Red Velvet Cream Cheese Thumbprints
Oh man, you guys. This recipe is trouble spelled F-A-T-P-A-N-T-S.
Seriously. It’s like a cookie and cheesecake rolled into one– dangerously delicious and pop-able! And I mean “dangerous” as in: I could. not. stop. I think I ate maybe a million.
Don’t say I didn’t warn you.
And– not that this even matters, because they’re that good– these little thumbprints are also gorgeous. The bright red would be a beautiful additional to any holiday cookie plate or party tray, so festive!
Holidays or not, I could eat red velvet all year round. I’m a bit of a fiend, and I’ve made red velvet in about a bajillion different ways. Some of my favorites include Red Velvet Banana Bread (sounds a little weird, but it’s amazing), Red Velvet Nutella S’mores, and Red Velvet Browned Butter Brownies. I’m obsessed.
You know who loves red velvet more than I do? My friend, Deborah (Taste & Tell). She’s been doing an annual Red Velvet Week on her blog forever, and it’s always amazing! You can check out those recipes here.
Even better than Red Velvet Week…. Deborah wrote a book! Just for those of you who are as obsessed with red velvet as we are.
The Red Velvet Lover’s Cookbook. And I cannot think of a more appropriate name
This sweet little book is chock full of over 50 amazing red velvet recipes ranging from breakfast to cookies, cakes, and pies and everything in between. I can’t wait to try the red velvet pull apart bread and cocoa rolls! And the shortbread. And the marshmallow rockslide brownies. And all of it.
Seriously. All of it.
Drop what you’re doing right now and pop on over to Amazon to order this book. And then come right back to enjoy these devilishly delicious and festive cookies!
For the cookies:
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1 egg yolk*
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 4 tsp red food coloring
- 2 tsp cocoa powder
- 1/2 cup granulated sugar or sanding sugar*
For the filling:
- 4 ounces cream cheese, softened
- 1 egg yolk*
- 1/4 cup sugar
- 1/8 tsp salt
- 1/4 tsp vanilla
Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms.
Scoop out the dough by heaping tablespoons and roll them in the sugar* before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough.
Bake for 10 minutes.
Meanwhile, make the filling: using an electric mixer or small food processor, 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 deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set.
Let cool completely before serving. Store covered and chilled.
*In the book, Deborah says to reserve the egg whites and dunk the cookie dough balls in the egg whites before rolling them in the sugar. I had some beautiful sanding sugar I had been dying to use, so I opted to roll my cookies in sanding sugar instead and loved it. But in case you're averse to wasting egg whites (or just want to try the original version), there it is 🙂