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Red Velvet Cream Cheese Thumbprint Cookies

Red Velvet Cream Cheese Thumbprint Cookies

Stunning red velvet cookies with a rich cocoa base and tangy cream cheese filling nestled in each thumbprint indentation. Perfect for holidays and special occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 42 minutes
Servings: 36 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g all-purpose flour 2 1/2 cups
  • 14 g unsweetened natural cocoa powder 2 tablespoons
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 226 g unsalted butter, softened 1 cup, for dough
  • 300 g granulated sugar 1 1/2 cups
  • 1 large egg, room temperature
  • 1 tsp vanilla extract for dough
  • 1 tbsp white vinegar 15ml, for dough
  • 120 ml buttermilk 1/2 cup
  • 30-60 ml red gel food coloring 1-2 ounces
  • 226 g full-fat cream cheese, softened 8 ounces, for filling
  • 113 g unsalted butter, softened 1/2 cup, for filling
  • 360-480 g powdered sugar, sifted 3-4 cups, for filling
  • 1 tsp vanilla extract for filling
  • 1 pinch salt for filling
  • Additional powdered sugar optional, for dusting
  • Melted white chocolate optional, for drizzling

Equipment

  • Stand mixer
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Medium mixing bowl
  • Cookie scoop (1.5 tablespoon size)
  • Piping bag with small round tip
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened natural cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer, cream softened unsalted butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.
  4. Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the sides of the bowl.
  5. Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red hue.
  6. Add the dry mixture in three additions, alternating with two additions of buttermilk. Mix on low speed only until flour streaks disappear to avoid overmixing.
  7. Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
  8. In a clean stand mixer bowl, beat softened cream cheese and unsalted butter on medium speed for 2-3 minutes until smooth and creamy. Scrape down the sides of the bowl frequently.
  9. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed until combined. Increase speed to medium-high and beat for another 2-3 minutes until light and fluffy.
  10. Stir in the vanilla extract and a pinch of salt until blended.
  11. Transfer the cream cheese filling to a piping bag fitted with a small round tip (or a Ziploc bag with a snipped corner). Refrigerate for 15-20 minutes if needed to firm up.
  12. Remove chilled dough. Using a 1.5 tablespoon cookie scoop or by hand, form uniform balls. Place them on prepared baking sheets, 2 inches apart.
  13. Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
  14. Carefully pipe or spoon a generous dollop of the prepared cream cheese filling into the center of each indentation.
  15. Bake for approximately 10-12 minutes at 375°F (190°C), until the edges are set and the cream cheese filling appears set and slightly puffed.
  16. Remove from oven and allow cookies to cool on the baking sheets for about 5-7 minutes.
  17. Transfer cookies gently to a wire rack to cool completely. This is critical for the cream cheese filling to fully set.
  18. Once cooled, dust lightly with additional powdered sugar or drizzle with melted white chocolate for an elegant finish.

Notes

Use gel food coloring for vibrant color without adding extra liquid. Refrigerate dough for easier handling and better texture. Cream cheese and butter must be at room temperature for smooth filling. Don't skip chilling the dough, it prevents spreading during baking. Store in airtight container in refrigerator for 3-5 days. Can be frozen for 2-3 months.
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