Description
These Red Velvet Cheesecake Thumbprints are deliciously soft and moist cookies with a classic red velvet flavor, topped with a creamy cheesecake filling. Perfect for festive gatherings or a sweet treat any time, they combine the rich taste of cocoa with the tangy smoothness of cream cheese in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, room temperature
- 1â…“ cups granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 teaspoons liquid red food coloring
- 2¼ cups all-purpose flour
- ¼ cup unsweetened natural cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Cheesecake Filling
- 4 oz (½ block) cream cheese, softened
- 2 tablespoons granulated sugar
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Cream Butter and Sugar: In a mixing bowl, beat the unsalted butter and granulated sugar together for 2–3 minutes until the mixture is light and fluffy, which helps create a tender cookie.
- Add Wet Ingredients: Mix in the egg yolk, pure vanilla extract, and liquid red food coloring until everything is well combined, giving the dough its signature red velvet color.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening and cocoa flavor.
- Make the Dough: Add the dry ingredients to the wet mixture and mix just until a soft dough forms, being careful not to overmix which can make the cookies tough.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until smooth and creamy to create the filling.
- Shape Cookies: Scoop tablespoon-sized balls of dough and arrange them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Create Indentations: Press a shallow indent into the center of each dough ball using your thumb or a small spoon to create a well for the filling.
- Fill Cookies: Spoon about ½ teaspoon of the cheesecake filling into each indentation, being careful not to overfill.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set but the centers remain soft to keep them tender.
- Cool: Allow the cookies to cool on the baking pan for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- You can substitute the liquid red food coloring with gel food coloring for a more vibrant color without adding extra liquid.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- If the dough feels too sticky, chill it in the refrigerator for 15–20 minutes before scooping.
- Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a festive twist, sprinkle a little powdered sugar or edible glitter on top once cooled.
