Red Velvet Thumbprint Cookies

Red Velvet Thumbprint Cookies

These red velvet cookies with cream cheese are so rich and fluffy with the perfect amount of creamy cheesecake filling. They are perfectly festive and delicious!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 22

Chill Time 30

Total Time 1 12

Servings cookies

Calories 169kcal

Ingredients

For the Cookies

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

For the Filling

4 oz cream cheese softened, room temperature
1 egg yolk(s)
1/4 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon pure vanilla extract

Instructions

Combine the salt, flour, and cocoa powder in a bowl united evenly mixed.
Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy.
Mix in the (dry ingredients) flour, food coloring, and cocoa powder until soft dough forms and ingredients are just combined.
Form the dough into a roll, place in plastic wrap, and set in the fridge for 30 minutes (or up to 24 hours) to chill.
Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Scoop out the dough by heaping tablespoons and rolling them in the sugar before placing on the prepared baking sheet (about 2 inches apart).
Use the back of a round teaspoon to make a small indentation in the cookie dough. Bake for 10 minutes, or until the edges are set.
Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
After the first 10 minutes of baking, bring the cookies out of the oven. Use the back of a round teaspoon to deepen the indentation in the cookies (if necessary - based on how deep they were previously).
Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, or until filling is set.
Pull cookies out of the oven and let cool for a few minutes. Remove from the baking sheet and let cool completely on a wire rack.

Video

Notes

Recipe yields between 2 - 3 dozen. 24 cookies is approximate and used for nutritional information.

Nutrition