When it comes to holiday baking or simply surprising loved ones with a sweet treat, Red Velvet Thumbprint Cookies with Cream Cheese Filling are a standout choice. With their vibrant red color and luscious cream cheese center, these cookies are sure to impress. Whether you’re serving them at a festive gathering or enjoying them with a cup of coffee, these cookies bring a touch of elegance and decadence that is hard to resist.
Why Red Velvet Thumbprint Cookies with Cream Cheese Filling is Worth Your Time
Red Velvet Thumbprint Cookies with Cream Cheese Filling are the perfect marriage of flavor and presentation. The rich, cocoa-infused red velvet dough provides a unique taste that is both sweet and slightly tangy, while the creamy filling adds a delightful richness that balances the cookie perfectly. Not only are these cookies visually appealing, but they also offer a mix of textures—from the soft, chewy cookie to the smooth, creamy center. Baking these cookies is a fun activity that allows you to get creative, making them a wonderful choice for baking with family or friends. Plus, they’re simple enough for bakers of all levels to tackle.
Ingredient Notes
- 1 cup softened butter: This will create a rich base for your cookies. Ensure it’s at room temperature for easy blending.
- 1 cup sugar: Granulated sugar provides the necessary sweetness and contributes to the cookie’s texture.
- 1 egg: This acts as a binding agent, giving structure to the cookies.
- 1 tablespoon red food coloring: This is what gives the cookies their signature red hue. Use gel food coloring for a more vibrant color.
- 1 teaspoon vanilla: Pure vanilla extract adds a depth of flavor that enhances the overall taste.
- 2 cups all-purpose flour: The main structure of the cookie, providing the necessary stability.
- 3 tablespoons unsweetened cocoa powder: This gives the cookies a subtle chocolate flavor, perfectly complementing the red velvet base.
- 1 teaspoon salt: A crucial ingredient that enhances the flavors and balances the sweetness.
- 2 tablespoons softened butter: Used in the cream cheese filling to keep it smooth and creamy.
- 2 ounces softened cream cheese: The star of the filling, providing a tangy and creamy contrast to the cookie.
- 1 teaspoon vanilla: Again, this adds flavor to the filling.
- 2 cups powdered sugar: This sweetens the filling and gives it a smooth texture.
Appliances & Accessories
- Mixing bowls: Essential for combining your ingredients.
- Hand mixer or stand mixer: Makes the mixing process easier and quicker.
- Baking sheet: A sturdy surface to bake your cookies on.
- Parchment paper: Helps prevent the cookies from sticking and makes for easy cleanup.
- Cookie scoop: For evenly sized cookies and a uniform appearance.
- Cooling rack: Allows cookies to cool evenly and prevents them from getting soggy.
- Measuring cups and spoons: Accurate measurements are key to baking success.
Stepwise Method: Red Velvet Thumbprint Cookies with Cream Cheese Filling
Step 1: Prepare Your Ingredients
Start by gathering all your ingredients. Ensuring everything is at room temperature will make mixing easier. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2: Make the Cookie Dough
In a large mixing bowl, beat together the 1 cup of softened butter and 1 cup of sugar until light and fluffy. This should take about 2-3 minutes. Add in the egg, 1 tablespoon of red food coloring, and 1 teaspoon of vanilla, mixing until fully combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the 2 cups of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, and 1 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
Step 4: Shape the Cookies
Using a cookie scoop or your hands, form the dough into 1-inch balls. Place them on the prepared baking sheets, leaving some space between each cookie. Then, using your thumb or the back of a teaspoon, create an indentation in the center of each cookie.
Step 5: Bake the Cookies
Bake the cookies in your preheated oven for 10-12 minutes, or until the edges are set. Remove them from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 6: Prepare the Cream Cheese Filling
While the cookies are cooling, make the cream cheese filling. In a mixing bowl, beat together 2 tablespoons of softened butter, 2 ounces of softened cream cheese, 1 teaspoon of vanilla, and 2 cups of powdered sugar until smooth and creamy.
Step 7: Fill the Cookies
Once the cookies are completely cooled, use a piping bag or a small spoon to fill the thumbprint indents with the cream cheese filling.
