Imagine the perfect bite-sized dessert that combines the rich, velvety allure of red velvet cake with the satisfying texture of a cookie. These Red Velvet Thumbprint Cookies filled with luscious cream cheese frosting create a delightful treat that’s both indulgent and charming. Their vibrant red hue and creamy centers make them irresistible for any occasion, from holiday gatherings to afternoon tea.
Crafting these cookies is a labor of love, where each step invites the baker to engage in a comforting dance of mixing, rolling, and pressing thumbprints filled with smooth frosting. The subtle hint of cocoa perfectly balances the sweetness, while the cream cheese filling adds a tangy creaminess that melts in your mouth.
Whether you’re a seasoned baker or new to cookie making, this recipe is an enjoyable way to create a festive treat that stands out on any dessert table. Let’s dive into the details to prepare these delectable red velvet thumbprint cookies that are sure to become a favorite.
Ingredients
- 1 1/2 cups all-purpose flour – for structure and softness
- 2 tablespoons unsweetened cocoa powder – adds that subtle chocolate flavor essential for red velvet
- 3/4 teaspoon baking powder – to give cookies a slight rise
- 1/2 teaspoon kosher salt – to balance sweetness and enhance flavors
- 1 stick (8 tablespoons) salted butter, room temperature – brings richness and tenderness
- 1/2 cup packed light brown sugar – adds moisture and a mild molasses flavor
- 1/2 cup granulated sugar, plus additional for rolling – provides sweetness and a nice sugar crust
- 1 large egg – binds ingredients and contributes to texture
- 2 teaspoons vanilla extract – for depth of flavor
- 2 teaspoons red gel food coloring – for that characteristic red velvet color without affecting dough texture
- 1 package (8 ounces) cream cheese, room temperature – for a smooth and tangy frosting filling
- 1 cup powdered sugar – sweetens and thickens the cream cheese frosting
Instructions
- Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined. This ensures your cocoa and leavening agents are distributed uniformly for consistent texture and flavor in the cookies.
- Cream Butter and Sugars
- Using an electric mixer, beat the room temperature salted butter with both the granulated and light brown sugars on medium speed until the mixture becomes light, fluffy, and pale in color, about 3 to 5 minutes. Remember to scrape down the bowl’s sides occasionally to fully incorporate the ingredients.
- Add Wet Ingredients and Color
- Beat in the large egg and vanilla extract until well combined. Then add the red gel food coloring and mix on medium speed until the vibrant red color is fully blended into the dough, ensuring no streaks remain.
- Incorporate Dry Ingredients
- Reduce the mixer speed to low and gradually add the dry flour mixture to the butter mixture. Beat just until the flour is fully incorporated, being careful not to overmix to keep cookies tender. Once combined, cover and refrigerate the dough until firm, about 20 minutes. This chilling step helps the cookies hold their shape during baking.
- Preheat Oven and Prepare Baking Sheets
- Set your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and promotes even baking.
- Shape and Sugar Coat Dough Balls
- Roll tablespoon-sized portions of dough into balls. Pour some granulated sugar onto a plate and roll each dough ball until coated, creating a slight sugary crust. Place the coated balls 2 inches apart on the prepared baking sheets.
- Create Thumbprint Indentations and Chill
- Press your thumb gently into the center of each dough ball to form an indentation for the filling. Chill the shaped cookies again for about 20 minutes in the refrigerator. This helps maintain the indent during baking and reduces spreading.
- Bake the Cookies
- Bake the cookies for 12 to 14 minutes, rotating the pans halfway through to ensure even cooking. They should be set around the edges with lightly golden bottoms but still soft. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Cream Cheese Frosting
- While the cookies are cooling, beat the room temperature cream cheese with powdered sugar in a large bowl using an electric mixer on medium speed until smooth and creamy. This frosting should be thick enough to hold its shape when piped or spooned into the cookie indentations.
- Fill Thumbprints
- Using a piping bag or a spoon, fill each cookie’s center indentation with about one teaspoon of the cream cheese frosting. The contrast of tangy filling with the sweet cookie makes each bite heavenly.
Notes
- For best results, use gel food coloring instead of liquid to avoid altering dough consistency.
- Allow the cream cheese to reach room temperature before mixing to ensure a smooth, lump-free frosting.
- You Must Know: Chilling both the dough before shaping and the shaped cookies before baking is key to maintaining the cookies’ classic thumbprint shape.
Storage Tips
Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh. They can also be frozen, well-wrapped, for up to 2 months; thaw at room temperature before serving.
Serving Suggestions
These Red Velvet Thumbprint Cookies are perfect served alongside a hot cup of coffee or tea. They also make a festive addition to holiday cookie platters or as delightful party favors.
Pro Tips
- If piping the cream cheese frosting, chill it briefly to firm up for more precise decorating.
- Try adding a pinch of cinnamon or espresso powder to the dry ingredients for an extra subtle flavor note.
- Use a small cookie scoop for uniform dough balls to ensure even baking.
FAQs
- Can I use regular food coloring instead of gel?
- Gel food coloring is recommended because it provides vibrant color without thinning the dough, but regular liquid food coloring can be used in smaller amounts.
- What can I substitute for cream cheese in the filling?
- You can substitute mascarpone or a mixture of softened butter and powdered sugar, but the classic tangy flavor of cream cheese is hard to replicate.
- How do I prevent the cookies from spreading too much?
- Chilling the dough and then chilling the cookies again after forming thumbprints helps them keep their shape and prevents excessive spreading.
- Can I make these cookies gluten-free?
- Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend, but be sure it contains xanthan gum for structure.
- Can I prepare the dough ahead of time?
- Yes, the dough can be made a day in advance and kept refrigerated, wrapped tightly to maintain freshness.
- How do I store frosted cookies if I want them to stay soft?
- Store in an airtight container at room temperature for 1-2 days or refrigerate for longer; bring to room temperature before serving.
- Can these cookies be made without baking powder?
- Baking powder helps the cookies rise slightly and stay tender; it’s best not to omit it entirely to maintain texture.
Red Velvet Thumbprint Cookies
Delight in these soft red velvet cookies with a sweet cocoa flavor, topped with creamy, tangy cream cheese frosting for an irresistible treat perfect for any occasion.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 stick salted butter at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar plus more for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons red gel food coloring
- 1 8- ounce package cream cheese at room temperature
- 1 cup powdered sugar
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, scraping the sides as needed.
- Add the egg and vanilla extract and beat until combined, then mix in the red food coloring until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture until just combined, then refrigerate the dough until firm, about 20 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Roll tablespoonfuls of dough into balls, coat them in granulated sugar, and place them on the baking sheets about 2 inches apart.
- Make an indentation in the center of each ball with your thumb, then refrigerate until firm, about 20 minutes.
- Bake the cookies for 12 to 14 minutes, rotating the pans halfway through, until set and lightly golden on the bottom.
- Cool the cookies on the pans for 5 minutes, then transfer to a rack to cool completely.
- Beat the cream cheese and powdered sugar together until smooth and pipe or spoon about a teaspoon into each cookie indentation.
Notes
Store cookies in an airtight container for up to 3 days; refrigerate cream cheese filling separately for best freshness.
