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Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

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4.4 from 84 reviews

These Red Velvet Thumbprint Cookies combine the rich, deep flavor of classic red velvet with a luscious cream cheese filling. Soft, tender, and perfectly sweet, these cookies are rolled in sugar for a slight crunch on the outside and feature an irresistible cream cheese center, making them a festive and delightful treat for any occasion.

Ingredients

For the Cookies:

  • 2 and 1/4 cups all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
  • 1/2 cup buttermilk
  • 1/2 cup granulated sugar (for rolling)

For the Cream Cheese Filling:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside.
  2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, taking about 2 to 3 minutes for proper aeration.
  3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring, giving the dough its vibrant red appearance.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing which can cause dryness in cookies.
  5. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours. Chilling helps firm the dough for easy handling and prevents excessive spreading during baking.
  6. Preheat Oven and Prepare Baking Sheets: Heat your oven to 375°F (190°C). Line baking sheets with parchment paper and place the remaining 1/2 cup granulated sugar in a shallow dish for rolling.
  7. Shape Cookies: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball generously in granulated sugar to coat fully. Arrange the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indent in the center of each cookie ball, being careful not to press through the dough.
  9. Bake: Bake the cookies for 8 to 10 minutes. They are done when edges are set and lightly browned but centers remain slightly soft. Remove from oven and let cool on wire racks.
  10. Prepare Cream Cheese Filling: While cookies cool, beat together softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add sifted powdered sugar, a cup at a time, beating until smooth and fluffy. Stir in vanilla extract.
  11. Fill Cookies: Once cookies are completely cooled, spoon or pipe the cream cheese filling into the thumbprint indents.
  12. Serve or Store: Serve immediately or store in an airtight container in the refrigerator to maintain freshness.

Notes

  • Do not overmix the dough after adding dry ingredients to keep cookies tender.
  • Chilling the dough is essential to prevent excessive spreading and help the cookies hold their shape.
  • Watch the baking time carefully; overbaking leads to dry cookies.
  • Make sure the cookies are completely cool before adding the cream cheese filling to prevent melting.
  • Store leftover cookies in the refrigerator for up to 5 days.

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