Red Velvet Thumbprint Cookies filled with smooth and tangy cream cheese frosting make for an irresistible treat that’s perfect for any occasion. Their vibrant red color combined with a subtle cocoa flavor creates a delightful visual and taste experience that will impress friends and family alike.

These cookies offer a lovely balance between soft, slightly chewy texture and creamy frosting centers that melt in your mouth. Whether you’re baking for holidays, gifting, or just indulging a sweet tooth, this recipe brings classic flavors to a charming cookie presentation.

Ingredients

• All-purpose flour: Provides the structure and body for the cookies, ensuring a tender yet sturdy base.
• Unsweetened cocoa powder: Adds a rich, subtle chocolate flavor that complements the red velvet theme.
• Baking powder: Acts as a leavening agent to give the cookies a light and slightly puffy texture.
• Kosher salt: Enhances overall flavor by balancing sweetness and boosting the cocoa taste.
• Salted butter: Adds moisture and richness, creating a velvety soft crumb when creamed with sugars.
• Light brown sugar: Imparts a mild molasses depth and helps create a chewy texture.
• Granulated sugar: Contributes sweetness and aids in creating a crisp exterior after rolling the dough in it.
• Large egg: Binds ingredients together while adding moisture and richness to the dough.
• Vanilla extract: Provides aromatic warmth that enhances the cookie’s flavor complexity.
• Red gel food coloring: Gives the signature vibrant red color necessary for red velvet treats without affecting texture.
• Cream cheese: Creates the creamy, tangy frosting for the filling, perfectly balancing the sweetness.
• Powdered sugar: Sweetens and thickens the cream cheese frosting to a smooth consistency ideal for piping.

Instructions

Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. This step ensures the leavening and chocolate ingredients are evenly combined, providing a consistent texture and flavor throughout the dough.

Cream Butter and Sugars

In a large bowl, beat the salted butter with both light brown sugar and granulated sugar on medium speed until the mixture becomes light, fluffy, and pale. Scrape down the bowl sides as needed to ensure all ingredients are fully incorporated, which helps achieve an even and aerated dough base.

Add Egg, Vanilla, and Red Food Coloring

Beat in the large egg and vanilla extract until fully combined. Then add the red gel food coloring and mix thoroughly until the vibrant red hue is uniform throughout the dough. These ingredients add richness, flavor, and the iconic red velvet appearance to the cookies.

Incorporate Flour Mixture and Chill Dough

Reduce mixer speed to low and gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Overmixing can develop gluten and make cookies tough, so mix gently. Refrigerate the dough for about 20 minutes until firm, which makes it easier to handle and helps maintain shape during baking.

Preheat Oven and Prepare Dough Balls

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll tablespoonfuls of dough into evenly sized balls, then roll them in extra granulated sugar to create a delicately crisp exterior after baking. Arrange the sugared dough balls 2 inches apart for even heat circulation.

Create Thumbprint Indentations and Chill Again

Press your thumb gently into the center of each dough ball to create a small, shallow well for the cream cheese filling. Chill the arranged dough balls for another 20 minutes in the refrigerator, which helps the cookies hold their shape and prevents spreading in the oven.

Bake and Cool

Bake the cookies for 12 to 14 minutes, rotating the baking sheets halfway through to ensure even browning. The cookies are ready when set and the bottoms turn a light golden brown. Allow them to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely, preserving their shape and texture.

Prepare and Add Cream Cheese Filling

While cookies cool, beat the softened cream cheese and powdered sugar on medium speed until smooth and creamy. Pipe or spoon about a teaspoon of this luscious frosting into each cookie’s indentation, completing the signature red velvet thumbprint look and adding delightful creaminess in every bite.

Storage Tips

Store these cookies in an airtight container in the refrigerator for up to 1 week to keep the cream cheese frosting fresh. For longer storage, freeze unfilled cookies and add frosting after thawing for best texture.

Serving Suggestions

Serve these cookies chilled or at room temperature alongside a hot cup of coffee or tea for a perfect pairing. They also make festive additions to dessert platters and holiday cookie exchanges.

FAQs

Can I use liquid food coloring instead of gel?

Gel food coloring is preferred because it adds vibrant color without altering dough consistency, but you can use liquid; reduce added liquid elsewhere slightly.

How long should I chill the dough if I don’t have 20 minutes?

A shorter chill of 10 minutes can help, but chilling up to 20 minutes yields better dough firmness and less spreading.

Can I make the cream cheese frosting ahead of time?

Yes, make the frosting up to 2 days ahead and keep refrigerated, bringing it to room temperature before piping.

Is it necessary to roll dough balls in sugar?

Rolling in sugar adds a subtly crunchy texture and a pretty sparkle but can be omitted if desired.

How should I store frosted cookies?

Store in an airtight container in the refrigerator for up to one week to keep the cream cheese filling fresh.

Can these cookies be frozen?

Yes, freeze unbaked dough balls or baked cookies without frosting up to 3 months; add frosting after thawing.

Red Velvet Thumbprint Cookies

Lana

Delightful red velvet cookies rolled in sugar, filled with smooth cream cheese frosting. Perfect for dessert or snack, combining rich cocoa and classic red velvet flavor with a creamy touch.

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 24 people

Calories 150 kcal

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 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, room temperature
• 1 cup powdered sugar

Instructions

 

• In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
• In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Scrape the bowl as needed.
• Add egg and vanilla extract to the butter mixture and beat until combined. Mix in red gel food coloring fully.
• Reduce mixer speed to low and gradually add the flour mixture. Combine thoroughly. Refrigerate dough until firm, about 20 minutes.
• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Shape dough into tablespoon-sized balls. Roll each ball in granulated sugar and place on prepared baking sheets about 2 inches apart.
• Press your thumb into each ball to make an indentation. Refrigerate cookies again until firm, about 20 minutes.
• Bake cookies for 12 to 14 minutes, rotating pans halfway through baking, until set and lightly golden on the bottom.
• Cool cookies on pans for 5 minutes, then transfer to wire racks to cool completely.
• Beat cream cheese and powdered sugar together until smooth. Pipe or spoon about one teaspoon of filling into each cookie indentation.

Notes

Store cookies in an airtight container refrigerated. Try substituting different flavored fillings for variety.