This recipe is different type of thumbprint cookies. Red velvet cookie dough is rolled in sugar then partially baked. Halfway through baking an indentation is made in the cookie so the filling can go in. The filling is made with cream cheese, egg, sugar and vanilla. After scooping in the filling, the cookies finish in the oven. These cookies taste like a bite of red velvet cake with cream cheese frosting. The red color makes them a prefect Valentine’s Day treat.
Course
Dessert
Cuisine
Southern
Keyword
Cookies
Prep Time20minutes
Cook Time22minutes
Cooling Time10minutes
Total Time42minutes
Servings36cookies
Ingredients
Cookies
1cupbuttersoftened
½cupbrown sugar
1egg yolk
1tspvanilla extract
2cupsAP flour
4tspred food coloring
2tspcocoa powder
½cupgranulated sugar or sanding sugar
Filling
4ozcream cheesesoftened
1egg yolk
¼cupsugar
⅛tspsalt
¼tspvanilla
Instructions
Preheat oven to 300 F. Prepare baking sheet with parchment paper.
Beat together 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 dough by heaping tbsp and roll in sugar before placing on baking sheet (2 inches apart). Use the back of a spoon to make an indentation in the cookie dough.
Bake 10 minutes.
For the filling, beat together cream cheese, egg yolk, sugar, salt and vanilla until smooth.
After 10 minutes of baking remove the cookies from the oven. Use the back of a spoon to deepen the indentation in the cookies. Spoon a tsp of the filling into each indentation. Bake an additional 12 minutes, until filling is set.
Let cool completely before serving.
Recipe Notes
I use a ½ tsp measuring spoon to make the indent in the cookies. When making the indents in the cookies use a ½ tsp measuring spoon. I cooked the filling for 14 minutes instead of 12 minutes. When I doubled the recipe my yield was 87 cookies.