Red Velvet Cheesecake Thumbprint Cookies
A delicious twist on a classic bakery favorite, featuring tender, chewy red velvet cookies filled with a rich and creamy cheesecake center. Perfect for holidays, parties, or a relaxing weekend bake!
Servings 2 Dozen
Cost Cost Per Serving: $0.32 | Cost Per Batch: $5.12
Ingredients
- 1 cup All-Purpose Flour
- 1 Tbsp Cocoa Powder
- ½ cup Butter softened
- ¼ cup Brown Sugar
- 1 Egg Yolk for dough
- ½ tsp Vanilla Extract for dough
- 1 tsp Red Food Coloring
- ¼ cup Granulated or Sanding Sugar for rolling
Cream Cheese Filling:
- 4 oz Cream Cheese softened
- 1 Egg Yolk for filling
- 2 Tbsp Sugar
- Pinch of Salt
- ¼ tsp Vanilla Extract for filling
Directions
- Preheat oven to 300°F and line cookie sheets with parchment paper.
- Using a mixer, beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy.
- Gradually mix in the flour, food coloring, and cocoa powder until a soft dough forms.
- Scoop dough into 1-inch balls, roll them in your sanding sugar, and place them on the cookie sheet.
- Bake for 10 minutes.
- While the cookies bake, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
- After the first 10 minutes of baking, use the back of a round teaspoon to carefully create an indentation in the center of each cookie.
- Spoon a teaspoon of the cheesecake filling into each indentation.
- Bake for an additional 12 minutes until the filling is set.
- Let cool completely before serving!
Notes
Original Author: My Incredible Recipes
- The Spoon Trick: Use the back of a small spoon for safe, clean indentations while the cookies are hot.
- Storage: Keep these stored in the refrigerator due to the cream cheese filling, and let them come to room temperature just before serving for the best texture!