Nothing says Christmas baking quite like red velvet thumbprint cookies with cream cheese filling. These cookies combine the nostalgic comfort of tea cakes with the rich flavor of creamy cheesecake, creating a dessert that’s as beautiful as it is delicious. Whether you’re preparing for a Christmas cookie exchange, a family gathering, or a cozy evening by the fire, these red velvet thumbprint cookies are guaranteed to steal the show. Their deep red hue and smooth cream cheese filling make them an irresistible addition to your holiday treats collection.
The charm of these cookies lies in their soft, cake-like texture paired with the tangy sweetness of cream cheese. They’re reminiscent of classic candy cane-shaped cookies with sprinkles, yet far more indulgent and sophisticated. As part of your holiday baking traditions, these thumbprint cookies offer a touch of elegance while remaining simple enough for any home baker to master.
Table of Contents
Red Velvet Thumbprint Cookies with Cream Cheese – A Festive Delight for Every Christmas Table
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Festive red velvet thumbprint cookies with a smooth cream cheese filling, perfect for Christmas baking and holiday cookie exchanges.
Ingredients
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract
1 tsp red food coloring
1 tsp white vinegar
For the filling:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
¼ cup powdered sugar
½ tsp vanilla extract
Optional: crushed candy cane or sprinkles for garnish
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together flour, cocoa powder, baking soda, and salt.
3. Beat butter and sugar until light and fluffy.
4. Add egg yolk, vanilla, red food coloring, and vinegar. Mix well.
5. Gradually add dry ingredients until dough forms. Chill for 15–20 minutes.
6. Roll dough into 1-inch balls and make thumbprint indentations.
7. Mix cream cheese filling ingredients until smooth.
8. Spoon a small amount into each cookie’s center.
9. Bake for 10–12 minutes until set at the edges.
10. Cool completely before serving. Optionally decorate with sprinkles or crushed candy cane.
Notes
For best color, add a little extra red food coloring.
Chill the dough before baking to help cookies hold shape.
Store in the refrigerator for up to 5 days.
Perfect for Christmas cookie exchanges and tea-time desserts.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Below is a detailed ingredient list for both the cookie dough and the cream cheese filling.
| For the Cookies | For the Cream Cheese Filling |
|---|---|
| 2 ½ cups all-purpose flour | 4 oz cream cheese, softened |
| 2 tbsp unsweetened cocoa powder | 2 tbsp unsalted butter, softened |
| ½ tsp baking soda | ¼ cup powdered sugar |
| ¼ tsp salt | ½ tsp vanilla extract |
| ½ cup unsalted butter, softened | Optional: crushed candy cane or sprinkles for garnish |
| ¾ cup granulated sugar | |
| 1 large egg yolk | |
| 1 tsp vanilla extract | |
| 1 tsp red food coloring | |
| 1 tsp white vinegar |
Step-by-Step Instructions
- Preheat and prepare
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Mix dry ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. - Cream butter and sugar
In a large bowl, beat butter and sugar together until light and fluffy. Add the egg yolk, vanilla, red food coloring, and vinegar. Mix until fully combined. - Combine and form dough
Gradually add the dry ingredients to the wet mixture until a soft dough forms. If needed, chill for 15–20 minutes to firm up. - Shape and press
Roll the dough into 1-inch balls and place them on the baking sheet. Use your thumb or the back of a teaspoon to make an indentation in each. - Prepare cream cheese filling
Beat together cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. - Fill and bake
Spoon a small amount of cream cheese filling into each cookie’s indentation. Bake for 10–12 minutes, or until the edges are set. - Cool and decorate
Let cookies cool on the baking sheet before transferring to a wire rack. Garnish with crushed candy cane or sprinkles if desired.
Helpful Tips
- For deeper color, add an extra drop of red food coloring.
- To prevent spreading, chill the dough before baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These make an excellent choice for a Christmas cookie exchange pair them with a cup of tea or hot cocoa for a classic holiday moment.
Conclusion
Red velvet thumbprint cookies with cream cheese filling are a true holiday showstopper. Their elegant red hue and luscious filling capture the essence of Christmas baking cozy, festive, and full of love. Whether served as part of your Christmas treats tray or given as a thoughtful edible gift, they’re guaranteed to make your holiday moments sweeter.
Frequently Asked Questions
Can I freeze these red velvet thumbprint cookies?
Yes, freeze baked cookies in a single layer, then transfer to a container once solid. Thaw at room temperature before serving.
Can I use boxed red velvet cake mix?
You can, but homemade dough yields a richer flavor and better texture.
How do I prevent the filling from cracking?
Avoid overbaking and ensure the filling is smooth and not overfilled.
Are these cookies similar to tea cakes?
Yes, the texture is soft and cake-like, reminiscent of old-fashioned tea cakes but with a creamy cheesecake twist.