Red Velvet Thumbprint Cookies filled with a luscious cream cheese frosting bring together the classic flavors of red velvet cake and the joy of bite-sized cookies. These vibrant cookies offer a perfect balance of rich cocoa and tangy cream cheese, making them an irresistible treat for any occasion.

The soft, buttery dough is tinted with red gel food coloring to give these cookies their signature hue, while the creamy filling adds a delightful contrast. Whether you’re serving them at a holiday gathering, a cozy afternoon tea, or a festive brunch, these cookies are sure to impress.

Ingredients

• 1 1/2 cups all-purpose flour: Finely sifted, essential for providing structure and a tender crumb in these cookies.
• 2 Tbsp. unsweetened cocoa powder: Adds a mild chocolate flavor and enhances the red velvet taste.
• 3/4 tsp. baking powder: Helps the cookies rise slightly for a soft texture.
• 1/2 tsp. kosher salt: Balances sweetness and enhances all other flavors in the dough.
• 1 stick salted butter, at room temperature: Provides richness and moisture to the cookie dough.
• 1/2 cup packed light brown sugar: Adds a hint of caramel flavor and keeps cookies moist.
• 1/2 cup granulated sugar, plus more for rolling: Sweetens the dough and creates a slightly crunchy exterior when rolled.
• 1 large egg: Binds the ingredients and adds to the chewy texture.
• 2 tsp. vanilla extract: Adds warm, classic flavor depth to the cookie dough.
• 2 tsp. red gel food coloring: Provides vibrant red color without altering texture.
• 1 8-ounce package cream cheese, at room temperature: Smooth, tangy base of the luscious frosting filling.
• 1 cup powdered sugar: Sweetens and thickens the cream cheese frosting for piping.

Instructions

1. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly combined. Set this dry mixture aside as it forms the foundation of your dough.
2. In a separate large bowl, use a mixer to beat the room temperature butter with granulated sugar and light brown sugar on medium speed. Continue mixing until the mixture becomes light, fluffy, and creamy, scraping down the sides occasionally for even texture.
3. Add the large egg and vanilla extract to the butter-sugar mixture, beating until fully combined and smooth. Then, add the red gel food coloring, mixing thoroughly until the dough turns a vibrant red hue.
4. Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined without overworking the dough. Cover and refrigerate the dough for about 20 minutes to firm up for easier handling.
5. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll the chilled dough into tablespoon-sized balls. Pour some granulated sugar onto a plate and roll each dough ball in the sugar, coating them evenly for a slightly crispy outer layer.
6. Arrange the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. 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 firm up the cookies before baking.
7. Bake the cookies in the preheated oven for 12 to 14 minutes, rotating the pans halfway through baking to ensure even coloring and doneness. The cookies should feel set and the bottoms turn a light golden brown. Allow them to cool on the pans for 5 minutes before transferring to wire racks to cool completely.
8. While the cookies cool, prepare the cream cheese frosting. Beat the room temperature cream cheese and powdered sugar together in a large bowl using a mixer on medium speed until smooth, creamy, and fully combined without lumps.
9. Once the cookies are completely cooled, pipe or spoon about one teaspoon of the cream cheese frosting into the thumbprint well of each cookie. Serve immediately or store as directed.

Storage Tips

Store these cream cheese filled thumbprint cookies in an airtight container in the refrigerator for up to 5 days to keep the frosting fresh. For longer storage, freeze the cookies in a single layer inside a sealed container for up to one month and thaw in the fridge before serving.

Serving Suggestions

Serve these red velvet thumbprint cookies with a cup of your favorite coffee or tea for an indulgent snack. They’re also perfect on dessert platters at holiday parties or paired with fresh berries for a colorful brunch spread.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is recommended as it won’t alter the dough’s consistency, but you can use liquid in small amounts. Be cautious to avoid thinning the dough.

Can these cookies be made dairy-free?

Yes, substitute dairy-free butter and cream cheese alternatives, but texture and taste may slightly differ.

How should I store these cookies if planning to serve in a day or two?

Keep the cookies without frosting in an airtight container at room temperature overnight, then add the cream cheese filling fresh before serving.

Can I make the dough and frosting ahead of time?

Yes, dough can be made and frozen for up to one month. Cream cheese frosting is best made fresh but can be refrigerated for 1-2 days.

What if my cookies spread too much while baking?

Ensure your dough is chilled well before baking and avoid using too much butter or liquid ingredients.

Can I substitute the cream cheese filling with other fillings?

Absolutely! Nut butters, chocolate ganache, or fruit preserves make delicious alternative fillings.

Are these cookies gluten-free?

The recipe calls for all-purpose flour, but you can substitute with a gluten-free flour blend suitable for baking, adjusting as necessary.

Red Velvet Thumbprint Cookies

Lana

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.

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 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.