Red Velvet Thumbprint Cookies with Cream Cheese Filling
These Red Velvet Thumbprint Cookies with Cream Cheese Filling are irresistibly festive and deliciously creamy. Perfect for holiday baking or any sweet occasion!
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.