Step 8: Serve and Enjoy
Your Red Velvet Thumbprint Cookies with Cream Cheese Filling are now ready to be enjoyed! They can be served immediately or stored for later.
Fresh Takes Through the Year
- For a festive twist, add peppermint extract to the cream cheese filling during the holidays.
- Top the cream cheese filling with finely chopped nuts or sprinkles for added texture and color.
- Incorporate seasonal flavors like pumpkin spice or almond extract for variations throughout the year.
- Use different shades of food coloring to create a fun gradient effect in the cookie dough.
Frequent Missteps to Avoid
- Not letting the butter soften to room temperature can lead to a gritty texture in the cookies.
- Overmixing the dough can result in tough cookies—mix just until combined.
- Forgetting to preheat the oven can affect the baking time and cookie shape.
- Not cooling the cookies completely before filling them may cause the cream cheese filling to melt.
Make-Ahead & Storage
These Red Velvet Thumbprint Cookies with Cream Cheese Filling can be made ahead of time. The cookie dough can be prepared, rolled into balls, and refrigerated for up to 48 hours before baking. Baked cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing the cookies without the filling. They can be frozen for up to three months. When you’re ready to enjoy them, thaw the cookies and fill them with cream cheese filling just before serving.
Your Questions, Answered
Can I use a different type of food coloring?
Absolutely! While red food coloring is traditional for red velvet, you can experiment with other colors to suit your occasion or preference.
What can I use if I don’t have cream cheese?
If you don’t have cream cheese, you can substitute it with mascarpone cheese or a vegan cream cheese alternative for a similar texture and taste.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose has a good binding agent to achieve the right texture.
How can I make these cookies more chocolatey?
To intensify the chocolate flavor, you can increase the amount of unsweetened cocoa powder to 4 tablespoons instead of 3, or add chocolate chips to the dough.
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Final Thoughts
Baking Red Velvet Thumbprint Cookies with Cream Cheese Filling is not just about creating a delicious treat; it’s about sharing joy and creating memories. The vibrant color and delightful flavors of these cookies make them a perfect choice for any occasion. Whether you’re gathering with friends or indulging in a quiet moment at home, these cookies are sure to bring a smile to your face. So roll up your sleeves, gather your ingredients, and let’s get baking!
Red Velvet Thumbprint Cookies with Cream Cheese Filling
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling rack
- Measuring cups and spoons
Ingredients
For the Cookie Dough:
- 1 cup softened butter at room temperature
- 1 cup sugar granulated
- 1 egg
- 1 tablespoon red food coloring gel food coloring recommended
- 1 teaspoon vanilla extract pure
- 2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon salt
For the Cream Cheese Filling:
- 2 tablespoons softened butter
- 2 ounces softened cream cheese
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Preparation
- Gather all your ingredients and ensure they are at room temperature. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Make the Cookie Dough
- In a large mixing bowl, beat together 1 cup of softened butter and 1 cup of sugar until light and fluffy, about 2-3 minutes.
- Add the egg, 1 tablespoon of red food coloring, and 1 teaspoon of vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of unsweetened cocoa powder, and 1 teaspoon of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Shape and Bake the Cookies
- Using a cookie scoop or your hands, form the dough into 1-inch balls. Place them on the prepared baking sheets, spacing them apart.
- Press your thumb or the back of a teaspoon into the center of each cookie to create an indentation.
- Bake for 10-12 minutes, or until the edges are set. Remove from oven and let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Prepare the Cream Cheese Filling
- While the cookies are cooling, beat together 2 tablespoons of softened butter, 2 ounces of softened cream cheese, 1 teaspoon of vanilla extract, and 2 cups of powdered sugar until smooth and creamy.
Fill and Serve
- Once cookies are completely cooled, fill the thumbprint indents with the cream cheese filling using a piping bag or spoon.
- Serve immediately or store for later enjoyment.
Notes
- Make sure your butter is softened to room temperature for a smooth dough texture.
- Do not overmix the dough to keep cookies soft and tender.
- Cool the cookies completely before filling to prevent the cream cheese from melting.
- Store baked cookies in an airtight container at room temperature for up to one week.
- You can refrigerate unbaked dough balls for up to 48 hours before baking for convenience.
