Red Velvet Thumbprint Cookies with Cream Cheese

These red velvet thumbprint cookies are so rich and fluffy with the perfect amount of cream cheese filling. They are perfectly festive and delicious for a Christmas cookie exchange.

Today in Utah we had nearly two feet of snow dumped on us, and we could hardly get out of our neighborhood without sliding off the road.

As a result, we had no choice but to hunker down, turn on Elf, and bake some Christmas cookies. Life was hard, you guys.

I wanted to go super festive since the snow was falling outside like a Christmas card and it was so cozy inside so I made these FABULOUS red velvet cheesecake thumbprint cookies.

Red Velvet Cookies with Cream Cheese

Let’s have a frank discussion about red velvet for a moment. A lot of people think it tastes like chocolate, but it doesn’t.

Red velvet cake is typically made with cocoa powder, vinegar, and buttermilk – the reaction of which gives the red (enhanced by food coloring).

We’re not making cake, so we just have cocoa powder in these cookies. But the flavor of these bad boys are not anything about the cookie, to be honest . . . it’s all about being a vehicle for the filling. I feel like anyone who doesn’t admit that about red velvet is a big ol’ liar!

These cookies are so rich and fluffy, making them the perfect vehicle with the perfect amount of creamy cheesecake like filling.

Plus, they look so gorgeous that you almost don’t want to eat them (but I always eat them ALL because I’m not crazy).

Here’s how you make these delicious red velvet cookies with cream cheese:

Ingredients

For the cookies:

• 1 cup butter (room temperature)
• 1/2 cup brown sugar
• 1/8 tsp salt
• 1 egg yolk
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 4 tsp red food coloring
• 2 tsp cocoa powder
• 1/2 cup granulated sugar or sugar sprinkles

For the filling:

• 4 ounces cream cheese, softened
• 1 egg yolk
• 1/4 cup sugar
• 1/8 tsp salt
• 1/4 tsp vanilla

Tips and thoughts for this recipe:

• Don’t skip chilling the dough. Sometimes it’s a drag to wait but it keeps the cookies from spreading and enhances the flavor.
• Let your pan cool between batches of cookies (it helps to have two pans in rotation). This keeps the cookies from spreading a lot.
• I swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.
• Check the cookies regularly through the baking process and go by how they look versus the time on the recipe. You want edges that are set. And when the cream cheese goes in, you want that to look set on the top. Slightly wiggle the pan too. If the cream cheese moves too much, put them back in.
• Cold ingredients should be at room temperature (egg, butter) but don’t leave them out too long.

See? I told you they were gorgeous and believe me, they are even more delicious than they are pretty. The perfect Christmas cookie.

This Christmas dessert is one that you have to try. I promise, you’re going to want to make these every single year! Get the printable recipe below.

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What is your favorite holiday cookie recipe? Share away! And be sure to visit us as we blog about style, food, and the things we love over at the Pretty Life Girls.

For more delicious cookie recipes, visit these posts:

• Cranberry Cookies with White Chocolate Chips
• White Chocolate Dipped Snickerdoodles with Toffee
• Almond Flour Shortbread Cookies with Cinnamon
• Pudding Cookies for Christmas with Peppermint
• Soft Ginger Molasses Cookies That Will Blow Your Mind