There’s something magical about the combination of red velvet and cream cheese, and these thumbprint cookies capture that magic in every bite. With their vibrant red color, sparkling sugar coating, and creamy cheesecake center, they’re not only visually stunning but also irresistibly delicious. Perfect for the holiday season, special occasions, or as an everyday treat, these cookies are soft, buttery, and bursting with flavor.
Whether you’re baking for family, friends, or just yourself, these cookies are guaranteed to impress.
Why You’ll Love These Red Velvet Cream Cheese Thumbprint Cookies
One of the best parts about these cookies is how simple they are to make. The recipe requires basic pantry ingredients, and the steps are easy to follow, even for beginners. Plus, they’re incredibly versatile, allowing you to customize the flavors and presentation to suit your preferences or the occasion. Whether you’re serving them with a hot cup of coffee or packaging them as edible gifts, these cookies are a delightful addition to your dessert repertoire.
Variations and Substitutes
Want to mix things up? Try adding a teaspoon of almond extract or peppermint extract to the cookie dough for a festive twist. You can also swap the red food coloring for another color to suit the occasion – think green for St. Patrick’s Day or pink for Valentine’s Day. For a chocolatey upgrade, drizzle melted chocolate over the cooled cookies or sprinkle mini chocolate chips into the cream cheese filling before baking.
If you’re looking for substitutes, feel free to use light cream cheese for a slightly healthier version. Gluten-free flour blends work well for those with dietary restrictions, and you can use natural food coloring if you prefer to avoid artificial dyes. No sanding sugar on hand? Granulated sugar will still give the cookies that gorgeous sparkle!
Storage
Store these cookies in an airtight container in the refrigerator for up to five days to keep the cream cheese filling fresh. To enjoy them at their best, let them come to room temperature before serving. If you’d like to prepare them in advance, you can freeze the unbaked cookie dough balls and bake them fresh when needed. Just add a couple of extra minutes to the baking time when baking from frozen.
Pairing
These cookies pair wonderfully with a hot cup of coffee, tea, or even a glass of milk. For a decadent dessert, serve them alongside a scoop of vanilla or strawberry ice cream. They also make a perfect addition to a festive cookie platter, complementing flavors like spiced gingerbread, buttery shortbread, or rich chocolate truffles. However you serve them, these cookies are sure to be the star of the show!
Red Velvet Cream Cheese Thumbprint Cookies
Ingredients
For the Cookies:
- 1 cup butter softened
- ½ cup packed brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 teaspoons red food coloring
- 2 teaspoons cocoa powder
- ½ cup granulated sugar or sanding sugar for coating
For the Cream Cheese Filling:
- 4 ounces cream cheese softened
- 1 large egg yolk
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
Instructions
Make the Cookies:
- Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy.
- Add Egg and Vanilla: Blend in the egg yolk and vanilla extract, mixing until smooth.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour and cocoa powder. Gradually add the dry ingredients to the butter mixture, stirring until fully combined. Mix in the red food coloring until the dough is evenly colored.
- Shape and Coat: Roll the dough into 1-inch balls, then coat each ball in granulated or sanding sugar. Arrange them on the prepared baking sheets, leaving about 2 inches of space between each.
- Create Indentations: Using your thumb or the back of a spoon, gently press a small well into the center of each cookie.
Prepare the Filling:
- Mix Filling Ingredients: In a medium bowl, beat the cream cheese, egg yolk, sugar, salt, and vanilla extract until smooth and creamy.
- Fill the Cookies: Spoon a small amount of the cream cheese mixture into each indentation, filling it nearly to the top.
Bake and Cool:
- Bake: Bake the cookies for 12-14 minutes, or until the edges are set and the cream cheese filling is slightly puffed. Be careful not to overbake, as this may cause the filling to crack.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
