Print

Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 135 reviews

Deliciously soft and tender Red Velvet Thumbprint Cookies filled with a rich and creamy vanilla-infused cream cheese filling. These vibrant red cocoa-flavored cookies are coated with sugar for a delightful texture and baked to perfection, making a perfect 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. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and 1 and 1/2 cups granulated sugar together until the mixture is light and fluffy, about 2 to 3 minutes.
  3. Add Eggs and Flavoring: Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract and red food coloring until the dough is vibrantly red.
  4. Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined, avoiding overmixing to prevent dry cookies. Cover and refrigerate the dough for 30 minutes to 2 hours to firm up.
  5. Prepare for Baking: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish for rolling the dough.
  6. Shape Dough Balls: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball generously in the granulated sugar, coating thoroughly. Place the balls onto the prepared baking sheets about 2 inches apart.
  7. Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indent into the center of each cookie, careful not to press all the way through.
  8. Bake Cookies: Bake for 8 to 10 minutes, until the edges are set and lightly browned but centers remain slightly soft. Remove from oven and cool completely on a wire rack; cookies will set further as they cool.
  9. Prepare Cream Cheese Filling: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar one cup at a time, beating until fluffy. Stir in vanilla extract.
  10. Fill Thumbprints: Once cookies are completely cool, spoon or pipe the cream cheese filling into each cookie indent. Serve immediately or store in an airtight container in the refrigerator.

Notes

  • Chilling the dough is essential for firm, well-shaped cookies that don’t spread too much during baking.
  • Do not overbake as this will dry out the cookies; aim for lightly browned edges with soft centers.
  • Use room temperature eggs and softened butter to ensure proper creaming and dough consistency.
  • Red food coloring can be adjusted based on desired color intensity.
  • Store cookies in the refrigerator to keep the cream cheese filling fresh and firm.
  • For a smoother filling, ensure powdered sugar is sifted before adding.

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