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Red Velvet Thumbprint Cookies with Cream Cheese

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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.

Ingredients

Scale

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.

Find it online: https://ukfinda.com/red-velvet-thumbprint-cookies-with-cream-cheese/