Red Velvet Thumbprint Cookies offer a delightful combination of rich cocoa flavor and classic red velvet allure, all wrapped up in a tender, buttery cookie. Filled with luscious cream cheese frosting, these treats bring a perfect balance of tangy sweetness that melts in your mouth with every bite.
Whether you’re baking for a special occasion or craving a festive snack, these cookies are sure to impress with their vibrant color, delicate crumb, and indulgent filling, making them a favorite for holidays, parties, and cozy afternoons alike.
Why You’ll Love This Recipe
- Perfectly tender cookies with the classic red velvet look and mild cocoa flavor.
- Cream cheese frosting filling adds a rich, tangy contrast that complements the cookie.
- Thumbprint design makes for beautiful presentation and easy-to-handle portions.
- Simple ingredients and straightforward instructions ideal for bakers of all levels.
Ingredients
- All-purpose flour: Provides the base structure with balanced protein content for tender yet sturdy red velvet cookies.
- Unsweetened cocoa powder: Adds mild chocolate flavor and deepens the red hue, creating that signature red velvet taste.
- Baking powder: A leavening agent that helps cookies rise slightly and stay soft inside.
- Kosher salt: Enhances all flavors and balances the sweetness in the cookie dough.
- Salted butter: Adds richness, moisture, and a creamy texture essential for soft, flavorful cookies.
- Light brown sugar: Contributes moisture and subtle caramel notes, enhancing cookie chewiness.
- Granulated sugar: Provides sweetness and helps create a light, crisp exterior when rolled in sugar.
- Large egg: Binds ingredients while adding richness and structure to the dough.
- Vanilla extract: Adds warm, aromatic complexity to deepen the cookie flavor profile.
- Red gel food coloring: Provides vibrant red color without thinning the dough, essential for that classic red velvet look.
- Cream cheese: Creates a rich, tangy, and silky filling when combined with powdered sugar.
- Powdered sugar: Sweetens and smooths the cream cheese frosting to perfect consistency.
Instructions
- Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt. This step ensures all dry ingredients are evenly distributed, which leads to a consistent texture and flavor throughout the cookies.
- Cream Butter and Sugars
- In a separate large bowl, beat the room temperature salted butter with both brown and granulated sugars on medium speed until light and fluffy, about 3-5 minutes. Scrape down the bowl as needed to fully incorporate ingredients. This aeration adds volume and creates a tender crumb.
- Add Egg, Vanilla, and Food Coloring
- Mix in the egg and vanilla extract until fully combined, then add red gel food coloring and beat until the dough takes on a uniform red hue. Using gel coloring prevents thinning the dough, maintaining the perfect consistency.
- Combine Dry Ingredients Into Wet
- Reduce mixer speed to low and gradually add the dry flour mixture to the wet ingredients. Mix just until combined to avoid overworking the dough, which can result in tough cookies. Refrigerate the dough for about 20 minutes to help it firm up and make shaping easier.
- Prepare Dough Balls and Thumbprint Indentations
- Preheat the oven to 350˚F and line two baking sheets with parchment paper. Roll the chilled dough into tablespoon-sized balls. Pour granulated sugar onto a plate and roll each dough ball to coat evenly, giving them a slight crunch. Arrange the balls about two inches apart on baking sheets. Press an indentation into the center of each ball using your thumb to create space for the filling. Refrigerate again for 20 minutes to help cookies hold their shape during baking.
- Bake Cookies
- Bake in the preheated oven for 12 to 14 minutes, rotating the baking sheets halfway through for even cooking. The cookies should be set with lightly golden bottoms yet remain soft on top. Allow them to cool for five minutes on the baking sheets before transferring to wire racks to cool completely, ensuring the perfect texture and easier handling.
- Make Cream Cheese Filling and Fill Cookies
- While cookies cool, beat together the room temperature cream cheese and powdered sugar on medium speed until smooth and fluffy. This creamy filling provides a tangy counterpoint to the sweet cookies. Use a small spoon or piping bag to fill each thumbprint indentation with about a teaspoon of cream cheese frosting. Serve immediately or chill to set the filling.
You Must Know
- Keep dough chilled before shaping and after forming thumbprints to maintain cookie shape and prevent spreading.
- Use gel food coloring to maintain dough consistency and achieve vibrant color without adding liquid.
- Allow cookies to cool completely before filling for best results and to prevent filling melting.
Storage Tips
Store these red velvet thumbprint cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze without filling for up to 3 months.
Serving Suggestions
These cookies pair wonderfully with a cup of hot coffee or creamy milk. They make festive additions to holiday dessert trays or charming gifts when packaged in decorative tins.
Professional Tips
- Chilling the dough twice ensures minimal cookie spreading and helps preserve the signature thumbprint indentation.
- For piping the filling neatly, transfer cream cheese frosting into a piping bag fitted with a small round tip.
- Use parchment paper for easy clean-up and to prevent cookies from sticking or browning unevenly.
FAQs
- Can I use regular red food coloring instead of gel?
- Gel food coloring is preferred because it adds intense color without thinning the dough. Regular liquid food coloring can alter dough consistency and may affect texture.
- Can I make these cookies dairy-free?
- You can substitute dairy butter and cream cheese with plant-based alternatives, but results may slightly differ in texture and flavor.
- How do I prevent the cookies from spreading too much?
- Chilling the dough before shaping and after forming thumbprints helps maintain cookie shape and prevents excessive spreading in the oven.
- Can I prepare the filling ahead of time?
- Yes, prepare the cream cheese frosting the day before and store covered in the refrigerator. Bring to room temperature and re-whip before filling cookies.
- What is the best way to store filled cookies?
- Keep filled cookies in an airtight container in the refrigerator to preserve freshness and prevent the cream cheese filling from spoiling.
- Can these cookies be frozen?
- Freeze unfilled cookie dough or baked cookies in airtight containers for up to three months. Thaw and add filling when ready to serve.
Red Velvet Thumbprint Cookies
Delightful red velvet cookies with a soft texture, filled with creamy cream cheese frosting. Perfect for a sweet snack or dessert with a festive touch.
Equipment
- 1 mixer stand or hand mixer
- 2 baking sheet lined with parchment paper
- 1 medium bowl for dry ingredients
- 1 large bowl for dough and frosting
- 1 plate for rolling dough balls in sugar
- 1 spoon or piping bag for filling 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 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
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl and set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, scraping the bowl as needed.
- Add the egg and vanilla extract and mix until combined.
- Beat in red gel food coloring until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Refrigerate dough for about 20 minutes to firm up.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll tablespoon-sized portions of dough into balls, then roll each ball in granulated sugar to coat.
- Place dough balls about 2 inches apart on prepared baking sheets and press an indentation in the center of each with your thumb.
- Refrigerate the cookie dough balls on the baking sheets until firm, about 20 minutes.
- Bake the cookies, rotating pans halfway through, for 12 to 14 minutes until set and bottoms are lightly golden.
- Cool cookies on pans for 5 minutes before transferring to wire racks to cool completely.
- While cookies cool, beat cream cheese and powdered sugar in a large bowl until smooth and creamy.
- Pipe or spoon about a teaspoon of cream cheese frosting into the thumbprint indentation of each cookie.
Notes
- Chill dough well to prevent spreading.
- Use gel food coloring for vibrant red without altering dough texture.
- Store cookies in an airtight container refrigerated up to 3 days.
- Freeze unfilled cookies and frost after thawing.
