Red Velvet Cream Cheese Thumbprint Cookies Recipe
Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on classic thumbprint cookies with a rich red velvet dough and a creamy, tangy cream cheese filling. These soft, slightly cocoa-flavored cookies are perfect for holiday celebrations or any special occasion, balancing sweetness with a smooth cream cheese center.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookie Dough
- 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 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 prepared baking sheets, spacing them about 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 the mixture is 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 to keep the filling creamy.
- Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Serve fresh or store in an airtight container for later enjoyment.
Notes
- For best results, ensure the butter and cream cheese are softened before mixing for a smooth texture.
- Do not overbake the cookies to maintain a soft center and creamy filling.
- You can substitute red food coloring with natural alternatives like beet juice powder for a more natural red hue.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Rolling the dough balls in sanding sugar adds a pleasant crunch and sparkle to the cookies.
Keywords: Red velvet cookies, cream cheese cookies, thumbprint cookies, holiday cookies, festive desserts, soft cookies, cocoa cookies, red food coloring
