Red Velvet Cream Cheese Thumbprint Cookies Recipe

Introduction

Red Velvet Cream Cheese Thumbprint Cookies are a delightful treat combining the classic red velvet flavor with a luscious cream cheese filling. These soft, vibrant cookies are perfect for holidays, special occasions, or simply whenever you crave a sweet, creamy bite.

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

1. Step 1: Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
3. Step 3: In a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
4. Step 4: Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
5. Step 5: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red color.
6. 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.
7. Step 7: Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, up to 2 hours.
8. Step 8: In a clean stand mixer bowl, beat softened cream cheese and unsalted butter on medium speed for 2-3 minutes until smooth and creamy. Scrape down the bowl sides frequently.
9. 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.
10. Step 10: Stir in vanilla extract and a pinch of salt until perfectly blended.
11. 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.
12. Step 12: Remove chilled dough. Using a 1.5 tablespoon cookie scoop or by hand, form uniform balls. Place them on prepared baking sheets, about 2 inches apart.
13. Step 13: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
14. Step 14: Carefully pipe or spoon a generous dollop of the cream cheese filling into each indentation.
15. Step 15: Bake for 10-12 minutes at 375°F (190°C), until edges are set and the cream cheese filling appears set and slightly puffed.
16. Step 16: Remove from oven and allow cookies to cool on the baking sheets for 5-7 minutes.
17. Step 17: Transfer cookies gently to a wire rack to cool completely. This step is crucial for the filling to fully set.
18. Step 18: Optionally, dust with additional powdered sugar or drizzle with melted white chocolate for an elegant touch once cooled.
19. Step 19: 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 between layers. Thaw at room temperature before serving.

Tips & Variations

• For a natural red color, try using beet juice powder instead of red gel food coloring.
• Make sure butter and cream cheese are softened to room temperature for smooth mixing.
• If you don’t have buttermilk, mix ½ cup milk with 1 teaspoon lemon juice and let sit for 5 minutes as a substitute.
• Drizzle melted white or dark chocolate on cooled cookies for extra elegance and flavor.
• Chilling the dough is essential to prevent spreading and to enhance flavor.

Storage

These cookies should be stored in an airtight container in the refrigerator due to the cream cheese filling. They will keep well for 3-5 days. To freeze, layer cookies between sheets of parchment paper in a sealed container and store for up to 2-3 months. Thaw frozen cookies at room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk by mixing ½ cup of regular milk with 1 teaspoon of lemon juice or vinegar. Let it sit for 5 minutes before using to achieve a similar tangy effect.

Why is it important to chill the dough?

Chilling the dough firms it up, making it easier to handle and preventing the cookies from spreading too much while baking. It also helps develop flavors for a richer taste.

Red Velvet Cream Cheese Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

Delight in these festive Red Velvet Cream Cheese Thumbprint Cookies, featuring a tender cocoa-infused red velvet dough filled with a luscious, creamy cream cheese frosting. Perfectly baked to achieve a soft texture with a vibrant red hue, these cookies are a delightful treat for any occasion, combining classic flavors with an elegant presentation.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (300g) all-purpose flour
• 2 tablespoons (14g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Dough

• 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

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 the oven to 375°F (190°C). Line multiple baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. This ensures even distribution of leavening and flavor.
3. Cream Butter and Sugar: Using a stand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture becomes light, fluffy, and pale in color, which contributes to a tender crumb.
4. Add Wet Ingredients: Incorporate the egg, vanilla extract, and white vinegar into the butter-sugar mixture. Beat on medium speed just until combined, scraping the bowl sides to maintain uniform blending.
5. Add Food Coloring: Mix in 1-2 ounces of red gel food coloring until the dough has a vibrant, even red color, giving the signature look of red velvet.
6. Combine Wet and Dry: Add the dry ingredient mixture in three parts, alternating with two additions of buttermilk. Mix on low speed and only until the flour streaks disappear to prevent overmixing, which can toughen the dough.
7. Chill Dough: Shape the dough into a ball, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours. Chilling helps the dough firm up for better handling and flavor development.
8. Prepare Cream Cheese Filling Base: In a clean mixer bowl, beat the softened cream cheese and unsalted butter on medium speed for 2-3 minutes until silky smooth and creamy. Scrape the sides often to incorporate all ingredients.
9. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Once combined, increase speed to medium-high and beat for 2-3 more minutes until the filling is light, airy, and fluffy.
10. Flavor Filling: Stir in vanilla extract and a pinch of salt for a perfectly balanced sweet and tangy cream cheese filling.
11. Prepare Filling for Piping: Transfer the cream cheese filling into a piping bag fitted with a small round tip or a zip-top bag with a snipped corner. Refrigerate for 15-20 minutes if needed to help the filling firm up for clean piping.
12. Form Cookie Balls: Remove the chilled dough from the fridge. Using a 1.5 tablespoon cookie scoop (about 30g) or your hands, form uniform balls. Place them 2 inches apart on the prepared baking sheets to allow space for spreading.
13. Create Thumbprints: Gently press your thumb or the back of a rounded measuring spoon into the center of each dough ball, creating an indentation perfect for holding the filling.
14. Fill Cookies: Carefully pipe or spoon a generous amount of cream cheese filling into each thumbprint indentation, being mindful not to overfill to prevent overflow while baking.
15. Bake Cookies: Bake in the preheated oven for 10-12 minutes until cookie edges are set and the cream cheese filling is slightly puffed and set but not browned.
16. Initial Cooling: Remove the baking sheets from the oven and allow cookies to cool on them for 5-7 minutes to firm up and avoid breakage.
17. Complete Cooling: Transfer cookies gently to a wire rack to cool completely, which is critical for the cream cheese filling to fully set and achieve ideal texture.
18. Garnish (Optional): Once cooled, optionally dust with powdered sugar or drizzle melted white chocolate over the cookies for an elegant, festive presentation.
19. Store Cookies: Store in an airtight container in the refrigerator for 3-5 days due to the cream cheese filling. For longer storage, freeze cookies separated by parchment paper for 2-3 months. Thaw at room temperature before serving.

Notes

• Make sure the butter and cream cheese are softened at room temperature for smooth mixing.
• Using gel food coloring provides a more vibrant red color without affecting the dough’s consistency.
• Do not overmix the dough to maintain tender cookies.
• Chilling the dough is essential to prevent spreading and enhance flavor.
• The filling can be adjusted in sweetness by varying the powdered sugar quantity.
• Store the cookies in the fridge because of the cream cheese filling to keep them fresh and safe.
• Cookies freeze well; separate layers with parchment paper to avoid sticking.
• Use a piping bag for neat filling placement, but spooning works too if needed.

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