Description
Delight in these Simple Red Velvet Cream Cheese Thumbprint Cookies, featuring a rich, buttery red velvet base with a luscious cream cheese filling. Perfectly soft and moist with a subtle cocoa flavor, these cookies combine classic flavors with an easy-to-follow recipe that yields a sweet treat ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup plus 2 tablespoons unsalted butter, softened (preferably Kerrygold for a richer flavor)
- 1/2 cup firmly 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 (for coating)
Cream Cheese Filling
- 5 ounces cream cheese (Philadelphia original for best stability)
- 1 egg yolk
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, egg yolk, sugar, salt, and vanilla extract until smooth and creamy. Set aside in the refrigerator to chill while preparing the cookie dough.
- Make the Cookie Dough: In a large bowl, cream the softened butter and brown sugar together until light and fluffy. Add in the egg yolk and vanilla extract, mixing until fully incorporated. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Stir in the red food coloring evenly to get a vibrant red velvet color.
- Shape and Chill Dough: Shape the dough into 1-inch balls and roll each ball in granulated sugar to coat. Place the sugar-coated dough balls on a baking sheet lined with parchment paper. Chill the dough balls in the refrigerator for at least 15 minutes to firm up and reduce spreading during baking.
- Create Thumbprint Indents and Fill: Remove the dough balls from the refrigerator and use your thumb or the back of a spoon to make a small indentation in the center of each cookie. Spoon or pipe the chilled cream cheese filling into each indent, filling slightly but not overflowing.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies on the prepared baking sheet for 12-15 minutes, or until the edges are set and the cream cheese filling is slightly puffed but not browned. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter and egg yolks are at room temperature for easier mixing and better texture.
- Using high-quality cocoa powder and cream cheese enhances the flavor significantly.
- Chilling dough balls before baking helps maintain their shape and prevents excessive spreading.
- Store baked cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling.
- For a festive touch, sprinkle a small amount of additional cocoa powder or powdered sugar before serving.
