Red Velvet Cheesecake Thumbprint Cookies
Updated: Aug 17, 2020
This cookie version of the popular cake is packed with red velvet flavor. These beautiful and festive cookies will make a perfect addition to any holiday cookie tray or Valentine’s Day dessert. With a rich cheesecake-like filling, these eye-catching cookies are buttery and soft while perfectly combining sweet and tangy elements.
These photos are horrible, but I promise you these cookies are amazing.
Makes about 2-3 dozen cookies
Red Velvet Cookies
1 cup unsalted butter, softened
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
1 Tbsp red food coloring
2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
2 Tbsp unsweetened cocoa powder
½ cup granulated sugar
1 cup white chocolate chips, melted
4 oz full-fat cream cheese, softened
1 ½ tsp full-fat sour cream
1 large egg yolk
¼ cup granulated sugar
⅛ tsp salt
¼ tsp pure vanilla extract
Red Velvet Cookies
Preheat oven to 300°F. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, use an electric mixer to beat the butter, sugars, egg, vanilla, and food coloring on medium-high speed until light and fluffy.
In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
Gradually add the flour mixture into the wet ingredients and beat on low speed until incorporated and a soft dough forms.
Scoop the dough by tablespoonfuls, and roll the dough into balls. Roll each ball in the granulated sugar, and place on the prepared baking sheets about 2 inches apart. Use your thumb to make an indentation in the center of each cookie.
Bake the cookies for 10 minutes. Make the filling while the cookies are baking. After 10 minutes, remove the cookies from the oven and use a spoon to redo the indentation in each cookie. Spoon about one teaspoon of filling into the indentation of each cookie. Bake the cookies for an additional 12 minutes, or until the filling is set. Remove the cookies to a wire rack to cool completely
Once cooled, pour the melted white chocolate into a resealable plastic storage bag with the corner snipped off, and drizzle the chocolate over the top of the cookies. Let the cookies sit until the chocolate has hardened, at least one hour.
In a small bowl, use an electric mixer to beat the cream cheese, sour cream, egg yolk, sugar, salt, and vanilla until smooth and creamy.