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Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

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Delightfully soft and vibrant Red Velvet Thumbprint Cookies filled with a smooth and creamy homemade cream cheese filling. These classic American cookies combine the rich cocoa flavor of red velvet with a sweet and tangy cream cheese center, perfect for special occasions or everyday treats.

Ingredients

Scale

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 flour, cocoa powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the mixture is vibrantly red.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry. Mix on low speed until just combined, being careful not to overmix to avoid dry cookies. Cover and refrigerate the dough for at least 30 minutes or up to 2 hours to chill and firm up.
  5. Prepare Oven and Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish for rolling the dough balls.
  6. Shape and Sugar Coat: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball generously in granulated sugar and place them about 2 inches apart on the prepared baking sheets.
  7. Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indent in the center of each cookie ball without pressing all the way through.
  8. Bake Cookies: Bake for 8 to 10 minutes until edges are set and lightly browned but centers remain slightly soft. Do not overbake to avoid dryness. Allow cookies to cool completely on a wire rack.
  9. Prepare Cream Cheese Filling: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.
  10. Fill Cookies: Once cookies are completely cool, spoon or pipe the cream cheese filling into the indents. Serve immediately or store in an airtight container in the refrigerator.

Notes

  • Do not overmix the dough to prevent tough cookies.
  • Baking time is critical: overbaking leads to dry cookies.
  • Chilling the dough helps prevent spreading and makes handling easier.
  • Use room temperature eggs and butter for best mixing results.
  • Store finished cookies in an airtight container refrigerated to maintain freshness.

Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, American Desserts, Holiday Cookies

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