Oh my goodness, you guys, get ready to swoon! There’s just something magical about red velvet, isn’t there? That gorgeous vibrant color, that hint of chocolate… it’s a classic for a reason! And when you combine it with the sweet little nests of a thumbprint cookie, topped off with a dollop of tangy cream cheese goodness? Pure heaven! I swear, every time I make these **Red Velvet Thumbprint Cookies with Cream Cheese**, I get transported back to my childhood kitchen. My mom used to make them around the holidays, and the smell alone was enough to make me do extra chores just to be near the oven. They’re just… special. Trust me on this one, they’re going to be your new favorite cookie obsession!
Why You’ll Love These Red Velvet Thumbprint Cookies with Cream Cheese
- Super Easy to Make: Seriously, these come together so fast. Even if you’re not a pro baker, you’ll nail these.
- Irresistible Flavor Combo: The rich chocolatey red velvet cookie with that bright, creamy cream cheese filling is just *chef’s kiss*!
- Festive & Fun: That pop of red color makes them perfect for holidays, Valentine’s Day, or just brightening up any day.
- Perfectly Bite-Sized: They’re just the right size for a little treat. You can have one… or maybe two!
- Crowd-Pleaser Guaranteed: Everyone goes wild for these. They disappear SO quickly!
- Versatile for Any Occasion: From bake sales to potlucks, or even just a cozy afternoon with tea, they fit right in.
Gather Your Ingredients for Red Velvet Thumbprint Cookies with Cream Cheese
Alright, let’s get our ruby-red beauties ready to go! For the cookies, you’ll want: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Then, for the body of the cookie, grab 1/2 cup of unsalted butter that’s softened up, 1 cup of granulated sugar, 1 large egg, and, of course, 1 teaspoon of vanilla extract. Oh, and don’t forget our star players: 1/4 cup unsweetened cocoa powder and 1 tablespoon of red food coloring. Now, for that dreamy filling: you’ll need 1/2 cup of softened cream cheese and 1/4 cup of powdered sugar.
Step-by-Step Guide to Making Red Velvet Thumbprint Cookies
Alright, let’s get baking! This is where the magic really happens, and trust me, it’s easier than you think. We’re going to walk through this together, step-by-step, so you end up with the most gorgeous, delicious cookies.
Preparing the Red Velvet Cookie Dough
First things first, get that oven preheated to 350°F (175°C) and line a couple of baking sheets with parchment paper. This makes cleanup a breeze and stops them from sticking! In a medium bowl, whisk together your flour, baking soda, and salt. Just give it a good mix so everything is evenly distributed. Now, in a bigger bowl, let’s cream together the softened butter and sugar. You want to beat this until it’s nice and fluffy – it should look lighter in color. Then, beat in your egg and vanilla extract. For that signature red velvet flavor and color, mix your cocoa powder and red food coloring in a tiny bowl until it forms a thick paste. It’ll look intense! Plop that paste into your butter mixture and mix it all up until it’s beautifully combined. Finally, gradually add your dry ingredients to the wet mixture, mixing until *just* combined. Don’t overmix, or you might end up with tough cookies!
Crafting the Cream Cheese Filling
This part is super simple and oh-so-delicious. In a separate bowl, just beat together your softened cream cheese and the powdered sugar. Keep going until it’s perfectly smooth. You don’t want any lumps in there! It should be a nice, creamy consistency ready to nestle into our cookies.
Assembling and Baking Your Red Velvet Thumbprint Cookies
Now for the fun part! Roll your red velvet dough into about 1-inch balls. I like to use a cookie scoop for this so they’re all roughly the same size. Place these little dough balls onto your prepared baking sheets. Find the center of each cookie and gently press your thumb (or the back of a small spoon – whatever works for you!) to make an indentation, like a little well. Be careful not to go all the way through! Then, spoon about a teaspoon of that glorious cream cheese filling into each little dip. Don’t overfill, or it might bubble over in the oven. Pop those beauties into your preheated oven and bake for about 10-12 minutes. You’re looking for the edges to be set. Once they’re out, let them hang out on the baking sheets for a few minutes – they’re still pretty soft. Then, carefully transfer them to a wire rack to cool completely. You can check out how I make easy Christmas cookies or red velvet crinkle cookies for more holiday cheer!
Tips for Perfect Red Velvet Thumbprint Cookies
Okay, so you’ve got the recipe, but here are a few little tricks I’ve learned over the years to make these cookies absolutely *perfect* every single time. Little things make a big difference, trust me! My biggest pet peeve is when cookies spread too much, so here’s how to avoid that sad situation. First off, make sure your butter and cream cheese are truly softened, but not melted! If they’re too soft, the dough gets sticky and the cookies spread like crazy. I usually pull mine out about an hour before I start. Also, don’t skimp on the chilling time if your dough feels too soft – a quick 15-minute stint in the fridge can work wonders. When you’re making the little thumbprint dent, don’t be shy, but also don’t push all the way through! A good, solid indentation holds that lovely cream cheese filling. And please, let them cool properly on the baking sheet before you move them; they’re delicate when hot! For more cookie inspiration, check out my insanely good cookies or these adorable white chocolate raspberry thumbprint cookies!
Ingredient Notes and Substitutions for Cream Cheese Thumbprint Cookies
Let’s chat ingredients for a sec! For that deep, rich red velvet flavor, I always go for unsweetened natural cocoa powder. It just gives it that classic taste. If you can only find Dutch-processed, it’ll still work, but the color might be a little less vibrant. Now, for the red color, I’m using regular liquid red food coloring here, about a tablespoon. If you want an *ultra*-vivid red, you could try a gel food coloring, but start with just a few drops because it’s super concentrated! As for the cream cheese filling, if you need a dairy-free option, some vegan cream cheeses work surprisingly well, just make sure they’re firm enough.
Storage and Make-Ahead Tips for Red Velvet Thumbprint Cookies
These little beauties are pretty forgiving! Once they’ve cooled completely, you can store your adorable Red Velvet Thumbprint Cookies with Cream Cheese in an airtight container at room temperature for about 3 days. They stay nice and fresh that way. If you’re making them for a party or just want to get ahead, the cookie dough balls (unbaked) can be frozen for up to 2 months. Just pop them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake them straight from frozen, adding a couple of extra minutes to the baking time. You can also make the cream cheese filling a day in advance and keep it covered in the fridge! For more make-ahead ideas, check out my hot chocolate stuffed sandwich cookies.
Frequently Asked Questions about Red Velvet Thumbprint Cookies
Can I make these cookies without red food coloring?
You totally can! They’ll still be delicious chocolate thumbprint cookies, but they won’t have that signature vibrant red color. The flavor will be wonderful, just without the visual pop!
What is the best way to make the thumbprint indentation?
It’s super easy! After rolling your dough balls and placing them on the baking sheet, just use your thumb to press gently into the center, creating a little well. If your thumb feels too sticky, a small, rounded measuring spoon works just as well!
How long do Red Velvet Thumbprint Cookies with Cream Cheese last?
Once they’re completely cooled, these cookies will stay fresh in an airtight container at room temperature for about 3 days. The cream cheese filling is quite stable!
Nutritional Information for Red Velvet Thumbprint Cookies
Just a heads-up, these numbers are estimates, okay? They can totally change depending on the brands you use and exactly how you make them. But generally, one of these yummy cookies has about 150 calories, 8g of fat (that’s 5g saturated), 18g carbs, 15g sugar, 1g fiber, and around 2g of protein. Enjoy!