Description
These Mouthwatering Red Velvet Cream Cheese Thumbprint Cookies combine a soft, vibrant red velvet cookie base with a luscious cream cheese filling. The cookies have a perfect balance of cocoa and buttermilk flavors, topped with a smooth, creamy filling that is baked to a slight puff. Ideal for festive occasions or any sweet craving, these cookies are easy to make and irresistibly delicious.
Ingredients
Scale
Cream Cheese Filling
- 8 ounces softened full-fat cream cheese
- 1/2 cup powdered sugar
- 1 tablespoon softened unsalted butter
- 1/2 teaspoon pure vanilla extract
Red Velvet Cookie Dough
- 1/2 cup (1 stick) softened unsalted butter
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1.5-2 teaspoons red gel food coloring
- 1.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, combine 8 ounces of softened cream cheese, 1/2 cup powdered sugar, 1 tablespoon softened unsalted butter, and 1/2 teaspoon vanilla extract. Beat on medium speed with an electric mixer until completely smooth and creamy with no lumps. Cover and refrigerate for at least 30 minutes until firm enough to pipe.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg, Vanilla, and Food Coloring: Beat in 1 large egg until fully incorporated. Stir in 1 teaspoon vanilla extract and 1.5 to 2 teaspoons red gel food coloring, mixing until the dough is evenly and vibrantly red.
- Mix Dry Ingredients: Whisk together 1.5 cups all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a separate bowl.
- Combine Wet and Dry Ingredients: With mixer on low, gradually add the dry ingredients alternated with 1/2 cup buttermilk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up for easier handling.
- Shape Cookies and Make Indentations: Scoop rounded tablespoons of the chilled dough and roll into smooth balls. Place on prepared baking sheets about 2 inches apart. Using your thumb or the back of a rounded measuring spoon, press an indentation into the center of each dough ball.
- First Bake: Bake the cookies for 8 to 10 minutes until the edges are set but centers remain soft. Remove from the oven and gently re-press indentations if needed to ensure enough space for filling.
- Fill Cookies: Spoon or pipe the chilled cream cheese filling into each indentation evenly.
- Second Bake: Bake the filled cookies for another 3 to 5 minutes until the cream cheese is just set and slightly puffed.
- Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Use gel food coloring for a vibrant red color without altering dough consistency.
- Make sure the cream cheese filling is well chilled for easier piping and better shape retention during baking.
- Do not overbake the cookies; the centers should remain soft for the best texture.
- Adjust red food coloring amount as needed for your preferred shade of red.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
