Red Velvet Cream Cheese Thumbprint Cookies Recipe
Deliciously soft and vibrant red velvet thumbprint cookies filled with a smooth, creamy cream cheese filling. These festive dessert cookies combine the rich flavors of red velvet cake with a sweet, tangy cream cheese center, perfect for holiday treats or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Total Time: 32-34 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 1 cup butter, softened
- ½ cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 teaspoons red food coloring
- 2 teaspoons cocoa powder
- ½ cup granulated sugar or sanding sugar (for rolling)
For the Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1 large egg yolk
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms. Add the red food coloring and mix until the color is evenly distributed.
- Shape the Cookies: Roll the dough into 1-inch balls and coat each ball in granulated sugar or sanding sugar. Place the balls on the prepared baking sheets, spacing them 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each dough ball.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, egg yolk, sugar, salt, and vanilla extract until smooth and creamy.
- Assemble and Bake: Spoon a small amount of the cream cheese filling into the indentations of the cookies, filling them almost to the top. Bake in the preheated oven for 12-14 minutes, or until the edges of the cookies are set and the filling is slightly puffed. Avoid overbaking.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Serve fresh or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Chilling the Dough: If the dough is too soft to handle, refrigerate for 10-15 minutes before rolling to make shaping easier.
- Food Coloring: Gel food coloring is recommended to achieve a vibrant and deep red hue without adding too much liquid.
- Storage: These cookies can be frozen for up to 2 months. To serve, thaw them at room temperature and enjoy fresh.
Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, Holiday Cookies, Festive Desserts, Soft Cookies
