Indulge in the rich and festive flavors of these Red Velvet Thumbprint Cookies, a perfect treat for any occasion. Soft, tender cookies with a subtle cocoa undertone are beautifully contrasted by a luscious cream cheese frosting nestled right in the thumbprint center.

Whether for holiday celebrations, red-themed parties, or simply a delightful snack, these cookies offer a wonderful balance of sweet and tangy flavors that are sure to impress friends and family alike.

Ingredients

• 1 1/2 cups all-purpose flour: Finely sifted flour provides structure and a tender crumb for perfectly soft cookies.
• 2 Tbsp. unsweetened cocoa powder: Adds a mild chocolate flavor and rich red velvet color tone.
• 3/4 tsp. baking powder: Leavens the cookies, ensuring they rise slightly and stay light.
• 1/2 tsp. kosher salt: Enhances and balances the sweetness in the cookies.
• 1 stick salted butter, at room temperature: Creamy butter adds moisture and flavor to the dough.
• 1/2 cup packed light brown sugar: Imparts a subtle caramel taste with natural sweetness and moisture.
• 1/2 cup granulated sugar: Helps create a light, sweet base and a slight crisp on the cookie exterior.
• 1 large egg: Binds ingredients together and enriches the dough.
• 2 tsp. vanilla extract: Adds a warm, fragrant flavor depth to the cookie dough.
• 2 tsp. red gel food coloring: Provides vibrant color without altering batter consistency.
• 1 8-ounce package cream cheese, at room temperature: Smooth and tangy filling base for the frosting center.
• 1 cup powdered sugar: Sweetens and thickens the cream cheese frosting filling perfectly.

Instructions

1. Step 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 for later use.

2. Step 2:

   Using a mixer on medium speed, beat the softened butter along with the granulated and light brown sugars in a large bowl until the mixture is light, fluffy, and creamy. Scrape the bowl sides as needed to ensure even mixing throughout.

3. Step 3:

   Add the large egg and vanilla extract to the butter and sugar mixture. Continue beating until fully incorporated, then mix in the red gel food coloring, blending until the dough achieves a consistent deep red shade.

4. Step 4:

   Reduce the mixer speed to low and gradually add the previously mixed flour mixture. Beat just until combined and no flour streaks remain. Cover the dough and refrigerate for about 20 minutes until it becomes firm and easier to handle.

5. Step 5:

   Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the chilled dough and scoop tablespoon-sized portions, rolling each into smooth balls.

6. Step 6:

   Pour some granulated sugar onto a plate. Roll each cookie dough ball gently in the sugar to create a sparkling, sweet crust. Place them spaced about 2 inches apart on the prepared baking sheets.

7. Step 7:

   Using your thumb or the back of a small spoon, press down in the center of each cookie dough ball to create an indentation suitable for filling. Place the trays back in the refrigerator for another 20 minutes to firm up.

8. Step 8:

   Bake the cookies in the preheated oven for 12 to 14 minutes, rotating the pans halfway through the baking time to ensure even cooking. The cookies should be set and the bottoms just lightly golden.

9. Step 9:

   Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. This prevents breakage and keeps their perfect shape.

10. Step 10:

    While the cookies cool, prepare the cream cheese frosting by beating the cream cheese and powdered sugar together at medium speed until smooth and creamy. Spoon or pipe about one teaspoon of the filling into each cookie’s thumbprint indentation.

Storage Tips

Store these thumbprint cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them without the cream cheese filling, then fill and thaw before serving.

Serving Suggestions

Serve these festive red velvet cookies with a cup of hot tea or coffee for a cozy treat. They also make delightful additions to holiday cookie platters or party dessert tables.

FAQs

Can I make these cookies without red food coloring?

Yes, the cookies will have more of a chocolate hue without the coloring but will still taste delicious.

Can I use flavored cream cheese for the filling?

Absolutely, flavored cream cheese like strawberry or vanilla can add an interesting taste variation to the filling.

How do I prevent the cream cheese filling from melting?

Keep the cookies refrigerated and add the filling just before serving to maintain its texture.

Can I make the dough ahead of time?

Yes, dough can be refrigerated for up to 24 hours or frozen for up to 3 months before baking.

What is the best way to store these cookies?

Store in an airtight container in the refrigerator to keep the cream cheese fresh and the cookies soft.

Can I double the recipe for a larger batch?

Yes, the recipe scales well; just be sure to chill the dough adequately between batches.

Is there a substitute for cream cheese in the filling?

You could use mascarpone or a thick yogurt, but cream cheese provides the classic tangy balance.

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.