Introduction

Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on the classic thumbprint cookie with a vibrant red dough and a luscious cream cheese filling. These soft, tender cookies are perfect for holiday gatherings or any special occasion.

A white plate holds several red velvet thumbprint cookies, each with one layer of deep red, sugar-coated, cracked dough formed into a round shape with a small well in the center. Filled in each well is a dollop of smooth, creamy white frosting with a slight peak on the top. The plate sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
Step 4: Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the sides of the bowl.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red hue.
Step 6: Add the dry flour mixture in three additions, alternating with two additions of buttermilk. Mix on low speed only until flour streaks disappear to avoid overmixing.
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.
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 the sides frequently.
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.
Step 10: Stir in vanilla extract and a pinch of salt until perfectly blended.
Step 11: Transfer the cream cheese filling to a piping bag fitted with a small round tip, or use a Ziploc bag with a snipped corner. Refrigerate for 15-20 minutes if needed to firm up.
Step 12: Remove chilled dough. Using a 1.5 tablespoon cookie scoop or by hand, form uniform balls about 30g each. Place on prepared baking sheets spaced 2 inches apart.
Step 13: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
Step 14: Carefully pipe or spoon a generous dollop of the cream cheese filling into the center of each indentation.
Step 15: Bake for approximately 10-12 minutes at 375°F (190°C), until the cookie edges are set and the cream cheese filling appears set and slightly puffed.
Step 16: Remove from oven and allow cookies to cool on the baking sheets for 5-7 minutes.
Step 17: Transfer cookies gently to a wire rack to cool completely, which is critical for the cream cheese filling to fully set.
Step 18: Once cooled, dust lightly with additional powdered sugar or drizzle with melted white chocolate for an elegant finish, if desired.

Tips & Variations

Use gel food coloring for the most vibrant red without affecting the dough texture.
To make your own buttermilk, add 1 tablespoon lemon juice or white vinegar to ½ cup milk and let it sit for 5 minutes.
For a festive look, try adding finely chopped pecans or sprinkles around the cream cheese filling before baking.
If you prefer a stronger cream cheese flavor, increase the cream cheese in the filling by 2 ounces.

Storage

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

How to Serve

A white plate holds several small red cookies covered in granulated sugar, each with a soft, cracked texture on the outside and a smooth, creamy white dollop of frosting or filling centered in a small well on top. The cookies are piled closely together, showing their rounded edges and slightly raised centers with the creamy topping forming a peak. The whole scene is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular food coloring instead of gel?

Regular liquid food coloring can be used, but gel food coloring is recommended as it provides a more vibrant color without adding extra liquid that can affect the dough consistency.

Can I make the dough or filling ahead of time?

Yes, you can prepare the dough and filling up to 2 days in advance. Keep them refrigerated separately and assemble the cookies just before baking for best results.