Introduction

Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on a classic treat. These soft, vibrant red cookies are filled with a rich, creamy filling that melts in your mouth. Perfect for holiday gatherings or special occasions, they’re as beautiful as they are delicious.

The image shows several red velvet thumbprint cookies placed closely together on a white plate. Each cookie has one layer of deep red, textured dough coated with sparkling sugar crystals. The dough is cracked gently around the center, forming a small well filled with a smooth, creamy white frosting that has a slight peak in the middle. The plate is set on a white marbled texture surface, making the rich red of the cookies stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour
2 tablespoons (14g) unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened (for dough)
1 ½ cups (300g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract (for dough)
1 tablespoon (15ml) white vinegar (for dough)
½ cup (120ml) buttermilk (or make your own)
1-2 ounces (30-60ml) red gel food coloring
8 ounces (226g) full-fat cream cheese, softened (for filling)
½ cup (113g) unsalted butter, softened (for filling)
3-4 cups (360-480g) powdered sugar, sifted
1 teaspoon vanilla extract (for filling)
Pinch of salt (for filling)
Optional: Additional powdered sugar for dusting
Optional: Melted white chocolate for drizzling

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream the softened butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
Step 4: Add the egg, vanilla extract, and white vinegar to the butter mixture. Beat on medium speed until just combined, scraping down the sides as needed.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough is a vibrant red color.
Step 6: Add the dry ingredients in three parts, alternating with two additions of buttermilk. Mix on low speed just until the flour streaks disappear to avoid overmixing.
Step 7: Shape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
Step 8: Meanwhile, make the cream cheese filling by beating the softened cream cheese and butter on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
Step 9: Gradually add sifted powdered sugar, one cup at a time, mixing on low until combined. Then beat on medium-high speed for 2-3 minutes until light and fluffy.
Step 10: Stir in vanilla extract and a pinch of salt until fully blended.
Step 11: Transfer the filling to a piping bag fitted with a small round tip or a Ziploc bag with a snipped corner. Refrigerate for 15-20 minutes if needed to firm up.
Step 12: Remove chilled dough and, using a 1.5 tablespoon scoop or your hands, form uniform balls. Place them 2 inches apart on the prepared baking sheets.
Step 13: Gently press a thumbprint indentation into the center of each dough ball.
Step 14: Pipe or spoon a generous dollop of cream cheese filling into each indentation.
Step 15: Bake for 10-12 minutes at 375°F (190°C), until cookie edges are set and the filling is slightly puffed and set.
Step 16: Let cookies cool on the baking sheet for 5-7 minutes.
Step 17: Transfer cookies to a wire rack to cool completely, allowing the filling to fully set.
Step 18: Optional: Dust with powdered sugar or drizzle with melted white chocolate before serving.

Tips & Variations

Use gel food coloring for a more vibrant red without thinning the dough.
Chilling the dough helps prevent spreading and improves texture.
For a flavor twist, add a small amount of orange zest to the filling.
If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon vinegar and let sit for 5 minutes.
Freeze baked cookies with parchment layers if you want to store them longer.

Storage

Store cookies in an airtight container in the refrigerator for 3-5 days because of the cream cheese filling. For longer storage, freeze cookies for 2-3 months, separating layers with parchment paper. Thaw at room temperature before enjoying.

How to Serve

A close-up view shows several deep red cookies with a rough, sugar-coated texture on the outside. Each cookie is round and slightly cracked on top, holding a thick, creamy white dollop of frosting or filling centered in a small hollow. The cookies are arranged closely together on a white plate, set against a white marbled surface. The rich red color contrasts with the smooth, pale topping, making the cookies look soft and moist inside with a crunchy sugar exterior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and chill it for up to 2 hours before baking to make the process easier and improve cookie texture.

What is the best way to pipe the cream cheese filling?

Use a piping bag fitted with a small round tip for neat, easy filling. If you don’t have one, a Ziploc bag with a small corner cut off works just as well.