Introduction

Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on a beloved classic. These vibrant, tender cookies are filled with a smooth cream cheese center, making them perfect for holiday gatherings or any special occasion.

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 oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream softened unsalted 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. Beat on medium speed until just combined, scraping down the sides of the bowl.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red hue.
Step 6: Add the dry mixture in three additions, alternating with two additions of buttermilk. Mix on low speed only until flour streaks disappear to avoid overmixing.
Step 7: Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
Step 8: In a clean stand mixer bowl, beat softened cream cheese and unsalted butter on medium speed for 2-3 minutes until wonderfully smooth and creamy. Scrape down the sides of the bowl frequently.
Step 9: Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Increase speed to medium-high and beat for another 2-3 minutes until light and fluffy.
Step 10: Stir in the vanilla extract and a pinch of salt until perfectly blended.
Step 11: Transfer the cream cheese 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. Using a 1.5 tablespoon cookie scoop (approx. 30g) or by hand, form uniform balls. Place them on prepared baking sheets, 2 inches apart.
Step 13: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
Step 14: Carefully pipe or spoon a generous dollop of the prepared cream cheese filling into the center of each indentation.
Step 15: Bake for approximately 10-12 minutes at 375°F (190°C), until the edges are set and the cream cheese filling appears set and slightly puffed.
Step 16: Remove from oven and allow cookies to cool on the baking sheets for about 5-7 minutes.
Step 17: Transfer cookies gently to a wire rack to cool completely. This is critical for the cream cheese filling to fully set.
Step 18: Once cooled, dust lightly with additional powdered sugar or drizzle with melted white chocolate for an elegant finish, if desired.
Step 19: Store in an airtight container in the refrigerator for 3-5 days due to the cream cheese filling. They can also be frozen for 2-3 months, separating layers with parchment paper. Thaw at room temperature before enjoying.

Tips & Variations

Use gel food coloring for vibrant red color without adding extra liquid, which keeps the dough texture perfect.
Chilling the dough is essential to prevent spreading and to maintain the shape of the thumbprints.
Try adding a touch of almond extract to the cream cheese filling for a unique flavor twist.

Storage

Store these cookies in an airtight container in the refrigerator for 3-5 days to keep the cream cheese filling fresh. For longer storage, freeze the cookies in layers separated by parchment paper for up to 2-3 months. Thaw at room temperature before serving.

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 use regular milk instead of buttermilk?

Yes, but to mimic buttermilk, add 1 tablespoon of white vinegar or lemon juice to ½ cup of milk and let it sit for 5 minutes before using.

How do I prevent the cream cheese filling from leaking?

Make sure the filling is well chilled and firm before piping it into the cookies, and avoid overfilling each thumbprint to prevent leaking during baking.