Introduction

Red Velvet Cream Cheese Thumbprint Cookies offer a festive twist on the classic thumbprint cookie. With their vibrant red dough and creamy filling, they’re perfect for celebrations or any sweet craving. These cookies combine a tender cocoa-flavored base with a luscious cream cheese center for a delightful treat.

A close-up view of multiple deep red cookies coated with sparkling sugar crystals, each shaped into a small flower-like form with five petals. In the center of each cookie, there is a smooth, creamy dollop of pale white frosting or cream, slightly peaked at the top. The cookies are closely placed on a white plate, which sits on a white marbled surface. The overall look is rich with the contrast between the red crumbly texture of the cookies and the soft white filling in each center. 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 your oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
Step 3: 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.
Step 4: Add the egg, vanilla extract, and white vinegar to the creamed butter and sugar. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
Step 5: Mix in 1 to 2 ounces of red gel food coloring until the dough turns a vibrant red color.
Step 6: Add the dry ingredients to the wet in three parts, alternating with two additions of buttermilk. Mix on low speed and stop as soon as the flour streaks disappear to prevent 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 to firm up.
Step 8: For the filling, beat softened cream cheese and unsalted butter in a clean bowl on medium speed for 2-3 minutes until smooth and creamy, scraping the bowl frequently.
Step 9: Gradually add the sifted powdered sugar one cup at a time, mixing on low until combined. Then increase to medium-high speed and beat for another 2-3 minutes until light and fluffy.
Step 10: Stir in the vanilla extract and a pinch of salt until fully 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 corner snipped off. Refrigerate for 15-20 minutes if the filling needs to firm up.
Step 12: Remove the chilled dough and form uniform balls using a 1.5 tablespoon cookie scoop (about 30g each) or your hands. Place them on the 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 to create thumbprints.
Step 14: Carefully pipe or spoon a generous dollop of the cream cheese filling into each indentation.
Step 15: Bake the cookies for 10-12 minutes at 375°F (190°C), until the edges are set and the cream cheese filling appears set and slightly puffed.
Step 16: Remove the baking sheets from the oven and let the cookies cool on them for 5-7 minutes.
Step 17: Transfer the cookies gently to a wire rack to cool completely, allowing the cream cheese filling to fully set.
Step 18: Once cooled, optionally dust the cookies with additional powdered sugar or drizzle lightly with melted white chocolate for an elegant finish.
Step 19: Store cookies in an airtight container in the refrigerator for 3-5 days due to the cream cheese filling. For longer storage, freeze in layers separated by parchment paper for 2-3 months. Thaw at room temperature before serving.

Tips & Variations

Use gel food coloring for the most vivid red without altering the dough’s consistency.
Make your own buttermilk by adding 1 tablespoon of lemon juice or vinegar to ½ cup milk and letting it sit for 5 minutes.
For a subtle crunch, sprinkle finely chopped pecans or walnuts on top of the filling before baking.
Try adding orange zest to the cream cheese filling for a citrus twist.

Storage

Due to the cream cheese filling, store the cookies in an airtight container in the refrigerator for up to 3-5 days. For longer storage, freeze the cookies in a single layer separated by parchment paper to prevent sticking, then transfer to a freezer-safe container for up to 2-3 months. To enjoy, thaw them at room temperature before serving. Reheating is not necessary, but you can warm them slightly in a microwave for a few seconds if you prefer.

How to Serve

A close-up view of round red cookies arranged in a white plate on a white marbled surface, each cookie is coated with sugar crystals giving a rough texture; they have a slightly cracked surface and a hollow center filled with smooth, creamy, off-white dollops that rise gently, contrasting with the deep red color of the cookies, showing about two layers with the red cookie base and creamy filling on top, all cookies are tightly packed taking most of the plate space. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled for up to 2 hours before shaping and baking. This resting time helps the cookies hold their shape and enhances flavor.

What can I substitute for cream cheese in the filling?

You can replace cream cheese with mascarpone or a mild ricotta cheese for a different but still creamy texture. Keep in mind the flavor and consistency will vary slightly.