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Mouthwatering Red Velvet Cream Cheese Thumbprint Cookies Recipe

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★★★★★

4.6 from 95 reviews

Delight in these Mouthwatering Red Velvet Cream Cheese Thumbprint Cookies, featuring a soft, vibrant red velvet dough paired with a luscious cream cheese filling. Perfectly baked to tender edges with a rich, creamy center, these cookies are a festive treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups (300g) all-purpose flour
  • 2 tablespoons (14g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Dough Ingredients

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) white vinegar
  • ½ cup (120ml) buttermilk (or homemade)
  • 1–2 ounces (30-60ml) red gel food coloring

Filling Ingredients

  • 8 ounces (226g) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Optional

  • Additional powdered sugar for dusting
  • Melted white chocolate for drizzling

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking.
  2. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. Set aside for later use.
  3. Cream butter and sugar: Using a stand mixer, cream the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture is light and fluffy, which ensures a tender texture.
  4. Add egg and flavorings: Beat in the egg, vanilla extract, and white vinegar on medium speed until just combined, scraping down the bowl sides to mix evenly.
  5. Incorporate red food coloring: Stir in 1-2 ounces of red gel food coloring until the dough achieves a vibrant, uniform red color.
  6. Add dry ingredients and buttermilk: Alternately add the dry flour mixture and buttermilk to the dough in three and two parts respectively, mixing on low speed just until no flour streaks remain to avoid overmixing.
  7. Chill the dough: Gather the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to firm up.
  8. Prepare cream cheese filling: In a clean stand mixer bowl, beat the softened cream cheese and butter on medium speed for 2-3 minutes until smooth and creamy, scraping down the sides frequently.
  9. Add powdered sugar: Gradually mix in sifted powdered sugar, one cup at a time, initially on low speed, then beat at medium-high speed for 2-3 minutes to achieve a light and fluffy filling.
  10. Flavor the filling: Stir in vanilla extract and a pinch of salt until well combined for perfect balance.
  11. Chill filling if needed: Transfer the cream cheese mixture to a piping bag fitted with a small round tip or use a Ziploc bag with a corner snipped. Refrigerate for 15-20 minutes if necessary to firm up.
  12. Scoop dough balls: Remove chilled dough and use a 1.5 tablespoon cookie scoop or your hands to form uniform balls (~30g each). Place them on the prepared baking sheets spaced 2 inches apart.
  13. Create thumbprints: Gently press an indentation in the center of each dough ball using your thumb or the back of a rounded measuring spoon.
  14. Fill cookies: Pipe or spoon a generous dollop of cream cheese filling into each indentation carefully without overfilling.
  15. Bake the cookies: Bake in the preheated oven for 10-12 minutes until edges are set and the cream cheese filling is puffed and slightly firmed.
  16. Cool on sheets: Remove from oven and allow cookies to cool on baking sheets for 5-7 minutes to set the filling properly.
  17. Transfer to wire rack: Gently move cookies to a wire rack to cool completely, ensuring the filling firms up fully.
  18. Finish and store: Once cooled, dust lightly with powdered sugar or drizzle melted white chocolate for an elegant touch. Store in an airtight container in the refrigerator for 3-5 days or freeze for 2-3 months with parchment paper layers. Thaw at room temperature before serving.

Notes

  • Ensure butter and cream cheese are softened for smooth mixing and best texture.
  • Do not overmix the dough once adding flour to maintain tender crumb.
  • Use gel food coloring to get a vibrant red color without affecting dough consistency.
  • Chilling dough improves handling and final texture of the cookies.
  • Allow cookies to cool completely for cream cheese filling to set properly and avoid sogginess.
  • Cookies can be frozen; separate with parchment paper to prevent sticking.
  • Optional drizzle of white chocolate adds a lovely visual and flavor contrast.

Keywords: red velvet cookies, thumbprint cookies, cream cheese filling, holiday desserts, festive cookies, soft cookies, easy cookie recipe

Find it online: https://tastemadebyclara.com/mouthwatering-red-velvet-cream-cheese-thumbprint-cookies-recipe/