Red Velvet Cheesecake Thumbprint Cookies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready once your cookies are shaped and filled.
- Mix Dough: In a medium bowl, combine the red velvet cake mix, softened butter, and beaten eggs thoroughly until you have a smooth dough.
- 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.
- Shape Cookies: Scoop a heaping tablespoon of cookie dough and roll it into a ball, ensuring even sizes for consistent baking.
- 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.
- Create Thumbprints: Gently press a well into the center of each dough ball using your thumb, creating a space for the cheesecake filling.
- Fill Cookies: Snip a small corner off the Ziploc bag and pipe the cream cheese mixture into each thumbprint well in the cookies.
- Chill: Refrigerate the filled cookies for 10 to 15 minutes to help the dough firm up and prevent spreading.
- 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.
- 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
