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Red Velvet Cream Cheese Thumbprint Cookies Recipe

★★★★★

4.6 from 61 reviews
  • Author: Victor
  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 30 cookies 1x

Description

Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on a classic favorite. These soft, vibrant red cookies are filled with a luscious cream cheese frosting, making them perfect for holiday celebrations or any special occasion. The combination of cocoa-infused red velvet dough and rich cream cheese filling creates a delightful treat that’s both beautiful and delicious.

Ingredients

Scale

For the Dough

  • 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
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) white vinegar
  • ½ cup (120ml) buttermilk (or homemade)
  • 1–2 ounces (30-60ml) red gel food coloring

For the Cream Cheese Filling

  • 8 ounces (226g) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional Garnishes

  • Additional powdered sugar for dusting
  • Melted white chocolate for drizzling

Instructions

  1. Prepare for Baking: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This dry mix will provide the base for your cookie dough.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy, which creates a tender texture.
  4. Add Wet Ingredients: Add the egg, vanilla extract, and white vinegar to the creamed butter and sugar. Beat on medium speed until just combined, scraping down the sides as needed.
  5. Add Food Coloring: Mix in 1-2 ounces of red gel food coloring until the dough has a vibrant red color, classic for red velvet.
  6. Combine Wet and Dry: Add the dry flour mixture in three parts, alternating with two parts of buttermilk. Mix on low speed just until flour streaks disappear to avoid overworking the dough.
  7. Chill Dough: Form the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to 2 hours. Chilling helps the dough firm up for easier handling.
  8. Prepare Cream Cheese Filling Base: In a clean bowl, beat the softened cream cheese and unsalted butter on medium speed for 2-3 minutes until smooth and creamy. Scrape down the bowl sides frequently for uniformity.
  9. Add Powdered Sugar: Gradually add sifted powdered sugar one cup at a time on low speed until combined, then increase to medium-high speed and beat for another 2-3 minutes until fluffy.
  10. Flavor Filling: Stir in the vanilla extract and a pinch of salt to balance and enhance the sweetness of the filling.
  11. Prepare Filling for Piping: Transfer the cream cheese filling into a piping bag fitted with a small round tip or a Ziploc bag with a corner snipped. Refrigerate for 15-20 minutes if needed to firm the filling.
  12. Form Cookie Balls: Remove chilled dough from the fridge. Using a 1.5-tablespoon cookie scoop or your hands, form uniform dough balls about 30g each. Place them about 2 inches apart on the prepared baking sheets.
  13. Create Thumbprints: Gently press your thumb or the back of a rounded spoon into the center of each dough ball to create an indentation for the filling.
  14. Fill Cookies: Pipe or spoon a generous amount of cream cheese filling into the center indentation of each cookie ball.
  15. Bake Cookies: Bake at 375°F (190°C) for 10-12 minutes until the edges are set and the cream cheese filling looks set and slightly puffed but not browned.
  16. Initial Cooling: Remove cookies from the oven and allow them to cool on the baking sheets for 5-7 minutes to firm up.
  17. Complete Cooling: Transfer the cookies to a wire rack to cool completely. This step ensures the cream cheese filling fully sets.
  18. Garnish (Optional): Once cooled, dust the cookies with additional powdered sugar or drizzle with melted white chocolate for an elegant finish.
  19. Store Cookies: Store cookies 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 with parchment paper layers. Thaw at room temperature before serving.

Notes

  • Ensure the cream cheese and butter are softened for a smooth filling texture.
  • Do not overmix the dough to keep cookies tender and light.
  • Chilling the dough is important for easier handling and better cookie shape.
  • Use gel food coloring for more vibrant red without altering dough consistency.
  • Keep cookies refrigerated because of the cream cheese filling to prevent spoilage.
  • Optionally, decorate cookies with powdered sugar or white chocolate for a festive look.
  • They freeze well, making them great for preparing in advance.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: red velvet cookies, thumbprint cookies, cream cheese filling, holiday cookies, festive desserts

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Find it online: https://tastywithvictor.com/red-velvet-cream-cheese-thumbprint-cookies-recipe/