Red Velvet Cream Cheese Thumbprint Cookies
Soft and tender red velvet cookies with a rich cream cheese filling, perfect for special occasions.
Ingredients
For the cookie dough
- 1 cup butter, softened Use room temperature for easier mixing.
- ½ cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 4 teaspoons red food coloring
- 2 teaspoons cocoa powder
- ½ cup granulated sugar or sanding sugar (for rolling) Roll tightly in sugar for added sweetness.
For the cream cheese filling
- 4 ounces cream cheese, softened Room temperature for easier mixing.
- 1 large egg yolk
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¼ teaspoon vanilla extract
Instructions
Prepare the Dough
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add in the egg yolk and vanilla extract, mixing until well combined.
- Gradually add the flour, cocoa powder, and red food coloring, mixing until the dough forms.
Shape the Cookies
- Scoop out portions of the dough and roll them into balls.
- Roll each ball in granulated sugar or sanding sugar to coat them evenly.
- Use your thumb to create an indentation in the center of each cookie.
Make the Cream Cheese Filling
- In a separate bowl, mix together the softened cream cheese, large egg yolk, granulated sugar, salt, and vanilla extract until smooth and creamy.
Assemble and Bake
- Place the cookies on a lined baking sheet.
- Fill each indentation with a spoonful of the cream cheese mixture.
- Bake in a preheated oven until set, usually about 12-15 minutes.
- The cookies should have a slightly golden edge.
Cool and Serve
- Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy these sweet treats with family and friends!
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for up to three months; thaw at room temperature before enjoying.