Description
These Simple Red Velvet Cream Cheese Thumbprint Cookies are a delightful treat featuring a soft, buttery red velvet cookie base topped with a creamy, tangy cream cheese filling. Bursting with classic red velvet flavor enhanced by cocoa and a vibrant red hue, these cookies are perfect for any occasion, offering a balanced sweetness and a rich, moist texture.
Ingredients
Scale
Cookie Dough
- 1 cup plus 2 tablespoons unsalted butter (preferably Kerrygold for richer flavor)
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 egg yolk (room temperature, about 70°F)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (King Arthur recommended)
- 4 teaspoons red food coloring
- 3 teaspoons cocoa powder
- 1/2 cup granulated sugar
Cream Cheese Filling
- 5 ounces cream cheese (Philadelphia original recommended for stability)
- 1 egg yolk
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the cookie dough: Cream together the butter, brown sugar, and salt until light and fluffy. Add in the egg yolk and vanilla extract, mixing thoroughly. In a separate bowl, sift together the all-purpose flour, cocoa powder, and red food coloring. Gradually incorporate the dry ingredients into the wet mixture until a smooth dough forms.
- Make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Add the egg yolk, sugar, salt, and vanilla extract and mix until creamy and well combined.
- Shape the cookies: Preheat your oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Using your thumb or the back of a spoon, gently create an indentation in the center of each dough ball.
- Fill and bake: Spoon a small amount of the cream cheese filling into each indentation. Sprinkle the tops lightly with granulated sugar for extra texture and sweetness if desired. Bake the cookies for about 15 to 18 minutes or until the cookies are set and the edges are lightly golden.
- Cool and serve: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help the cream cheese filling to set without losing shape.
Notes
- Use room temperature ingredients for the best mixing and texture results.
- Kerrygold butter and King Arthur flour are preferred for consistent flavor and texture but can be substituted with other brands.
- Make sure not to overfill the thumbprint indentation to prevent filling overflow during baking.
- For a deeper red color, you can increase the red food coloring slightly but be careful to avoid an unnatural taste.
- Store cookies in an airtight container in the refrigerator for up to one week to maintain freshness.
