Red 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.