Description
Red Velvet Cream Cheese Thumbprint Cookies are soft, chewy cookies with a rich red velvet flavor and a creamy, tangy cream cheese center. They’re festive, fun to make, and perfect for holidays or special occasions.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tbsp milk
- For the filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 tsp vanilla extract
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in the egg yolk, vanilla extract, red food coloring, and milk until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Cover and chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place on the prepared baking sheet.
- Gently press your thumb or the back of a spoon into the center of each ball to form a well.
- Bake for 8–10 minutes until edges are set. Let cookies cool slightly.
- Meanwhile, mix softened cream cheese, powdered sugar, and vanilla until smooth.
- Fill the centers of each cooled cookie with the cream cheese mixture using a spoon or piping bag.
- Cool completely before serving or storing.
Notes
- Red food coloring is optional but adds that classic red velvet look.
- Re-press thumbprints gently after baking if the indent fades.
- Top with a swirl of jam or a sprinkle of sugar for extra flair.
- Chilling the dough helps cookies hold their shape.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
