Red Velvet Thumbprint Cookies are a delightful treat that brings together the rich, velvety flavor of classic red velvet and the creamy tang of luscious cream cheese frosting. These bite-sized cookies are perfect for any occasion, from festive holiday gatherings to cozy afternoons with a cup of tea. The signature thumbprint indentation lends a charming homemade touch, making each cookie an irresistible indulgence.
Crafted with a blend of cocoa, brown sugar, and a vibrant red gel food coloring, these cookies offer a perfect balance of sweetness and subtle chocolaty depth. The creamy filling adds a smooth contrast to the tender cookie base, making every bite a harmonious blend of textures and flavors you’ll keep coming back for.
Why You’ll Love This Recipe
- Combines the classic flavors of red velvet and cream cheese frosting in a handheld cookie.
- The thumbprint technique creates a perfect cavity for the creamy filling.
- Easy to prepare with straightforward ingredients and steps.
- Perfect for sharing during holidays, parties, or as an everyday indulgence.
Ingredients
- 1 1/2 cups all-purpose flour – Forms the base of the dough, providing structure and tenderness.
- 2 Tbsp. unsweetened cocoa powder – Adds a mild chocolate depth essential for red velvet flavor.
- 3/4 tsp. baking powder – Helps the cookies rise slightly for a soft texture.
- 1/2 tsp. kosher salt – Balances sweetness and enhances flavors.
- 1 stick salted butter, at room temperature – Provides richness and helps create a tender crumb.
- 1/2 cup packed light brown sugar – Adds moisture and caramel notes.
- 1/2 cup granulated sugar, plus extra for rolling – Sweetens and creates a slight crunch on the cookie surface.
- 1 large egg – Binds the ingredients and adds richness.
- 2 tsp. vanilla extract – Enhances the overall flavor profile.
- 2 tsp. red gel food coloring – Delivers the iconic red velvet color without affecting texture.
- 1 8-ounce package cream cheese, at room temperature – The creamy filling’s base for smoothness and tang.
- 1 cup powdered sugar – Sweetens the cream cheese filling to perfect balance.
Instructions
- Prepare Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. This ensures even distribution of the leavening and cocoa throughout the dough. Set aside for later.
- Cream Butter and Sugars
- In a large bowl, combine the room temperature salted butter, granulated sugar, and light brown sugar. Beat with a mixer on medium speed until the mixture is light, fluffy, and creamy. Be sure to scrape down the sides of the bowl occasionally to incorporate all ingredients uniformly.
- Add Wet Ingredients and Color
- Add the large egg and vanilla extract to the creamed butter and sugar. Beat until fully combined. Slowly incorporate the red gel food coloring, mixing until the vibrant red color is evenly distributed throughout the dough.
- Combine Wet and Dry Ingredients
- Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Beat just until combined, taking care not to overmix to maintain tender cookies. Once mixed, refrigerate the dough for about 20 minutes to firm up, making it easier to handle.
- Preheat Oven and Prepare Cookie Sheets
- Preheat your oven to 350˚F (175˚C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape and Sugar Coat the Dough Balls
- Roll the chilled dough into tablespoon-sized balls. Pour a small amount of granulated sugar onto a plate and gently roll each dough ball in the sugar, coating evenly. Arrange the coated balls on the prepared baking sheets about 2 inches apart to allow for spreading.
- Create Thumbprint Indentations
- Using your thumb or the back of a spoon, gently press an indentation into the center of each dough ball. This will hold the cream cheese frosting later. For best results, refrigerate the arranged cookies for another 20 minutes to firm up before baking.
- Bake the Cookies
- Place the baking sheets in the oven and bake for 12 to 14 minutes, or until the cookies are set and the bottoms are lightly golden brown. Rotate the pans halfway through baking to promote even cooking. Once baked, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Filling
- While the cookies cool, beat the cream cheese and powdered sugar in a large bowl with a mixer on medium speed until smooth and well combined. This creamy frosting will provide a tangy sweetness that perfectly complements the red velvet base.
- Fill the Cookies
- Using a piping bag or a small spoon, carefully fill each cookie’s thumbprint indentation with about one teaspoon of the cream cheese frosting. Chill the cookies for a bit if desired before serving to help the filling set.
You Must Know
- Chilling the dough before and after shaping helps maintain shape and keeps the cookies from spreading too much.
- Use gel food coloring instead of liquid to avoid altering the dough consistency.
- Ensure cream cheese is fully softened for a smooth filling without lumps.
- Allow cookies to cool completely before filling to prevent melting the cream cheese frosting.
Storage Tips
Store your Red Velvet Thumbprint Cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They can last up to 5 days when refrigerated. For longer storage, freeze the cookies in a single layer and transfer them to a freezer-safe container; thaw at room temperature before serving.
Serving Suggestions
These cookies pair wonderfully with a hot cup of black coffee or a creamy latte. They also make a charming addition to holiday cookie platters or afternoon tea parties. For a festive look, sprinkle a little extra granulated sugar or edible glitter on top of the cream cheese filling before serving.
Professional Tips
- Use a silicon spatula to scrape down mixing bowls for thorough ingredient incorporation.
- When pressing thumbprints, don’t push too deep to avoid breaking the cookie.
- For even baking, rotate your pans halfway through the baking time.
- Use room temperature ingredients for better mixing and texture.
FAQs
- Can I use liquid food coloring instead of gel?
- Gel food coloring is preferred as it doesn’t alter the dough’s moisture content or texture, but you can use liquid if that’s all you have, just reduce any added liquids slightly.
- Can I make the dough ahead of time?
- Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. This can help intensify the flavors.
- How do I prevent the cookies from spreading too much?
- Make sure to chill the dough before rolling and after placing on the baking sheet. Using chilled dough helps the cookies retain their shape.
- Can I substitute cream cheese filling?
- You can try using marshmallow fluff or a thick vanilla frosting, but traditional cream cheese frosting complements red velvet best.
- What’s the best way to store these cookies?
- Store in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Are these cookies gluten-free?
- This recipe uses all-purpose flour, so it is not gluten-free. Substitute with a gluten-free flour blend suitable for cookies if needed.
- Can I skip the cocoa powder?
- The cocoa powder adds a subtle chocolate note essential to red velvet flavor, so it’s recommended not to skip it.
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.
