Red Velvet Cream Cheese Thumbprint Cookies
Soft, buttery Red Velvet Cream Cheese Thumbprint Cookies feature a vibrant red hue, delicate cocoa flavor, and a rich, tangy cream cheese center. Perfect for holidays, cookie exchanges, or special occasions, these cookies combine visual appeal with a melt-in-your-mouth texture.
Equipment
- baking sheets
- parchment paper
- Mixing bowls
- Electric mixer
- wire cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp cocoa powder
- 4 tsp red food coloring
- 1/2 cup granulated sugar (for rolling)
- 4 oz cream cheese, softened
- 1 large egg yolk (for filling)
- 1/4 cup granulated sugar (for filling)
- 1/8 tsp salt
- 1/4 tsp vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and brown sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour and cocoa powder.
- Gradually add the dry ingredients to the butter mixture, then mix in the red food coloring until evenly colored.
- Roll the dough into 1-inch balls, coat in granulated sugar, and place 2 inches apart on baking sheets. Press a gentle indentation into the center of each.
- In a bowl, beat the cream cheese, egg yolk, sugar, salt, and vanilla until smooth and creamy.
- Spoon the filling into each cookie center.
- Bake for 12–14 minutes, until edges are set but centers remain soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use room-temperature ingredients for best results. Gel food coloring provides the most vibrant color. Chill the dough briefly if too soft to handle, and avoid overfilling the centers to prevent spreading. Store cookies chilled due to the cream cheese filling.