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Red Velvet Cream Cheese Thumbprint Cookies

Red Velvet Cream Cheese Thumbprint Cookies for Holiday Cheer

These Red Velvet Cream Cheese Thumbprint Cookies are a festive treat, blending rich flavor with a vibrant hue, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour substitute with gluten-free flour for gluten-free option
  • 2 tablespoons unsweetened cocoa powder ensure it’s unsweetened
  • 1 teaspoon baking soda do not substitute with baking powder
  • ½ teaspoon salt essential for good balance
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar can be replaced with coconut sugar
  • 1 large egg use a flax egg for vegan option
  • 1 teaspoon vanilla extract prefer pure
  • 1 teaspoon white vinegar essential for red velvet profile
  • 1 cup buttermilk substitute with milk plus lemon or vinegar
  • 1 tablespoon red gel food coloring avoid liquid dyes
For the Cream Cheese Filling
  • 8 ounces cream cheese full-fat yields best texture
  • ¼ cup unsalted butter must be softened
  • 1 cup powdered sugar sift to avoid lumps
  • 1 teaspoon vanilla extract same quality recommendation as above
  • ¼ teaspoon salt do not skip
Optional Toppings
  • 1 tablespoon powdered sugar for dusting
  • ¼ cup melted white chocolate for drizzling

Equipment

  • stand mixer
  • Baking Sheets
  • Parchment paper
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
  3. Cream butter and sugar together until light and fluffy, about 3-4 minutes.
  4. Mix in the egg, vanilla extract, and vinegar until just combined.
  5. Add the red gel food coloring, mixing until the desired color is achieved.
  6. Mix the dry ingredients with the buttermilk, alternating and avoiding overmixing.
  7. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
  8. Beat cream cheese and softened butter until smooth, then add powdered sugar, vanilla extract, and salt.
  9. Scoop the dough into 1-inch balls and press down the centers to create a thumbprint.
  10. Fill the thumbprints with the cream cheese filling.
  11. Bake for 10-12 minutes, until edges look set and filling puffs slightly.
  12. Cool on sheets for 5-7 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure to chill dough before baking to maintain shape. Store cookies in refrigerator for longer freshness due to cream cheese filling.

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