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Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe

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Delightfully soft and moist Red Velvet Thumbprint Cookies filled with a creamy, sweetened cream cheese filling. These vibrant red cookies are coated in sugar, baked to perfection, and then topped with a luscious cream cheese frosting, making them a perfect treat for holidays or special occasions.

Ingredients

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. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 to 3 minutes, using an electric mixer for best results.
  3. Add Eggs and Flavors: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and red food coloring until the mixture has a vibrant red color.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined, taking care not to overmix, which could make the cookies dry. Cover the dough and refrigerate for at least 30 minutes or up to 2 hours to firm up.
  5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper and place the extra 1/2 cup granulated sugar into a shallow dish for rolling.
  6. Shape and Coat Dough Balls: Scoop out rounded tablespoons of dough and roll each into a smooth ball. Roll the balls generously in the granulated sugar, then place them on the baking sheets about 2 inches apart.
  7. Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indent into the center of each cookie ball, being careful not to press through the dough.
  8. Bake Cookies: Bake in the preheated oven for 10 minutes until the edges are set and lightly browned while the centers remain slightly soft. Remove and cool completely on a wire rack. Avoid overbaking to prevent dryness.
  9. Make Cream Cheese Filling: While cookies cool, beat softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating until fluffy. Stir in the vanilla extract.
  10. Fill Cookies: Once cookies are fully cooled, spoon or pipe the cream cheese filling into each indent. Serve immediately or store in an airtight container in the refrigerator.

Notes

  • Chilling the dough is essential for easy handling and reducing cookie spread during baking.
  • Make sure not to overbake cookies; they should remain slightly soft in the center for the best texture.
  • Use room temperature eggs and softened butter for better mixing and texture.
  • For a deeper red color, use gel-based red food coloring instead of liquid.
  • Cookies can be stored in an airtight container in the refrigerator for up to 5 days.

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