Description
Delight in these soft and chewy Thumbprint Cookies with a luscious cream cheese filling. Featuring a subtle red velvet flavor, these cookies combine cocoa, vanilla, and a touch of red food coloring to create a striking appearance and rich taste. Perfect for parties or as an everyday treat, they offer an irresistible blend of chocolatey dough and creamy frosting in every bite.
Ingredients
Cookie Dough
- 300 grams all purpose flour
- 20 grams cocoa powder
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 153 grams unsalted butter (melted)
- 150 grams brown sugar
- 50 grams granulated sugar
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- ½ teaspoon vinegar
- ½ teaspoon red food coloring
Cream Cheese Filling
- 228 grams full-fat cream cheese (room temperature)
- 240 grams powdered sugar
Instructions
- Preheat and Prepare Baking Sheets: Line 2 metal baking sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, vigorously whisk the melted butter with brown sugar and granulated sugar until well combined and smooth.
- Add Eggs and Flavorings: Whisk in the egg, egg yolk, and vanilla extract until smooth. Then whisk in the vinegar and red food coloring until the mixture is evenly colored.
- Fold in Dry Ingredients: Using a rubber spatula, gently fold the dry ingredients into the wet mixture until no dry streaks remain and a soft dough forms.
- Chill Dough: Refrigerate the dough uncovered for at least 1 hour. Meanwhile, preheat your oven to 350°F (180°C).
- Shape and Bake Cookies: Use a small cookie scoop to portion the dough into balls and place them on prepared baking sheets, spacing each 1-2 inches apart. Bake for 7-10 minutes, until edges are set and centers appear puffy but slightly underdone.
- Create Thumbprints: Immediately after removing from the oven, press the back of a round tablespoon into the center of each cookie to form an indent for filling.
- Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Filling: In a stand mixer bowl fitted with the paddle attachment (or using an electric mixer), beat the cream cheese on medium speed until smooth.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing on low speed until the filling is thick and creamy. Scrape the sides and bottom of the bowl as needed for even mixing.
- Fill Cookies: Once cookies are completely cooled, spoon or pipe the cream cheese filling into the thumbprint indentations.
- Serve and Garnish: Optionally garnish with sprinkles, then serve and enjoy your delicious thumbprint cookies.
Notes
- For best results, ensure the cream cheese is at room temperature before making the filling to avoid lumps.
- Do not overbake the cookies; they should look slightly underdone in the center when removed from the oven to maintain a soft texture.
- Chilling the dough helps prevent spreading and improves flavor development.
- If you don’t have red food coloring, the cookies can still be enjoyed without the red velvet appearance.
- Store cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They can be kept for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
