Red Velvet Cheesecake Thumbprint Cookies Recipe

Introduction

These Red Velvet Cheesecake Thumbprint Cookies combine the rich flavor of red velvet cake with a creamy cheesecake center. They’re soft, tender, and perfect for a festive treat or any time you want a special cookie.

Ingredients

• 15.25 ounces box Betty Crocker® SuperMoist® red velvet cake mix
• 1/2 cup butter, softened
• 2 eggs, beaten
• 1/2 cup cream cheese
• 2-3 tablespoons sugar

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a medium mixing bowl, combine the red velvet cake mix, softened butter, and beaten eggs until well mixed.
3. Step 3: In a small bowl, mix the cream cheese with sugar until smooth and sweetened to your taste. Place this mixture into a Ziploc bag for piping.
4. Step 4: Roll approximately one heaping tablespoon of cookie dough into a ball.
5. Step 5: Place cookie dough balls about 2 inches apart on a parchment-lined baking sheet.
6. Step 6: Use your thumb to press a well into the center of each cookie ball.
7. Step 7: Snip off a corner of the Ziploc bag and pipe the cream cheese mixture into each thumbprint well.
8. Step 8: Chill the cookies in the refrigerator for 10 to 15 minutes.
9. Step 9: Bake the cookies for 12 to 15 minutes, or until the edges are set and the centers look firm.
10. Step 10: Remove from the oven and let the cookies cool completely on the baking sheets before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream cheese filling.
• You can swap cream cheese for mascarpone for a slightly different texture.
• Press the thumbprint well gently to avoid cracking the cookie dough.
• If the dough is too sticky, chill it briefly before rolling into balls.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. These cookies can also be frozen for up to 3 months; thaw overnight in the fridge before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake mix instead of store-bought?

Yes, you can use homemade red velvet cake batter, but you may need to adjust the flour and sugar amounts to achieve the right dough consistency for cookies.

Do the cream cheese centers stay soft after baking?

The centers firm up slightly when baked but remain creamy and soft, providing a nice contrast to the tender cookie exterior.

Red Velvet Cheesecake Thumbprint Cookies Recipe

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These Red Velvet Cheesecake Thumbprint Cookies combine the rich flavor of classic red velvet cake mix with a creamy, sweetened cream cheese filling. Perfectly soft and moist with a delightful thumbprint of cheesecake in the center, these cookies are easy to make and ideal for celebrations or anytime you want a decadent treat.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Cookie Dough

• 15.25 ounces box Betty Crocker® SuperMoist® red velvet cake mix
• 1/2 cup butter, softened
• 2 eggs, beaten

Cream Cheese Filling

• 1/2 cup cream cheese
• 2–3 tablespoons sugar, to taste

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready once your cookies are shaped and filled.
2. Mix Dough: In a medium bowl, combine the red velvet cake mix, softened butter, and beaten eggs thoroughly until you have a smooth dough.
3. Prepare Filling: In a small bowl, blend the cream cheese with 2 to 3 tablespoons of sugar until smooth and sweetened to your liking. Transfer this mixture into a Ziploc bag for easy piping.
4. Shape Cookies: Scoop a heaping tablespoon of cookie dough and roll it into a ball, ensuring even sizes for consistent baking.
5. Arrange on Sheet: Place the cookie dough balls on a parchment-lined baking sheet spaced about 2 inches apart to prevent sticking together during baking.
6. Create Thumbprints: Gently press a well into the center of each dough ball using your thumb, creating a space for the cheesecake filling.
7. Fill Cookies: Snip a small corner off the Ziploc bag and pipe the cream cheese mixture into each thumbprint well in the cookies.
8. Chill: Refrigerate the filled cookies for 10 to 15 minutes to help the dough firm up and prevent spreading.
9. Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are set and the center filling is firm.
10. Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheet before serving or storing.

Notes

• Ensure the butter is softened to room temperature for easy mixing and better cookie texture.
• You can adjust the sugar amount in the cream cheese filling based on your preferred sweetness.
• For cleaner piping, chill the cream cheese filling before transferring to the Ziploc bag.
• Use parchment paper or a silicone baking mat to prevent cookies from sticking to the pan.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 1 week.
• Optional: dust the cooled cookies with powdered sugar for an extra touch of sweetness and presentation.

Keywords: Red Velvet Cookies, Cheesecake Thumbprint Cookies, Red Velvet Dessert, Cream Cheese Cookies, Holiday Cookies