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Red Velvet Cream Cheese Thumbprint Cookies Recipe

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4.5 from 107 reviews

Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on the classic thumbprint cookie by combining rich red velvet dough with a smooth, creamy cream cheese filling. These soft, vibrant cookies are perfect for holiday celebrations or any occasion that calls for a delightful dessert with a hint of cocoa and a luscious sweet cheese center.

Ingredients

Scale

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
  • 1–2 ounces (30-60ml) red gel food coloring

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 Garnish

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

Instructions

  1. Prepare for Baking: Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt until evenly combined. Set the dry mixture aside.
  3. Cream Butter and Sugar: In a stand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture becomes light and fluffy, creating the perfect base for your cookie dough.
  4. Add Wet Ingredients: Add the egg, vanilla extract, and white vinegar to the creamed mixture. Beat on medium speed just until combined, scraping down the bowl’s sides to incorporate everything evenly.
  5. Add Food Coloring: Incorporate 1 to 2 ounces of red gel food coloring into the dough, mixing until the dough takes on a vibrant and consistent red color typical of red velvet.
  6. Combine Wet and Dry: Gradually add the dry ingredient mixture in three parts, alternating with two additions of buttermilk. Mix on low speed only until flour streaks vanish to avoid overmixing, which can toughen the cookies.
  7. Chill Dough: Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to firm up the dough, making it easier to shape.
  8. Prepare Cream Cheese Filling Base: In a clean stand mixer bowl, beat together the softened cream cheese and unsalted butter on medium speed for 2-3 minutes until the mixture is smooth and creamy, frequently scraping down the bowl sides.
  9. Add Powdered Sugar: Gradually add sifted powdered sugar one cup at a time on low speed, then increase to medium-high and beat for another 2-3 minutes until the filling is light, fluffy, and well combined.
  10. Flavor Filling: Stir in the vanilla extract and a pinch of salt to enhance the sweetness and balance the cream cheese filling’s flavor.
  11. Prepare Filling for Piping: Transfer the cream cheese filling to a piping bag fitted with a small round tip or use a Ziploc bag with a corner snipped off. Refrigerate for 15-20 minutes if the filling needs to firm up for easier piping.
  12. Form Cookie Balls: Remove the chilled dough. Using a 1.5 tablespoon cookie scoop or by hand, shape uniform dough balls (approximately 30g each). Place them on the prepared baking sheets spaced about 2 inches apart to allow spreading.
  13. Create Thumbprints: Press a thumb or the back of a rounded measuring spoon gently into the center of each dough ball to create an indentation for the filling.
  14. Fill Cookies: Carefully pipe or spoon a generous amount of the cream cheese filling into each indentation, ensuring the filling nestles into the dough.
  15. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookie edges are set and the cream cheese filling looks set and slightly puffed without browning.
  16. Initial Cooling: Remove the baking sheets from the oven and allow the cookies to cool on them for 5-7 minutes to help them firm up and prevent breaking.
  17. Complete Cooling: Transfer cookies gently to a wire rack to cool completely, which is crucial for the cream cheese filling to fully set and maintain its shape.
  18. Garnish (Optional): Once cooled, you may dust the cookies lightly with powdered sugar or drizzle with melted white chocolate for an elegant and sweet finishing touch.
  19. Store Cookies: Store the cookies in an airtight container refrigerated for 3-5 days due to the cream cheese filling. Alternatively, freeze for 2-3 months separating layers with parchment paper. Thaw at room temperature before serving.

Notes

  • Ensure all dairy ingredients are at room temperature for better mixing and texture.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Chilling the dough helps prevent excessive spreading in the oven.
  • The cream cheese filling is best used fresh and kept refrigerated to maintain its texture and safety.
  • You can adjust the amount of red food coloring to your preferred shade of red.
  • If you prefer a sharper tang, substitute the buttermilk with plain yogurt thinned with milk.
  • For easier piping, refrigerate the filling until firm but still soft enough to pipe smoothly.
  • Use parchment paper or silicone mats to avoid sticking and ease cleanup.
  • These cookies pair well with a hot cup of coffee or tea.

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

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