Irresistible Red Velvet Thumbprint Cookies with Cream Cheese — Best Xmas Cookie Recipes

Best Xmas Cookie Recipes: Red Velvet Thumbprint Cookies with Cream Cheese

These red velvet thumbprint cookies with cream cheese are a guaranteed hit and easily rank among my Best Xmas Cookie Recipes — fluffy, festive, and totally snackable. I made a batch on a surprise Washington snow day and honestly: total mood. Snow out? Bake in.

A brief introduction to the recipe

If you want a cookie that looks like a holiday ornament, tastes like a tiny cheesecake in a red velvet tux, and vanishes from the platter faster than you can say “more please,” this is it. These cookies pair the tender, cocoa-tinged red dough with a tangy cream cheese center — that contrast is everything.

Why you’ll love this recipe

Love something quick but impressive? Check. Want a cookie that feels fancy but doesn’t require a PhD in baking? Double-check. These are cozy, crowd-pleasing, and fit right into any Holiday Dessert Exchange or cookie swap. They’re also a solid pick for folks hunting for Desserts For Christmas Easy that still look like you worked hard (you did — but not too hard).

The story behind the recipe

Picture this: a surprise snowstorm turns my street into a silent movie set. Roads? Practically sled tracks. I cue up Elf, pour a ridiculous amount of cocoa, and dig into the pantry. Baking felt like the only civilized response to the apocalypse of flakes outside. I wanted something festive, shareable, and joyful — enter the red velvet thumbprint cookie with cream cheese. It tasted like a tiny edible hug, so naturally I kept going until the jar was empty. No regrets.

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Ingredients — with tiny blurbs (what each does)

For the cookies

• 1 cup butter (room temperature) — adds richness and keeps the cookie tender.
• 1/2 cup brown sugar — gives a subtle caramel note and chew.
• 1/8 tsp salt — balances sweetness.
• 1 egg yolk (room temperature) — binds and gives silkiness.
• 1 tsp vanilla extract — mood maker.
• 2 cups all-purpose flour — structure.
• 4 tsp red food coloring — that festive pop.
• 2 tsp unsweetened cocoa powder — the whisper of chocolate that says “red velvet.”
• 1/2 cup granulated sugar or sugar sprinkles (optional) — for sparkle and crunch.

For the cream cheese filling

• 4 oz cream cheese, softened — tang and creaminess (the star of the center).
• 1 egg yolk — stabilizes the filling so it sets nicely.
• 1/4 cup granulated sugar — sweetens the tang.
• 1/8 tsp salt — highlights flavor.
• 1/4 tsp pure vanilla extract — finishes with warmth.

Why this combo works: the cookie’s mild cocoa and buttery base act as the perfect vehicle for the creamy, slightly tangy filling. IMO, red velvet is more filler than flavor — and that’s its superpower here.

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Step-by-step “How to Make It” (short, punchy, and actionable)

1. Preheat & prep. Preheat oven to 300ºF. Line a baking sheet with parchment or a silicone mat.
2. Mix dry. Whisk together 2 cups flour, 2 tsp cocoa, and 1/8 tsp salt until even. Set aside.
3. Cream butter & sugar. Beat 1 cup butter (room temp) with 1/2 cup brown sugar, the egg yolk, and 1 tsp vanilla until light and fluffy.
4. Combine. Add the dry mix, then fold in 4 tsp red food coloring until you get a soft dough. Don’t overmix.
5. Chill. Form dough into a log, wrap, and chill for 30 minutes (or up to 24 hours). Chilling firms the dough for prettier shapes.
6. Shape & sugar. Scoop heaping tablespoons, roll into balls, then roll in granulated sugar or sprinkles if you like extra sparkle. Place 2″ apart on the sheet.
7. Make the thumbprint. Use the back of a teaspoon to press a small indentation in each ball. Bake 10 minutes, until edges set.
8. Make filling. While cookies bake, beat cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
9. Fill & finish. After the first 10 minutes, deepen the indent if needed and spoon ~1 tsp of filling into each cookie. Bake 12 more minutes until filling looks set.
10. Cool. Let cookies cool on the sheet a few minutes, then transfer to a rack to cool completely.

Printable tip: If the cream cheese jiggles a lot when you nudge the tray, they need a minute more — don’t rush it.

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Pro tips for perfect results (bolded — read closely)

• Let your pans cool between batches — hot pans cause cookies to spread more. Rotate two pans if you bake in waves.
• Chill the dough: a firmer dough gives neater Shaped Christmas Cookies and keeps the thumbprint from disappearing in the oven.
• Watch the edges, not the clock: ovens vary. Aim for edges that look set and a filling that’s barely wobbly.
• Use room-temp ingredients. The dough and filling mix smoothly and hold better when eggs and cream cheese aren’t straight from the fridge.
• If the filling is too soft after baking, pop cookies back in for a couple minutes. You want the filling just set, not souffle.
• I swear by USA Pans for even baking — they cut down on weird browning. (FYI: you can use any good heavy pan, but results vary.)

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Variations to try (because variety = joy)

• Mini version: make smaller 1-tsp-filled cookies for bite-size party trays. Great for a Holiday Dessert Exchange where everyone samples.
• Cranberry twist: fold a few chopped dried cranberries into the cream cheese for tart pops. Festive AF.
• Chocolate drizzle: once cool, drizzle melted dark chocolate over tops for an extra decadent finish.
• No-nuts party-safe: keep the recipe as-is — it’s excellent as Christmas Cookies Without Nuts for allergy-conscious gatherings.
• Spicy red velvet: add 1/4 tsp cinnamon and a pinch of nutmeg to the dough for warm holiday vibes.

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Ingredients breakdown — quick notes

• Flour gives structure; don’t substitute entirely with alternatives unless you want a different texture.
• Cocoa is subtle here — this is red velvet, not a chocolate cookie. It’s the vehicle for the filling.
• Cream cheese filling should be smooth and slightly thick — not soup. If it looks runny, beat a little longer or chill briefly before spooning.

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Best ways to serve these cookies

• Arrange on a tiered platter for max holiday drama.
• Pair with coffee, hot cocoa, or spiced tea. The cream cheese filling loves bitter coffee.
• Bring to a Holiday Dessert Exchange — they travel well if you pack them snugly in a box with parchment layers.
• Use as a centerpiece cookie on a dessert board with peppermint bark and ginger cookies for contrast.

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Quick tips for storage and leftovers

• Store in an airtight container at room temp for up to 3 days.
• For longer life, refrigerate up to 5 days — let them come to room temp before serving for the best texture.
• Freeze unfilled cookie dough logs for up to 3 months; slice, press the indent, then bake from frozen (add a few minutes to bake time).
• Leftovers? Warm one for 10 seconds in the microwave for a melty, indulgent treat.

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FAQs (short & clear)

Why these fit into holiday dessert menus

These cookies check so many boxes: visually festive, crowd-friendly, and easy to scale. They pair perfectly with classic Christmas Desserts With Cream Cheese themes and shine on a platter full of Shaped Christmas Cookies and other classics. If you need a dessert that reads “fancy” but bakes like a dream, this is your move.

Final thoughts — short & sweet

These cookies feel like holiday magic: simple, joyful, and ridiculously good. They slot right into the category of Christmas Desserts Not Cookies — meaning they taste bigger than a cookie — and they’re perfect for anyone who loves Cream Cheese Christmas Desserts. Make a batch for your next cookie swap or snowy afternoon; you’ll see why I call them a seasonal must.

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