Red Velvet Thumbprint Cookies with Cream Cheese are a decadent and visually stunning holiday treat. These soft and chewy red velvet cookies are filled with a creamy, tangy cream cheese filling, making them the perfect combination of flavors and textures. Whether you’re baking for a holiday party, gifting, or indulging yourself, these cookies are a festive delight.
Why You’ll Love This Recipe
- Festive Appearance: The vibrant red velvet color is perfect for holiday celebrations.
- Delicious Combination: Tangy cream cheese filling pairs beautifully with the rich, chocolatey cookie base.
- Easy to Make: Simple ingredients and steps make this recipe approachable.
- Crowd-Pleaser: Loved by both kids and adults.
- Perfect for Gifting: These cookies look as good as they taste, making them ideal for gift boxes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Brown sugar
- Egg yolk
- Red gel food coloring
- Vanilla extract
For the Cream Cheese Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
Directions
Make the Cookies:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the egg yolk, red food coloring, and vanilla extract until well combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Shape and Bake:
- Form Dough Balls: Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them 2 inches apart.
- Create Indentations: Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
- Bake: Bake for 8–10 minutes, or until the edges are set. Remove from the oven and re-press the indentations if needed. Let cool completely on the baking sheet.
Make the Cream Cheese Filling:
- Mix Ingredients: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fill and Serve:
- Fill Cookies: Spoon or pipe the cream cheese mixture into the indentations of each cooled cookie.
- Chill: Refrigerate the cookies for 15–20 minutes to set the filling.
- Serve: Enjoy these cookies chilled or at room temperature.
Servings and Timing
- Servings: About 24 cookies
- Prep Time: 20 minutes
- Cook Time: 8–10 minutes
- Cooling and Filling Time: 20 minutes
- Total Time: 50 minutes
Variations
- Chocolate Drizzle: Drizzle melted dark or white chocolate over the cookies for added flair.
- Nutty Base: Add finely chopped nuts to the dough for added texture.
- Festive Toppings: Sprinkle crushed candy canes or red and green sprinkles over the cream cheese filling.
- Gluten-Free Option: Use a gluten-free flour blend to make the recipe gluten-free.
- Flavor Twist: Add a hint of peppermint extract to the filling for a holiday twist.
Storage/Reheating
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfilled cookies for up to 3 months. Thaw and fill as needed.
- Reheating: These cookies are best served chilled or at room temperature; reheating is not recommended.
FAQs
1. Can I use liquid food coloring instead of gel?
Yes, but you may need to use more liquid coloring to achieve the same vibrant red hue.
2. How do I prevent the dough from spreading?
Chill the dough for 15–20 minutes before baking to help the cookies hold their shape.
3. Can I make the filling ahead of time?
Yes, store the filling in an airtight container in the refrigerator for up to 3 days. Let it soften slightly before piping.
4. Can I substitute the cream cheese?
You can use mascarpone cheese for a similar creamy texture and milder flavor.
5. What type of cocoa powder works best?
Unsweetened cocoa powder is ideal for this recipe. Use Dutch-processed cocoa for a deeper chocolate flavor.
6. Can I make these cookies vegan?
Yes, substitute butter and cream cheese with plant-based alternatives and use a flax egg instead of an egg yolk.
7. How do I keep the filling from being too runny?
Ensure the cream cheese is softened but not overly warm. Use powdered sugar to thicken if necessary.
8. Can I freeze fully assembled cookies?
Yes, but the texture of the cream cheese filling may change slightly upon thawing.
9. How do I ensure the cookies are uniformly shaped?
Use a cookie scoop to measure the dough for consistent sizes.
10. Can I double the recipe?
Yes, this recipe can easily be doubled to make more cookies.
Conclusion
Red Velvet Thumbprint Cookies with Cream Cheese are a stunning and delicious addition to your holiday baking lineup. With their vibrant color, soft texture, and creamy filling, these cookies are guaranteed to impress at any holiday gathering. Whether you’re baking for loved ones or enjoying a festive treat yourself, these cookies bring joy and cheer to every bite!
PrintRed Velvet Thumbprint Cookies with Cream Cheese
These Red Velvet Thumbprint Cookies with Cream Cheese Filling are soft, festive, and irresistible! With a rich red velvet flavor and a creamy, tangy cream cheese center, they’re perfect for holiday gatherings or any special occasion.
- Prep Time: 20 minutes
- Chill Time: 12 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 2 minutes
- Yield: 24 cookies 1x
- Category: Desserts, Cookies, Holiday Recipes
- Method: Baking
- Cuisine: American
Ingredients
For the cookies:
- 1 1/2 cups (190 g) all-purpose flour
- 2 tbsp (15 g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 1/2 cup (50 g) powdered sugar (for rolling, optional)
For the cream cheese filling:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (30 g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
1. Prepare the cream cheese filling:
- In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Transfer the mixture to a piping bag or resealable plastic bag with the tip snipped off. Refrigerate until ready to use.
2. Make the cookie dough:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream the butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Mix in the egg, vanilla extract, and red food coloring until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
3. Chill the dough:
- Cover the dough and refrigerate for 30 minutes to make it easier to handle.
4. Shape the cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1 tablespoon of dough and roll it into a ball. Roll the ball in powdered sugar (optional) and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies about 2 inches apart.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
5. Bake the cookies:
- Bake for 10–12 minutes, or until the edges are set. If the indentations puff up during baking, gently press them back down with a spoon while the cookies are still warm.
6. Fill the cookies:
- Once the cookies have cooled for about 5 minutes, pipe the cream cheese filling into the center of each cookie.
7. Serve and enjoy:
- Let the cookies cool completely and store them in an airtight container in the refrigerator for up to 5 days.
Notes
- Substitute red food coloring with a natural alternative, like beet powder, for a more natural color.
- Add a sprinkle of crushed candy canes or festive sprinkles to the cream cheese filling for a holiday twist.
- For a slightly tangy cookie dough, add 1/2 teaspoon of white vinegar to the wet ingredients.