Crisp edges give way to a soft, chewy interior in these irresistible Festive Red Velvet Cream Cheese Thumbprint Cookies. The slight tang of cream cheese filling complements the rich, almost chocolatey notes of the red velvet, creating a delightful dance of flavors and textures in every bite. It’s the perfect combination of comfort and elegance.
These cookies are ideal for holiday gatherings, bake sales, or any time you want to add a touch of festive cheer to your day. The ease of preparation also makes them a great option for baking with kids.
Why you’ll love this Festive Red Velvet Cream Cheese Thumbprint Cookies
- They’re incredibly easy to make, even for beginner bakers.
- The cream cheese filling adds a tangy twist that perfectly balances the sweetness of the red velvet.
- These red velvet cream cheese thumbprint cookies are visually stunning and perfect for holiday cookie platters.
- You only need a handful of ingredients, and many of them are pantry staples.
- The recipe is quick, so you can satisfy your sweet tooth in under an hour.
- The texture is divine – soft, chewy, and slightly crisp around the edges.
Ingredients & Substitutions
- 1 box (15.25 oz) red velvet cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Red velvet cream cheese thumbprint cookies makes every moment feel energetic. For a deeper red color, consider adding a few drops of red food coloring to the dough. If you’re looking to change up the flavor, try using almond extract in place of vanilla – it adds a lovely nutty note.
How to make Festive Red Velvet Cream Cheese Thumbprint Cookies
Step 1: Prepare for Baking
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and for easy cleanup.
Step 2: Make the Cookie Dough
In a large bowl, combine the red velvet cake mix, softened butter, eggs, and 1 teaspoon vanilla extract. Mix until everything is well combined, and a smooth dough forms.
Step 3: Prepare the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Make sure there are no lumps!
Step 4: Shape the Cookies
Roll the red velvet dough into 1-inch balls. Place them evenly spaced on the prepared baking sheets.
Step 5: Add the Thumbprint
Use your thumb (or the back of a spoon) to make a small indentation in the center of each cookie. This is where the filling will go.
Chef’s Tip: For neater thumbprints, try using the rounded end of a measuring spoon.
Step 6: Fill the Cookies
Carefully fill each indentation with a spoonful of the cream cheese filling.
Step 7: Bake
Bake for 10-12 minutes, or until the edges of the cookies are set. The centers will still look slightly soft.
Step 8: Cool and Decorate
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired.
Tips for Success
- Ensure your butter and cream cheese are fully softened before mixing. This helps create a smooth and creamy dough and filling.
- Don’t overbake the cookies! They should be slightly soft in the center when you remove them from the oven. They will firm up as they cool.
- Use a cookie scoop for uniform cookie sizes. This ensures even baking.
- If the cream cheese filling seems too soft, chill it in the refrigerator for 10-15 minutes before filling the cookies.
Serving Suggestions
These Festive Red Velvet Cream Cheese Thumbprint Cookies are delicious on their own, served with a glass of cold milk, or alongside a cup of hot cocoa. They also make a beautiful addition to a holiday dessert platter. For a festive pairing, try them with these White Chocolate Candy Cane Cookies. Consider adding a scoop of vanilla ice cream for an extra-special treat.
Storage & Reheating
Store the cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They don’t usually require reheating, but if you prefer a warmer cookie, microwave them for a few seconds.
Frequently Asked Questions
Can I freeze these cookies?
Yes, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving.
Can I make the dough ahead of time?
Absolutely! Prepare the dough, wrap it tightly in plastic wrap, and store it in the refrigerator for up to 2 days. Let it soften slightly before rolling into balls.
Can I use a different type of filling?
Of course! You can experiment with other fillings, such as Nutella, raspberry jam, or even a simple chocolate ganache. For another exciting option, you might want to check out lemon glazed shortbread cookies.
In conclusion, these Festive Red Velvet Cream Cheese Thumbprint Cookies are a delightful treat that’s easy to make and sure to impress. The combination of red velvet and tangy cream cheese is simply irresistible. Give this recipe a try and let us know what you think in the comments below! These red velvet cream cheese thumbprint cookies are sure to become a new holiday favorite.
Festive Red Velvet Cream Cheese Thumbprint Cookies
These Red Velvet Cream Cheese Thumbprint Cookies are a delightful holiday treat! Soft, chewy, and bursting with rich red velvet flavor, each cookie features a tangy cream cheese filling that perfectly complements the slight cocoa notes. Easy to make and incredibly festive, they’re guaranteed to be a crowd-pleaser at any holiday gathering. The combination of textures and flavors makes each bite an irresistible experience. The vibrant red color adds a touch of elegance and makes them a stunning addition to your cookie platter. Forget complicated recipes – these thumbprint cookies are simple, fun, and utterly delicious!
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 box (15.25 oz) red velvet cake mix
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, combine the red velvet cake mix, softened butter, eggs, and 1 teaspoon vanilla extract. Mix until well combined and a dough forms.
- In a separate bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Roll the red velvet dough into 1-inch balls. Place them on the prepared baking sheets.
- Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a spoonful of the cream cheese filling.
- Bake for 10-12 minutes, or until the edges of the cookies are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar, if desired.
Notes
For best results, make sure your butter and cream cheese are fully softened. Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can substitute the vanilla extract with almond extract for a slightly different flavor. For a richer red color, you can add a few drops of red food coloring to the batter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg