oven to 350˚F and line two baking sheets with parchment paper. Roll tablespoonfuls of dough into balls. Pour granulated sugar onto a plate and roll each ball in the sugar.
5. Step 5: Arrange the sugared dough balls on the prepared baking sheets about 2 inches apart. Make an indentation in the center of each ball with your thumb. Refrigerate the cookies until firm, about 20 minutes.
6. Step 6: Bake the cookies, rotating the pans halfway through, until set and the bottoms are light golden brown, about 12 to 14 minutes. Let them cool on the pans for 5 minutes, then transfer to racks to cool completely.
7. Step 7: While the cookies cool, beat the cream cheese and powdered sugar in a large bowl with a mixer on medium speed until smooth.
8. Step 8: Pipe or spoon about a teaspoon of the cream cheese filling into the indentation of each cooled cookie.

Tips & Variations

• Use gel food coloring instead of liquid to maintain dough consistency and achieve a vibrant red color without making the dough too wet.
• For a fun variation, substitute the cream cheese filling with flavored jams or preserves like raspberry or cherry.
• Make sure to refrigerate the dough and formed cookies to prevent spreading and keep their shape during baking.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. Let them sit at room temperature for about 10 minutes before serving. You can also freeze the baked cookies (without filling) for up to 2 months; thaw before adding the cream cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without cream cheese?

Yes, you can omit the cream cheese filling and enjoy the red velvet cookies plain or fill the thumbprints with jam or chocolate for a different flavor.

Why do the cookies need to be refrigerated before baking?

Chilling the dough and shaped cookies helps prevent spreading during baking, resulting in thicker, more defined thumbprint cookies.

Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

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4.8 from 119 reviews

These Red Velvet Thumbprint Cookies are soft and buttery with a rich cocoa flavor and a vibrant red hue, topped with a creamy tangy cream cheese filling. Perfect for holiday treats or any special occasion, they combine classic red velvet ingredients into a delightful cookie form with a luscious filling that melts in your mouth.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 59 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt

Cookie Dough

• 1 stick (1/2 cup) salted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar, plus more for rolling
• 1 large egg
• 2 teaspoons vanilla extract
• 2 teaspoons red gel food coloring

Cream Cheese Filling

• 1 (8-ounce) package cream cheese, at room temperature
• 1 cup powdered sugar

Instructions

1. Mix Dry Ingredients: Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt in a medium bowl; set aside to combine the dry components evenly.
2. Prepare Cookie Dough: In a large bowl, beat the salted butter, granulated sugar, and light brown sugar on medium speed with a mixer until light and fluffy, scraping down bowl sides as needed. Add the egg and vanilla extract, mixing until combined. Beat in the red gel food coloring until fully incorporated, then reduce mixer speed to low and gradually add the flour mixture until the dough forms. Refrigerate the dough until firm, about 20 minutes.
3. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to avoid sticking and ensure even baking.
4. Shape and Chill Cookies: Roll tablespoonfuls of the chilled dough into balls. Pour granulated sugar onto a plate and roll each dough ball in the sugar to coat. Place the sugared dough balls on the prepared baking sheets about 2 inches apart to allow spreading. Using your thumb, make an indentation in the center of each ball for the filling. Refrigerate the prepared cookie dough balls again until firm, about 20 minutes.
5. Bake Cookies: Bake the cookies in the preheated oven for 12 to 14 minutes, rotating the pans halfway through to ensure even baking. Bake until the cookies are set and the bottoms turn a light golden brown. Let cookies cool on the pans for 5 minutes before transferring them to wire racks to cool completely.
6. Make Cream Cheese Filling: While the cookies cool, beat together the room temperature cream cheese and powdered sugar in a large bowl on medium speed until smooth and creamy, combining thoroughly.
7. Fill Thumbprints: Using a spoon or piping bag, fill each cookie’s thumbprint indentation with about a teaspoon of the cream cheese filling. Serve immediately or store in an airtight container once fully cooled.

Notes

• Use gel food coloring to avoid thinning the dough consistency.
• Make sure both butter and cream cheese are at room temperature for easier mixing.
• Chilling the dough before shaping helps prevent excessive spreading in the oven.
• Store cookies in an airtight container in the refrigerator for up to 3 days for best freshness.
• Allow the cookies to fully cool before filling to avoid melting the cream cheese filling.

Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, Holiday Cookies, Red Velvet Dessert