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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/red-velvet-thumbprint-cookies-with-cream-cheese-filling-recipe/