Description
These red velvet thumbprint cookies are rich, fluffy, and filled with a creamy cheesecake-like cream cheese filling, making them the perfect festive treat for Christmas cookie exchanges and holiday celebrations.
Ingredients
Scale
For the Cookies
- 1 cup butter (room temperature)
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 egg yolk (room temperature)
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 4 teaspoons red food coloring
- 2 teaspoons unsweetened cocoa powder
- 1/2 cup granulated sugar or sugar sprinkles (optional)
For the Cream Cheese Filling
- 4 ounces cream cheese (softened, room temperature)
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon pure vanilla extract
Instructions
- Mix Dry Ingredients: In a bowl, combine the salt, all-purpose flour, and cocoa powder until evenly mixed to prepare the dry base for the cookie dough.
- Cream Wet Ingredients: In a separate mixing bowl, beat together the room temperature butter, brown sugar, egg yolk, and vanilla extract until the mixture is light and fluffy, creating a smooth base for the dough.
- Combine Dough: Gradually mix in the dry ingredients along with the red food coloring into the wet ingredients until a soft dough forms and everything is just combined without overmixing.
- Chill Dough: Form the dough into a log or roll, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough and improve handling. Refrigeration can extend up to 24 hours if needed.
- Preheat Oven and Prepare Pan: Heat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Shape Cookies: Scoop the chilled dough by heaping tablespoons, roll each scoop in granulated sugar or sugar sprinkles (if using), and place them about 2 inches apart on the prepared baking sheet.
- Create Thumbprints: Use the back of a round teaspoon to gently press a small indentation into the center of each cookie dough ball to prepare for the filling.
- Bake Initial Cookies: Bake the cookies for 10 minutes or until the edges are set but centers remain soft. Remove from the oven.
- Prepare Filling: While cookies bake, beat together the softened cream cheese, egg yolk, granulated sugar, salt, and vanilla extract with an electric mixer or small food processor until the filling is smooth and creamy.
- Deepen Indentations: After the initial bake, if indentations have puffed up, gently press them again with the back of a teaspoon to ensure space for the filling.
- Add Filling and Continue Baking: Spoon about one teaspoon of the cream cheese filling into each cookie indentation and return the cookies to the oven. Bake for an additional 12 minutes or until the filling is set and slightly firm to touch.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Let the baking sheet cool between batches, or use two pans alternately to prevent cookies from spreading too much.
- Use high-quality pans like USA Pans for even baking results.
- Monitor the cookies visually during baking; edges should be set before adding filling, and filling should look set before removing from oven.
- The dough can be chilled up to 24 hours ahead to accommodate your schedule.
- The recipe yields approximately 24 cookies, which is used for nutrition calculations.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cookies, thumbprint cookies, cream cheese filling, Christmas cookies, holiday baking, festive cookies
