Introduction

These mouthwatering Red Velvet Cream Cheese Thumbprint Cookies combine the rich flavors of red velvet with a luscious cream cheese filling. Soft, tender, and beautifully vibrant, they make a perfect treat for any occasion.

A close-up view of a plate filled with round red velvet cookies, each having a cracked surface covered in coarse sugar crystals, giving them a sparkling, rough texture. Each cookie has one central layer of smooth, creamy white frosting shaped like a small dome with a slight peak in the middle, sitting perfectly in the cookie's hollow center. The cookies are tightly packed on a white round plate that rests on a white marbled surface. The rich, deep red color of the cookies contrasts well with the soft white frosting on top. 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 homemade)
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) and line several baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream the softened 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 the bowl sides as needed.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough turns a vibrant red.
Step 6: Add the dry ingredients in three additions, alternating with two additions of buttermilk. Mix on low speed just until flour streaks disappear to prevent overmixing.
Step 7: Shape 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 bowl, beat the softened cream cheese and butter on medium speed for 2-3 minutes until smooth and creamy, scraping the sides frequently.
Step 9: Gradually add powdered sugar, one cup at a time, mixing on low until combined. Increase to medium-high speed and beat 2-3 more minutes until light and fluffy.
Step 10: Stir in vanilla extract and a pinch of salt until well blended.
Step 11: Transfer the filling to a piping bag fitted with a small round tip or a Ziploc bag with a corner snipped. Refrigerate for 15-20 minutes if it needs to firm up.
Step 12: Remove the dough from the fridge. Using a 1.5 tablespoon scoop or hands, form uniform balls and place them 2 inches apart on the prepared baking sheets.
Step 13: Press a gentle indentation into the center of each dough ball with your thumb or the back of a rounded spoon.
Step 14: Pipe or spoon a generous amount of cream cheese filling into each indentation.
Step 15: Bake for 10-12 minutes at 375°F (190°C) until edges are set and filling is slightly puffed.
Step 16: Let cookies cool on the baking sheets for 5-7 minutes after removing from the oven.
Step 17: Transfer cookies to a wire rack to cool completely so the filling fully sets.
Step 18: Once cooled, dust with powdered sugar or drizzle with melted white chocolate for an elegant touch.
Step 19: Store cookies in an airtight container in the refrigerator for 3-5 days or freeze for 2-3 months, separating layers with parchment paper. Thaw at room temperature before serving.

Tips & Variations

Use gel food coloring for vibrant color without altering dough consistency.
For a tangier filling, add a teaspoon of lemon juice to the cream cheese mixture.
Swap buttermilk with homemade buttermilk by adding 1 tablespoon lemon juice to ½ cup milk and letting it sit for 5 minutes.
Add a sprinkle of finely chopped nuts on top of the cream cheese filling before baking for extra texture.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. They also freeze well for 2-3 months when layered between parchment paper. To enjoy, thaw at room temperature until softened.

How to Serve

A close-up view of a pile of red cookies on a white plate, each with a thick layer of white creamy filling in the middle. The cookies have a rough texture, covered with sugar crystals that sparkle, and are cracked slightly around the edges, showing their softness. The creamy filling is smooth, shiny, and slightly peaked at the top, placed at the center of each round, deep red cookie. The background shows a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough or filling ahead of time?

Yes, the dough can be refrigerated for up to 2 hours before baking. The cream cheese filling can be made a day in advance and kept refrigerated until ready to use.

What if I don’t have red gel food coloring?

Gel food coloring gives the best vibrant color without affecting texture, but you can use liquid food coloring. Keep in mind it may make the dough slightly softer and less intense in hue.