Description
These Red Velvet Cheesecake Thumbprints are festive, tender cookies with a hint of cocoa and vibrant red color, filled with a smooth, sweetened cream cheese center. Perfect for celebrations or a delightful treat.
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). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugar: Beat the unsalted butter and granulated sugar together for 2 to 3 minutes until the mixture is light and fluffy, which helps to create a tender texture.
- Add egg yolk and flavorings: Mix in the large egg yolk, pure vanilla extract, and red food coloring until the batter is smooth and the color is evenly distributed.
- 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.
- Form dough: Add the dry ingredients to the wet mixture and stir gently until a soft dough forms. Avoid overmixing to keep cookies tender.
- Prepare cheesecake filling: Beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy for the filling.
- Shape cookies: Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheets.
- Create thumbprints: Press a shallow indentation into each dough ball using your thumb or a small spoon, making room for the filling.
- Fill cookies: Spoon about ½ teaspoon of the cheesecake filling into each indentation, spreading it evenly without overflowing.
- Bake: Bake for 10 to 12 minutes, until the edges are set but the centers remain soft to maintain a chewy texture.
- Cool: Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and prevents breakage.
Notes
- You can substitute red liquid food coloring with gel food coloring for a more vibrant color without adding extra liquid.
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overbake; the centers should remain soft for the best texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
