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Red Velvet Cream Cheese Thumbprint Cookies Recipe

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★★★★★

4.5 from 125 reviews

Red Velvet Cream Cheese Thumbprint Cookies combine the classic rich red velvet flavor with a luscious cream cheese filling, creating a festive and elegant treat perfect for holidays and special occasions. These cookies feature a tender, cocoa-infused dough with a vibrant red hue, topped with a smooth, sweet cream cheese frosting piped into the center thumbprints.

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

Cream Cheese Filling

  • 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 Garnishes

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

Instructions

  1. Prepare for Baking: Preheat your oven to 375°F (190°C) and line several baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until fully combined. Set aside this dry mixture.
  3. Cream Butter and Sugar: Using a stand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until the mixture becomes light and fluffy, which is essential for tender cookies.
  4. Add Wet Ingredients: Incorporate the egg, vanilla extract, and white vinegar into the creamed mixture. Beat on medium speed just until combined, ensuring the ingredients are well integrated without overmixing.
  5. Add Food Coloring: Blend in 1-2 ounces of red gel food coloring evenly to achieve a vibrant red color characteristic of red velvet desserts.
  6. Combine Wet and Dry: Add the dry ingredient mixture in three parts, alternating with two additions of buttermilk. Mix on low speed just until the flour streaks disappear, taking care not to overmix the dough for optimal texture.
  7. Chill Dough: Form the dough into a ball, cover it tightly with plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours to firm up the dough for easier handling.
  8. Prepare Cream Cheese Filling Base: In a clean bowl of the stand mixer, beat the softened cream cheese and unsalted butter on medium speed for 2-3 minutes until smooth and creamy, scraping down the sides periodically.
  9. Add Powdered Sugar: Gradually incorporate sifted powdered sugar, one cup at a time, mixing on low speed until combined. Then increase speed to medium-high and beat for an additional 2-3 minutes until the filling is light and fluffy.
  10. Flavor Filling: Stir in vanilla extract and a pinch of salt to enhance and balance the sweetness of the cream cheese filling.
  11. Prepare Filling for Piping: Transfer the cream cheese filling into a piping bag fitted with a small round tip or a resealable plastic bag with a corner snipped off. Refrigerate for 15-20 minutes if needed to firm up the filling for better piping control.
  12. Form Cookie Balls: Take the chilled dough and, using a 1.5 tablespoon cookie scoop or your hands, form uniform balls about 30 grams each. Position them spaced 2 inches apart on the prepared baking sheets.
  13. Create Thumbprints: Gently press an indentation into the center of each cookie ball using your thumb or the back of a rounded measuring spoon to create space for the filling.
  14. Fill Cookies: Carefully pipe or spoon a generous amount of the cream cheese filling into each thumbprint indentation, filling it nearly to the top.
  15. Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookie edges are set and the cream cheese filling looks set and slightly puffed, but not browned.
  16. Initial Cooling: Remove from the oven and allow cookies to rest on the baking sheets for about 5-7 minutes to set further before transferring.
  17. Complete Cooling: Transfer cookies gently to a wire rack and let cool completely to ensure the cream cheese filling firms up properly.
  18. Garnish (Optional): Once cooled, dust cookies with additional powdered sugar or drizzle melted white chocolate for a festive and elegant finish.
  19. Store Cookies: Store cookies in an airtight container in the refrigerator for 3-5 days due to the cream cheese filling. They freeze well for 2-3 months when separated by parchment paper, and should be thawed at room temperature before serving.

Notes

  • Ensure butter and cream cheese are properly softened for smooth, lump-free dough and filling.
  • Use gel food coloring for vibrant color without adding extra liquid to the dough.
  • Do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Chilling the dough is essential for easier handling and better cookie shape.
  • Cookies must cool completely for the cream cheese filling to fully set.
  • Due to the dairy filling, these cookies should be refrigerated and consumed within a few days.
  • Optional garnishes enhance presentation but are not necessary for flavor.

Keywords: Red Velvet Cookies, Cream Cheese Filling, Thumbprint Cookies, Holiday Cookies, Festive Desserts, Valentine Cookies

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