Introduction

Cream Cheese Thumbprint Cookies offer a festive twist on a classic favorite. These soft, chocolatey cookies filled with a luscious cream cheese frosting are perfect for holidays or special occasions. Bright red dough paired with creamy filling makes them as delightful to look at as they are to eat.

A close-up view of a group of red velvet thumbprint cookies arranged on a white plate, each cookie has a deep red color with a coarse sugar coating on the outer surface creating a grainy texture, the cookies are shaped into small round mounds with cracks showing softness inside, each cookie has a central dollop of smooth, creamy white frosting or filling that forms a small peak in the middle, the background is a white marbled texture with soft lighting highlighting the sugar crystals and creamy filling, photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour
2 tablespoons (14g) unsweetened natural cocoa powder

1 teaspoon baking soda
½ teaspoon salt

1 cup (226g) unsalted butter, softened (for dough)
1 ½ cups (300g) granulated sugar

1 large egg, room temperature
1 teaspoon vanilla extract (for dough)
1 tablespoon (15ml) white vinegar (for dough)

½ cup (120ml) buttermilk (or homemade)
1-2 ounces (30-60ml) red gel food coloring
8 ounces (226g) full-fat cream cheese, softened (for filling)

½ cup (113g) unsalted butter, softened (for filling)
3-4 cups (360-480g) powdered sugar, sifted
1 teaspoon vanilla extract (for filling)

Pinch of salt (for filling)
Optional: Additional powdered sugar for dusting
Optional: Melted white chocolate for drizzling

Instructions

Step 1: Preheat the oven to 375°F (190°C). Line several baking sheets with parchment paper or silicone baking mats.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer, cream the softened butter and granulated sugar on medium-high speed for 3-5 minutes until light and fluffy.

Step 4: Add the egg, vanilla extract, and white vinegar. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
Step 5: Mix in 1-2 ounces of red gel food coloring until the dough achieves a vibrant red color.
Step 6: Add the dry ingredients in three additions, alternating with two additions of buttermilk. Mix on low speed only until flour streaks disappear to avoid overmixing.

Step 7: Scrape the dough into a ball, cover tightly with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours.
Step 8: In a clean bowl, beat the softened cream cheese and butter on medium speed for 2-3 minutes until smooth and creamy. Scrape down the sides frequently.
Step 9: Gradually add sifted powdered sugar one cup at a time, mixing on low speed until combined. Increase speed to medium-high and beat for 2-3 minutes until light and fluffy.

Step 10: Stir in the vanilla extract and a pinch of salt until well blended.
Step 11: Transfer the cream cheese filling to a piping bag fitted with a small round tip or a Ziploc bag with a snipped corner. Refrigerate 15-20 minutes if needed to firm up.
Step 12: Remove chilled dough. Using a 1.5 tablespoon scoop or by hand, form uniform balls. Place on prepared baking sheets about 2 inches apart.

Step 13: Gently press an indentation into the center of each dough ball using your thumb or the back of a rounded measuring spoon.
Step 14: Carefully pipe or spoon a generous dollop of cream cheese filling into each indentation.
Step 15: Bake for 10-12 minutes at 375°F (190°C), until edges are set and the filling is slightly puffed and set.

Step 16: Remove from oven and let cookies cool on the baking sheets for 5-7 minutes.
Step 17: Transfer cookies to a wire rack to cool completely, allowing the filling to fully set.
Step 18: Optional: Dust with powdered sugar or drizzle with melted white chocolate for an elegant finish once cooled.

Tips & Variations

Substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
Use a gel food coloring for vibrant color without thinning the dough.
Chilling the dough helps prevent spreading and improves texture.

Try swapping cocoa powder for matcha powder for a green twist.
Store the cookies chilled due to the cream cheese filling for freshness and safety.

Storage

Store the cookies in an airtight container in the refrigerator for 3-5 days because of the cream cheese filling. They can also be frozen for 2-3 months; separate layers with parchment paper to prevent sticking. Thaw at room temperature before serving for the best texture.

How to Serve

This image shows a white plate filled with small round red cookies covered in sugar crystals. Each cookie has a deep reddish-brown color with a cracked texture on the edges, giving a crumbly look. In the center of each cookie, there is a smooth, thick dollop of pale cream-colored frosting with a soft peak on top. The cookies are stacked closely together on a white marbled surface background, emphasizing their bright color and shiny sugar coating. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without red food coloring?

Yes, you can omit the red gel food coloring. The cookies will still taste delicious but will have a natural cocoa color instead of red.

How do I prevent the cream cheese filling from leaking during baking?

Make sure the filling is well chilled and firm before baking. Also, avoid overfilling the indentations to help the filling stay in place as the cookies bake.