Red Velvet Cream Cheese Thumbprint Cookies
These Red Velvet Cream Cheese Thumbprint Cookies are a delightful treat that combines the vibrant hue and subtle chocolate flavor of red velvet with a luscious, tangy cream cheese center. Perfect for the holidays or any special occasion, these cookies feature a soft, buttery base and a creamy filling that melt in your mouth. Easy to make and irresistibly eye-catching, they’re sure to impress friends and family alike!
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.