Description
These Mouthwatering Red Velvet Cream Cheese Thumbprint Cookies combine the rich flavors of red velvet cake with a creamy, tangy filling, creating a delightful treat. Perfect for any occasion, they are sure to impress with their vibrant color and delicious taste.
Ingredients
Scale
- 8 ounces of softened full-fat cream cheese
- 1/2 cup of powdered sugar
- 1 tablespoon of softened unsalted butter
- 1/2 teaspoon of pure vanilla extract
- 1/2 cup (1 stick) of softened unsalted butter
- 3/4 cup of granulated sugar
- 1 large egg
- 1 teaspoon of pure vanilla extract
- 1.5–2 teaspoons of red gel food coloring
- 1.5 cups of all-purpose flour
- 2 tablespoons of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of buttermilk
Instructions
- In a medium bowl, combine 8 ounces of softened full-fat cream cheese, 1/2 cup of powdered sugar, 1 tablespoon of softened unsalted butter, and 1/2 teaspoon of pure vanilla extract. Beat with an electric mixer on medium speed until the mixture is completely smooth, creamy, and free of any lumps. Cover the bowl and refrigerate the cream cheese filling for at least 30 minutes, or until firm enough to pipe.
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large bowl, using an electric mixer on medium speed, cream together 1/2 cup (1 stick) of softened unsalted butter and 3/4 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in 1 large egg until well combined. Stir in 1 teaspoon of pure vanilla extract and 1.5-2 teaspoons of red gel food coloring. Continue mixing until the color is evenly distributed and vibrantly red.
- In a separate medium bowl, whisk together 1.5 cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, alternating with 1/2 cup of buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop the chilled dough by rounded tablespoons and roll each into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets. Using your thumb, the back of a rounded measuring spoon, or a small dowel, gently press an indentation into the center of each cookie ball.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly set but the centers are still soft. Remove from the oven and re-press the indentations if needed.
- Spoon or pipe the chilled cream cheese filling into each indentation. Return the cookies to the oven and bake for another 3-5 minutes, or until the cream cheese filling is just set and slightly puffed.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: Chilling both the cookie dough and the cream cheese filling is crucial for the best results. Use gel food coloring for a vibrant red hue, and ensure all ingredients are at room temperature for optimal mixing.