Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

Introduction

Red Velvet Thumbprint Cookies combine the rich, chocolatey flavor of red velvet with a creamy, tangy cream cheese filling. These festive cookies are perfect for holidays or any time you want a special treat that’s both visually appealing and delicious.

Ingredients

• 2 and 1/4 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring
• 1/2 cup buttermilk
• 1/2 cup granulated sugar (for rolling)
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened (for filling)
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract (for filling)

Instructions

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the mixture is vibrantly red.
4. Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Avoid overmixing. Cover the dough and refrigerate for 30 minutes to 2 hours to firm up.
5. Step 5: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Pour the remaining 1/2 cup granulated sugar into a shallow dish.
6. Step 6: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball thoroughly in granulated sugar and place on baking sheets about 2 inches apart.
7. Step 7: Use your thumb or the back of a small spoon to gently make an indent in the center of each cookie ball, being careful not to press through.
8. Step 8: Bake for 8 to 10 minutes, until edges are set and lightly browned while the centers remain slightly soft. Remove and cool on a wire rack.
9. Step 9: While cookies cool, prepare the filling. Beat together softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.
10. Step 10: Once cookies are fully cool, spoon or pipe the cream cheese filling into each indent. Serve immediately or refrigerate.

Tips & Variations

• Chilling the dough is essential to prevent cookie spread and maintain the thumbprint indent.
• For a festive touch, sprinkle a few red or white sugar crystals on top of the cream cheese filling before chilling.
• If you don’t have buttermilk, make a substitute by adding 1/2 tablespoon lemon juice or vinegar to 1/2 cup milk and let it sit for 5 minutes.
• Use gel food coloring for a deeper red hue without thinning the dough.

Storage

Store these cookies in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for the best texture and flavor. You can also freeze the baked cookies (without filling) for up to 2 months. Thaw fully before adding the cream cheese filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 hours before baking. For longer storage, wrap tightly and freeze for up to 1 month; thaw in the refrigerator before baking.

What can I use if I don’t have red food coloring?

You can try natural alternatives like beet juice or powdered freeze-dried strawberries, though the color may be less vibrant and the flavor slightly altered.

Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

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★★★★★

4.6 from 55 reviews

• Author: Andria
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x

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Description

These Red Velvet Thumbprint Cookies are a delightful twist on classic thumbprint cookies, featuring a soft, vibrant red velvet dough rolled in sugar and filled with a creamy vanilla-flavored cream cheese filling. Perfectly balanced between a tender crumb and a rich, tangy filling, these cookies are an irresistible treat for any occasion.

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Ingredients

Scale 1x2x3x

For the Cookies:

• 2 and 1/4 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring
• 1/2 cup buttermilk
• 1/2 cup granulated sugar (for rolling)

For the Cream Cheese Filling:

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

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Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
2. Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and 1 and 1/2 cups granulated sugar until the mixture becomes light and fluffy, about 2 to 3 minutes.
3. Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring, which will give the batter its vibrant red hue.
4. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing which can produce dry cookies. Cover the dough and refrigerate for at least 30 minutes, up to 2 hours, to chill and firm the dough.
5. Prepare for Baking: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Pour the remaining 1/2 cup granulated sugar into a shallow dish for rolling the dough balls.
6. Shape Cookies: Scoop out rounded tablespoons of dough and roll each into a smooth ball. Roll each ball generously in the granulated sugar until fully coated. Arrange the coated balls on the prepared baking sheets, spacing them about 2 inches apart.
7. Create Thumbprints: Use your thumb or the back of a small spoon to gently press an indent into the center of each cookie ball, being careful not to press through the dough completely.
8. Bake: Bake the cookies for 8 to 10 minutes. They are done when the edges are set and lightly browned, but the centers look slightly soft. Avoid overbaking to keep the cookies moist as they will set more while cooling.
9. Prepare Cream Cheese Filling: While cookies cool on a wire rack, beat together the softened cream cheese and softened butter in a medium bowl until smooth and creamy. Gradually add the sifted powdered sugar a cup at a time, beating until fluffy and fully incorporated. Stir in the vanilla extract.
10. Fill Cookies: Once the cookies have completely cooled, spoon or pipe the cream cheese filling into each thumbprint indent. Serve immediately or store in an airtight container refrigerated for best freshness.

Notes

• Chilling the cookie dough is essential to prevent spreading and to make shaping easier.
• Do not overbake the cookies; they should look slightly soft in the center when taken out of the oven.
• Use room temperature eggs and softened butter for the best creaming results.
• Sifting powdered sugar for the cream cheese filling helps achieve a smooth, lump-free texture.
• Store the filled cookies in the refrigerator to keep the cream cheese filling fresh.
• Red food coloring can be adjusted to achieve desired color intensity.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, Festive Cookies, Holiday Cookies, Soft Cookies