Red Velvet Thumbprint Cookies are a delightful twist on classic red velvet cake, transformed into bite-sized treats perfect for any occasion. These cookies combine a tender, cocoa-infused dough with a vibrant red hue, creating a visually stunning and delicious dessert that captivates both the eyes and the palate. The highlight of each cookie is the luscious cream cheese frosting nestled right in the thumbprint, balancing the slight cocoa bitterness with creamy sweetness.

The process of making these cookies is as satisfying as their taste. From rolling the smooth, colorful dough balls in sugar to creating the perfect indentation just before baking, every step brings out the joy of baking homemade treats. Baking fills your kitchen with a warm, inviting aroma reminiscent of fresh cocoa and vanilla, making the waiting time all the more tempting.

Whether you’re preparing these cookies for a festive holiday gathering, a cozy afternoon snack, or a special dessert, they never fail to impress. Their rich flavors and charming look make them an ideal choice for sharing with friends and family, or gifting during the holidays. Enjoy these Red Velvet Thumbprint Cookies as a celebratory indulgence or a sweet pick-me-up anytime.

Ingredients

• 1 1/2 cups all-purpose flour, sifted to ensure a light texture
• 2 tablespoons unsweetened cocoa powder, for that classic subtle chocolate note
• 3/4 teaspoon baking powder, to help the cookies rise perfectly
• 1/2 teaspoon kosher salt, to balance sweetness
• 1 stick (8 tablespoons) salted butter, softened to room temperature for easy creaming
• 1/2 cup packed light brown sugar, lending a hint of molasses flavor
• 1/2 cup granulated sugar, plus extra for rolling the dough balls
• 1 large egg, at room temperature to enhance dough consistency
• 2 teaspoons vanilla extract, for a fragrant depth of flavor
• 2 teaspoons red gel food coloring, providing vibrant red color without thinning the dough
• 1 (8-ounce) package cream cheese, softened to room temperature for smooth frosting
• 1 cup powdered sugar, sifted for creamy, lump-free frosting
• Optional: 1/4 teaspoon cream of tartar to stabilize the dough
• Optional: 1/2 teaspoon almond extract to complement the cream cheese filling

Instructions

Step 1: Prepare the dry ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined. This ensures your cookies will bake up with a consistent texture and flavor. Set aside while you prepare the wet ingredients.

Step 2: Cream the butter and sugars

Using a stand or hand mixer, beat the softened salted butter, granulated sugar, and light brown sugar on medium speed until the mixture turns light, fluffy, and pale, about 3 to 5 minutes. Be sure to scrape down the sides of the bowl periodically to incorporate everything evenly.

Step 3: Add the egg and flavorings

Beat in the large egg and vanilla extract until fully combined and smooth. Then, add the red gel food coloring and continue mixing until the vibrant color is uniformly distributed throughout the dough.

Step 4: Incorporate the dry ingredients

Reduce mixer speed to low. Gradually add the flour mixture in batches, mixing just until combined to avoid overworking the dough, which can make cookies tough. When dough comes together, wrap it in plastic wrap and refrigerate for 20 minutes to firm up and allow flavors to meld.

Step 5: Preheat oven and prepare baking sheets

Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.

Step 6: Form and sugar coat the dough balls

Scoop tablespoon-sized portions of dough and roll each into a smooth ball. Pour some granulated sugar on a plate, then roll each dough ball generously in the sugar to create a sparkling, delicate crust once baked.

Step 7: Create thumbprint indentations

Place the dough balls about 2 inches apart on the prepared baking sheets. Using your thumb or the back of a small spoon, gently press an indentation into the center of each ball. Return the baking sheets to the refrigerator for another 20 minutes to help the cookies keep their shape during baking.

Step 8: Bake the cookies

Bake the cookies for 12 to 14 minutes, rotating the pans halfway through baking to ensure even color and cooking. The cookies should be set with lightly golden bottoms but still tender inside.

Step 9: Cool before filling

Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer to a wire rack to cool completely before frosting so the cream cheese filling doesn’t melt.

