Red Velvet Thumbprint Cookies with Cream Cheese are a delightful holiday treat that combines the classic flavors of red velvet cake with a luscious cream cheese filling. These cookies are perfect for festive gatherings, gifting, or simply enjoying with a warm beverage. Their striking red hue and velvety texture make them a showstopper on any dessert table.
Ingredients
For the Cookies:
- 1 ¾ cups (220g) all-purpose flour
- 2 tbsp (15g) unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg
- 1 tbsp red food coloring
- 1 tsp pure vanilla extract
- ½ cup (120ml) buttermilk
For the Cream Cheese Filling:
- 4 oz (115g) cream cheese, softened
- ¼ cup (30g) powdered sugar
- ½ tsp pure vanilla extract
Instructions
Preparing the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Mix in the egg, red food coloring, and vanilla extract until well combined.
- Incorporate Buttermilk and Dry Mix: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Begin and end with the dry ingredients, mixing until just combined.
- Shape the Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheets. Use your thumb or the back of a small spoon to create an indent in the center of each cookie.
Baking and Filling:
- Bake: Bake the cookies for 10-12 minutes or until the edges are set. Remove from the oven and reinforce the indent if needed while the cookies are still warm. Let them cool completely on the baking sheets.
- Prepare the Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Fill the Cookies: Use a piping bag or spoon to fill the indents in the cookies with the cream cheese mixture.
Serving and Storage Tips
- Serving: Serve these cookies at room temperature for the best flavor and texture. They pair wonderfully with hot cocoa or coffee.
- Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving. For longer storage, freeze the cookies in a single layer before transferring them to a freezer-safe container for up to 2 months.
FAQs
1. Can I make these cookies ahead of time?
Yes, you can bake the cookies a day in advance and fill them with the cream cheese mixture before serving to maintain freshness.
2. Can I use natural food coloring instead of artificial?
Absolutely! Natural red food coloring or beetroot powder can be used, though the hue may be less vibrant.
3. Can I substitute the buttermilk?
Yes, you can make a buttermilk substitute by mixing ½ cup of milk with 1½ teaspoons of vinegar or lemon juice. Let it sit for 5 minutes before using.
4. Can I freeze the dough instead of the baked cookies?
Yes, you can freeze the unbaked dough balls. Thaw them slightly, create the indent, and bake as directed when ready.
Enjoy crafting these Red Velvet Thumbprint Cookies with Cream Cheese for a treat that’s as delicious as it is beautiful!
PrintRed Velvet Thumbprint Cookies with Cream Cheese
These soft and chewy red velvet cookies feature a tangy cream cheese center, making them perfect for holiday gatherings or any special occasion.
Ingredients
Scale
For the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons unsweetened cocoa powder
- 4 teaspoons red food coloring
- 1/2 cup (100g) granulated sugar or sanding sugar (for rolling)
For the Cream Cheese Filling:
- 4 ounces (113g) cream cheese, softened
- 1 large egg yolk, room temperature
- 1/4 cup (50g) granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Dough:
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add the egg yolk and vanilla extract; mix until well combined.
- Gradually mix in the flour, cocoa powder, and red food coloring until a soft dough forms.
- Chill the Dough:
- Shape the dough into a log, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Preheat the Oven:
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Shape the Cookies:
- Remove the dough from the refrigerator and scoop out heaping tablespoons.
- Roll each portion into a ball, then roll in granulated or sanding sugar to coat.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Use the back of a round teaspoon to press an indentation into the center of each dough ball.
- Bake the Cookies:
- Bake the cookies in the preheated oven for 10 minutes.
- Prepare the Filling:
- While the cookies are baking, prepare the cream cheese filling.
- In a medium bowl, beat the softened cream cheese until smooth.
- Add the egg yolk, granulated sugar, salt, and vanilla extract; mix until fully combined and creamy.
- Fill and Continue Baking:
- After the initial 10 minutes of baking, remove the cookies from the oven.
- If necessary, press the indentations again to ensure they are well-defined.
- Spoon about a teaspoon of the cream cheese filling into each indentation.
- Return the cookies to the oven and bake for an additional 12 minutes, or until the filling is set.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- Once cooled, enjoy these delightful treats!
Notes
- Ensure all ingredients, especially the butter, egg yolks, and cream cheese, are at room temperature for smoother mixing.
- Chilling the dough helps prevent the cookies from spreading too much during baking.
- Store the cookies in an airtight container in the refrigerator for up to 5 days.