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Creamy Christmas Cookie Magic

Featured in Irresistible Sweet Treats.

Get ready for a show-stopping cookie that combines the best of red velvet cake and cheesecake in one perfect bite. These bright red cookies are filled with creamy cream cheese filling and rolled in sparkly sugar for extra festive flair.

Clare Greco
Updated on Mon, 20 Jan 2025 16:07:06 GMT
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A close-up image of red cookies topped with a creamy yellow frosting and a glossy red cherry in the center. Pin it
A close-up image of red cookies topped with a creamy yellow frosting and a glossy red cherry in the center. | recipesbyclare.com

My kitchen filled with sweet aromas while snow blanketed the world outside. I found myself mixing up these dreamy red velvet thumbprint cookies packed with creamy cheese filling. Each bite melts in your mouth with the perfect blend of richness and fluff. Trust me these cookies are a showstopper at Christmas parties and cookie swaps. Sometimes the best recipes come from cozy snow days when baking feels like pure magic.

Why You'll Love These Cookies

Every time I make these cookies people go crazy for them. The red velvet base has this amazing tender crumb that pairs beautifully with the tangy cream cheese center. The gorgeous red color screams Christmas and I love watching faces light up when I bring them to holiday gatherings. What makes them truly special is how the cream cheese filling stays perfectly smooth and creamy inside each cookie.

What You'll Need

  • Butter: 1 cup at room temperature so it creams up nice and smooth
  • Brown Sugar: 1/2 cup gives these cookies their perfect sweetness
  • Egg Yolk: 1 yolk makes the cookies perfectly tender
  • Vanilla Extract: 1 tsp adds that wonderful warmth
  • All-Purpose Flour: 2 cups is the foundation of our cookie dough
  • Red Food Coloring: 4 tsp for that stunning red velvet look
  • Cocoa Powder: 2 tsp gives a subtle chocolate note
  • Sugar or Sprinkles: 1/2 cup optional but adds such a pretty sparkle
  • Cream Cheese: 4 ounces softened for the smoothest filling
  • Egg Yolk: 1 yolk helps the filling set perfectly
  • Sugar: 1/4 cup sweetens up our cream cheese center
  • Vanilla Extract: 1/4 tsp makes the filling extra special

Let's Make Some Cookies

Making Your Cookie Dough
Start by beating your butter and brown sugar until it looks light and fluffy. Mix in the egg yolk and vanilla until everything comes together beautifully. Slowly add your flour cocoa powder and red food coloring until you have a gorgeous red dough. Roll it into cute little balls about an inch wide. If you want that extra sparkle roll them in sugar or sprinkles. Space them out on your cookie sheet they need room to spread.
Time to Bake
Get your oven nice and hot at 350°F. Pop those cookies in for about 8 to 10 minutes. Keep an eye on them you want the edges set but not too firm. Take them out when they look just right.
Whipping Up the Filling
While your cookies cool mix up that heavenly cream cheese filling. Blend your softened cream cheese egg yolk sugar salt and vanilla until smooth as silk. Once the cookies have cooled a bit make a little well in each one with your thumb and fill it with the creamy mixture.
The Final Touch
Back into the oven they go for another 6 to 8 minutes. You want that cream cheese filling set and just barely golden on top. Let them cool completely on a wire rack before you dive in.
A platter of red velvet cookies with yellow cream filling in the center. Pin it
A platter of red velvet cookies with yellow cream filling in the center. | recipesbyclare.com

My Secret Tips

After years of making these cookies I've learned a few tricks. Always let your baking sheets cool between batches or your cookies will spread too much. Give those pans a turn halfway through baking for the most even results. Watch for visual cues rather than just timing the edges should be set and the filling firm but still creamy. Your kitchen will smell amazing and these beauties never last long at my house.

Frequently Asked Questions

→ Can I make the dough ahead of time?

Yes, you can chill the dough for up to 24 hours in the fridge. Just wrap it tightly in plastic wrap and store it in an airtight container.

→ Why do we bake these cookies twice?

The two-step baking process ensures the cookie base is set before adding the cream cheese filling. This prevents the filling from sinking and creates the perfect texture.

→ How should I store these cookies?

Because of the cream cheese filling, store these cookies in an airtight container in the fridge. They'll stay fresh for up to 5 days.

→ Can I freeze these cookies?

Yes, you can freeze the baked and cooled cookies for up to 3 months. Thaw them overnight in the fridge before serving.

→ Why do my cookies need to be room temperature before baking?

Room temperature ingredients, especially butter and eggs, blend more easily and create a smoother dough that bakes more evenly.

Red Velvet Thumbprint Cookies

Classic red velvet cookies with a creamy cheesecake center. These bright red treats combine rich cocoa flavor with smooth cream cheese filling for the perfect bite.

Prep Time
20 Minutes
Cook Time
22 Minutes
Total Time
42 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 1 cup butter (room temperature).
02 1/2 cup brown sugar.
03 1/8 teaspoon salt.
04 1 egg yolk (room temperature).
05 1 teaspoon pure vanilla extract.
06 2 cups all-purpose flour.
07 4 teaspoons red food coloring.
08 2 teaspoons unsweetened cocoa powder.
09 1/2 cup granulated sugar (for rolling).
10 4 oz cream cheese (softened).
11 1 egg yolk.
12 1/4 cup granulated sugar.
13 1/8 teaspoon salt.
14 1/4 teaspoon pure vanilla extract.

Instructions

Step 01

Mix salt, flour, and cocoa powder in a bowl until combined.

Step 02

Beat butter, brown sugar, egg yolk, and vanilla until fluffy.

Step 03

Add flour mixture and red food coloring to make a soft dough.

Step 04

Roll dough, wrap in plastic, chill for 30 minutes.

Step 05

Heat oven to 300°F. Line baking sheet with parchment paper.

Step 06

Form tablespoon-sized balls, roll in sugar, place 2 inches apart.

Step 07

Make thumbprint in each cookie. Bake 10 minutes.

Step 08

Mix filling ingredients until smooth.

Step 09

Remove cookies, deepen prints if needed, add filling.

Step 10

Bake 12 more minutes until filling sets.

Step 11

Cool on sheet briefly, then move to wire rack.

Notes

  1. Makes about 24 cookies. Perfect for holidays and special occasions.
  2. Store in fridge due to cream cheese filling.

Tools You'll Need

  • Baking sheets.
  • Electric mixer.
  • Parchment paper.
  • Wire cooling rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs.
  • Dairy.
  • Wheat/Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 169
  • Total Fat: 9 g
  • Total Carbohydrate: 19 g
  • Protein: 2 g