Step 10: Prepare the cream cheese frosting

In a clean mixing bowl, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy. Optionally, add almond extract for extra flavor. Transfer frosting to a piping bag or use a spoon to fill each cookie indentation with about one teaspoon of the cream cheese mixture.

Step 11: Serve and enjoy

Serve these thumbprint cookies once filled, or chill slightly to firm up the cream cheese frosting. They’re perfect with a cup of coffee or tea and can be enjoyed fresh or stored for later.

Notes

Storage Tips

Store these Red Velvet Thumbprint Cookies in an airtight container in the refrigerator for up to five days to keep the cream cheese fresh. For longer storage, freeze the unfilled cookies separately for up to three months and fill them with frosting after thawing.

Serving Suggestions

These cookies pair wonderfully with a warm cup of coffee, hot chocolate, or a classic black tea. They also make an eye-catching addition to holiday dessert platters or as charming homemade gifts wrapped in festive tins.

Pro Tips

• Ensure all dairy ingredients are at room temperature for smooth, easily combined dough and frosting.
• Use a small ice cream scoop to evenly portion dough balls for consistent cookie size.
• Cool cookies completely before frosting to prevent melting and maintain texture.

FAQs

Can I substitute cream cheese frosting for a different filling?

Yes, almond butter or Nutella can be used as alternative fillings to complement the red velvet flavor.

What is the best way to store these cookies?

Store them in an airtight container in the refrigerator if filled with cream cheese frosting or freeze unfilled dough and frost after thawing.

Can I make the dough ahead of time?

Absolutely! The dough can be prepared and refrigerated for up to 2 days before rolling and baking.

How do I prevent the cookies from spreading too much?

Refrigerating the dough before baking and after shaping helps cookies keep their shape nicely.

What if I don’t have gel food coloring?

You can use liquid food coloring but add it gradually to avoid thinning the dough.

Can I use a different type of cocoa powder?

Dutch-processed cocoa powder is recommended for a smoother, less acidic flavor, but natural cocoa powder works fine with a slightly more intense cocoa taste.

Recipe Recommendations

• Decadent Chocolate Cupcakes — Moist and rich chocolate cupcakes perfect for pairing with cream cheese
• Classic Cream Cheese Frosting — A smooth and versatile frosting to use in many desserts including these cookies
• Red Velvet Brownies — Fudgy and colorful brownies for another red velvet twist

Red Velvet Thumbprint Cookies

Lana

Delightful red velvet cookies featuring a soft texture and a creamy, sweet cream cheese frosting filling. Perfect for dessert lovers seeking a colorful, rich treat.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 39 minutes mins

Course cookie, Dessert

Cuisine American

Servings 12 people

Ingredients

  

• 1 1/2 cups all-purpose flour
• 2 Tbsp unsweetened cocoa powder
• 3/4 tsp baking powder
• 1/2 tsp kosher salt
• 1 stick salted butter room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar plus more for rolling
• 1 large egg
• 2 tsp vanilla extract
• 2 tsp red gel food coloring
• 1 8- ounce package cream cheese room temperature
• 1 cup powdered sugar

Instructions

 

• Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl and set aside.
• Beat butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy; scrape down the bowl as needed.
• Add egg and vanilla extract, beating until combined, then blend in red gel food coloring thoroughly.
• Reduce mixer speed to low and gradually add the flour mixture, mixing until combined; refrigerate dough until firm, about 20 minutes.
• Preheat oven to 350°F and line two baking sheets with parchment paper.
• Roll dough into tablespoon-sized balls, then roll them in granulated sugar.
• Arrange dough balls 2 inches apart on baking sheets and make an indentation in the center of each with your thumb.
• Refrigerate the shaped cookies until firm, about 20 minutes.
• Bake cookies for 12 to 14 minutes, rotating pans halfway, until set and bottoms are lightly golden.
• Cool cookies on pans for 5 minutes, then transfer to racks to cool completely.
• Beat cream cheese and powdered sugar together until smooth and fill each cookie indentation with about a teaspoon of cream cheese frosting.

Notes

Refrigerate dough and shaped cookies for firmness. Store finished cookies in an airtight container for up to 3 days.