Red Velvet Cream Cheese Thumbprint Cookies Recipe

Introduction

These mouthwatering Red Velvet Cream Cheese Thumbprint Cookies combine the classic richness of red velvet with a luscious cream cheese filling. Soft, vibrant, and perfectly balanced, they are a delightful treat for any occasion.

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 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.
5. Step 5: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red hue.
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, or 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 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 the 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, 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 prepared cream cheese filling into the center of each indentation.
15. 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.
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 is critical for the cream cheese filling to fully set.
18. Step 18: Once cooled, dust lightly with additional powdered sugar or drizzle with melted white chocolate for an elegant finish.
19. 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 the most vibrant red without altering dough consistency.
• Chill the dough thoroughly to prevent spreading and maintain shape.
• For a different filling, try substituting cream cheese with marshmallow fluff or chocolate ganache.
• Drizzle with melted white chocolate for a festive and elegant look.
• If you don’t have buttermilk, add 1 tablespoon lemon juice or vinegar to ½ cup milk and let sit for 5 minutes.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 2 hours before shaping and baking. You can also freeze shaped dough balls for future baking.

Why is the vinegar added to the dough?

The vinegar reacts with baking soda to help the cookies rise and enhances the traditional tangy flavor associated with red velvet desserts.

Red Velvet Cream Cheese Thumbprint Cookies Recipe

Print Recipe

★★★★★

5 from 63 reviews

These Mouthwatering Red Velvet Cream Cheese Thumbprint Cookies combine a rich, cocoa-infused red velvet dough with a smooth, creamy cream cheese filling. Perfectly baked to a soft yet firm texture, these cookies are a delightful treat ideal for holiday gatherings, special occasions, or anytime you crave a decadent sweet bite with a beautiful presentation.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients for Dough

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

Dough Wet Ingredients

• 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 Toppings

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

Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone 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. Set this mixture aside for later incorporation into the dough.
3. Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter with granulated sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy, forming the base of the cookie dough.
4. Add Egg, Vanilla, and Vinegar: Beat in the egg, vanilla extract, and white vinegar on medium speed until just combined. Scrape the sides of the bowl to ensure all ingredients are evenly mixed.
5. Incorporate Red Food Coloring: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red hue evenly throughout.
6. Alternate Adding Dry Mix and Buttermilk: Add the dry ingredient mixture to the wet ingredients in three additions, alternating with two additions of buttermilk. Mix on low speed just until flour streaks disappear to avoid overmixing and maintain a tender texture.
7. Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to up to 2 hours to firm up, making it easier to handle and shape.
8. Prepare Cream Cheese Filling: In a clean stand mixer bowl, beat softened cream cheese and unsalted butter together on medium speed for 2-3 minutes until smooth and creamy, scraping down the sides as needed.
9. Add Powdered Sugar: Gradually add sifted powdered sugar one cup at a time while mixing on low speed. Once combined, increase the speed to medium-high and beat for an additional 2-3 minutes until the filling is light and fluffy.
10. Flavor the Filling: Stir in vanilla extract and a pinch of salt until perfectly blended, enhancing the sweet and tangy flavor.
11. Chill Filling if Needed: 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 necessary to firm up before piping.
12. Scoop Dough Balls: Remove the dough from the refrigerator. Using a 1.5 tablespoon cookie scoop or your hands, form uniform balls about 30g each. Place them on prepared baking sheets spaced 2 inches apart.
13. Create Thumbprints: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded spoon, creating a well to hold the filling.
14. Fill the Cookies: Pipe or spoon a generous dollop of cream cheese filling into each indentation, ensuring it is centered and slightly mounded.
15. Bake Cookies: Bake cookies 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. Cool Slightly on Sheets: Remove cookies from the oven and allow them to cool on the baking sheets for 5-7 minutes to let the filling set further.
17. Transfer to Wire Rack: Carefully transfer cookies to a wire rack to cool completely. This step is essential for the cream cheese filling to firm up properly.
18. Optional Decoration: Once cookies are fully cooled, dust with powdered sugar or drizzle melted white chocolate over the tops for an elegant finishing touch.
19. Storage: Store cookies in an airtight container in the refrigerator for 3-5 days due to the cream cheese filling. For longer storage, freeze for 2-3 months with parchment paper layers, thawing at room temperature before serving.

Notes

• The vinegar and buttermilk create a tender texture and enhance the traditional red velvet flavor.
• Use gel food coloring for vibrant color without altering dough consistency.
• Do not overmix the dough once adding flour to keep cookies soft and tender.
• Chilling the dough and filling helps with handling and prevents spreading or melting during baking.
• Ensure cookies cool fully on a wire rack so the cream cheese centers set firmly.
• Cookies must be refrigerated due to dairy-rich cream cheese filling, but can be frozen for extended storage.
• Optional toppings like powdered sugar and white chocolate drizzle add extra visual appeal and sweetness balance.

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