Indulge in the perfect union of classic red velvet flavor and delightful cream cheese frosting nestled right in the center of buttery thumbprint cookies. These festive little treats offer a perfect balance of rich cocoa, vibrant red hue, and smooth, tangy filling that will captivate your taste buds and impress your guests.
Whether for special occasions or cozy afternoons, these Red Velvet Thumbprint Cookies are a visual and flavorful delight. Their soft texture combined with the creamy filling makes every bite a comforting and joyous experience.
- Bright red, visually stunning cookies perfect for celebrations and holidays.
- The cream cheese frosting adds a smooth, tangy contrast to the cocoa-flavored cookie base.
- Easy to prepare with simple pantry ingredients and minimal effort for maximum effect.
- Great for gifting, parties, or pairing with coffee or tea for a sweet treat.
Ingredients
- All-purpose flour: Provides the structure and tenderness for the cookie dough with a balanced chewiness.
- Unsweetened cocoa powder: Adds rich chocolate flavor and deep color essential to red velvet treats.
- Baking powder: A leavening agent that gives the cookies a light and slightly puffy texture.
- Kosher salt: Enhances all the flavors and balances the sweetness in the dough.
- Salted butter: Adds richness, moisture, and a silky texture; softened for easy mixing.
- Light brown sugar: Brings mild caramel notes and helps keep the cookies soft and chewy.
- Granulated sugar: Contributes sweetness and crunch when rolling the dough balls.
- Large egg: Binds ingredients together and adds moisture for tender cookies.
- Vanilla extract: Infuses subtle warmth and depth of flavor to complement the cocoa and cream cheese.
- Red gel food coloring: Provides vibrant red color without altering the dough consistency.
- Cream cheese: For the luscious, tangy frosting filling; softened to blend smoothly.
- Powdered sugar: Sweetens and thickens the cream cheese frosting for perfect piping consistency.
Instructions
- Combine Dry Ingredients
-
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. This step ensures even distribution of the leavening agent and cocoa flavor, avoiding clumps and promoting uniform texture throughout the cookies.
- Cream Butter and Sugars
-
In a large bowl, beat the softened butter with granulated and brown sugars on medium speed until light and fluffy. This process incorporates air, creating a tender crumb and helps the sugars dissolve into the fat for a smoother dough.
- Add Egg, Vanilla, and Food Coloring
-
Add the egg and vanilla extract to the creamed mixture and beat until fully combined. Then incorporate the red gel food coloring, blending thoroughly to achieve that iconic deep red hue without compromising texture.
- Incorporate Dry Ingredients
-
Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mixing slowly prevents overworking the dough while ensuring all components come together in a smooth, pliable consistency.
- Chill the Dough
-
Cover and refrigerate the dough for about 20 minutes to firm up. Chilling makes the dough easier to handle and helps maintain the cookie shape during baking, resulting in tidy, uniform cookies.
- Preheat Oven and Prepare Baking Sheets
-
Set the oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and promotes even heat circulation around the cookies.
- Shape Dough Balls and Sugar Roll
-
Roll tablespoon-sized portions of dough into balls, then gently roll each in granulated sugar for a slight crunch and sparkly exterior. Place them 2 inches apart on the prepared sheets to allow expansion without sticking.
- Create Thumbprint Indentations
-
Press the center of each dough ball with your thumb to make a deep indentation for the filling. Chill the assembled cookies for an additional 20 minutes to ensure they hold their shape during baking.
- Bake Cookies
-
Bake the cookies for 12 to 14 minutes, rotating the pans halfway through to ensure even baking. Remove once the bottoms turn light golden brown and the tops are set but still soft.
- Cool Completely on Rack
-
Allow the cookies to cool for 5 minutes on the baking sheets before transferring to wire racks to cool fully. This prevents the cookies from becoming soggy and prepares them for filling.
- Prepare Cream Cheese Frosting
-
Beat softened cream cheese with powdered sugar on medium speed until smooth and creamy. This sweet and tangy filling complements the chocolatey cookie base beautifully.
- Fill Thumbprints
-
Pipe or spoon about a teaspoon of cream cheese frosting into each cookie’s indentation. The creamy center adds luscious contrast in both texture and flavor, completing these festive Red Velvet Thumbprint Cookies.
- Use gel food coloring for vibrant red without thinning the dough, unlike liquid dyes.
- Chilling the dough twice helps the cookies maintain shape and develop texture.
- If cream cheese is too soft, the filling may spread too much when piping—chill if necessary.
Storage Tips
Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. For longer storage, freeze the baked and filled cookies for up to 2 months, thaw before serving.
Serving Suggestions
Serve these thumbprint cookies with a warm cup of coffee, tea, or hot chocolate for a cozy treat. They also make lovely additions to holiday dessert platters or as charming homemade gifts.
- Softened cream cheese blends best when it’s at room temperature to avoid lumps in the frosting.
- Press the thumbprint indents deep enough to hold the filling without spilling over during baking.
- Rotate baking sheets halfway through baking to achieve even coloring and texture.
- Use parchment for easy cleanup and to prevent browning on the cookie bottoms.
FAQs
- Can I substitute the cream cheese filling with something else?
-
Yes, you can replace the cream cheese frosting with chocolate ganache, Nutella, or jam for a different but equally delicious filling.
- How can I make these cookies less sweet?
-
Reduce the amount of powdered sugar in the filling slightly or use less sugar when rolling the dough balls, but keep some sweetness for balance.
- Can I make the dough ahead of time?
-
Absolutely! The dough can be refrigerated for up to 24 hours or frozen for up to 1 month. Thaw before shaping and baking.
- What if I don’t have red gel food coloring?
-
Gel food coloring is best for vibrant color without affecting texture, but you can try liquid color. Expect a less intense hue and a slightly softer dough.
- How should I store leftover cookies with cream cheese filling?
-
Store in an airtight container in the fridge to keep the filling firm and fresh for several days.
- Can these cookies be made gluten-free?
-
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking to maintain texture.
- Do these cookies freeze well?
-
Yes, freeze unfilled cookies for best results. You can also freeze filled cookies but store in a single layer to avoid sticking.
Red Velvet Thumbprint Cookies
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.
