Nothing says comfort and celebration quite like Red Velvet Thumbprint Cookies. These delightful treats perfectly combine the rich, tender crumb of red velvet with a luscious, tangy cream cheese frosting nestled in each cookie’s center. Soft yet festive, they’re perfect for special occasions or just when you want to brighten your day with a sweet homemade indulgence. Let’s dive into this baked goodness that’s as beautiful as it is delicious!
Ingredients
- All-purpose flour – 1 1/2 cups
- Unsweetened cocoa powder – 2 tablespoons
- Baking powder – 3/4 teaspoon
- Kosher salt – 1/2 teaspoon
- Salted butter – 1 stick, at room temperature
- Light brown sugar – 1/2 cup packed
- Granulated sugar – 1/2 cup, plus extra for rolling
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Red gel food coloring – 2 teaspoons
- Cream cheese – 8-ounce package, at room temperature
- Powdered sugar – 1 cup
Instructions
- Prepare Dry Ingredients
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this flavorful blend aside while you prepare the dough.
- Mix Butter and Sugars
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium speed until the mixture is light, fluffy, and creamy—about 3-4 minutes. Be sure to scrape the bowl’s sides to incorporate every bit.
- Add Wet Ingredients
- Beat in the egg and vanilla extract until fully combined. Then add the red gel food coloring and mix thoroughly until the vibrant red color is evenly distributed throughout the batter.
- Combine Dough
- Lower your mixer speed to low, and gradually incorporate the reserved dry ingredients. Mix just until the dough comes together without overworking it. Cover and refrigerate the dough for about 20 minutes to let it firm up for easier handling.
- Preheat Oven and Prep Baking Sheets
- Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and even baking.
- Shape Cookies
- Roll the chilled dough into tablespoon-sized balls. Pour some granulated sugar on a plate and roll each dough ball in it for a subtle sparkle and crunch. Place them about 2 inches apart on the baking sheets. Press your thumb gently into the center of each ball to create an indentation for the filling. Chill the arranged cookies in the fridge for another 20 minutes to maintain their shape during baking.
- Bake Cookies
- Bake the cookies for 12 to 14 minutes, rotating the pans halfway through to ensure even baking. They should be set with lightly golden bottoms. Remove from the oven and cool on the pans for 5 minutes before transferring to cooling racks to cool completely.
- Prepare Cream Cheese Frosting
- Meanwhile, beat the cream cheese and powdered sugar in a large bowl on medium speed until smooth and spreadable. Spoon or pipe about a teaspoon of the cream cheese frosting into each cookie’s thumbprint indentation.
Storage Tips
Store your Red Velvet Thumbprint Cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. For longer storage, freeze them without the cream cheese filling, then thaw and add the frosting just before serving.
Serving Suggestions
These cookies shine served with a cold glass of milk or a cup of rich hot cocoa, perfect for cozy afternoons. They also make a charming addition to any holiday cookie platter or dessert table, guaranteed to impress guests with their vibrant color and creamy centers.
Pro Tips
- Use gel food coloring to achieve a deep red hue without thinning the dough.
- Chilling the dough twice helps maintain the thumbprint shape and prevents spreading during baking.
- For easier filling, pipe cream cheese frosting using a piping bag or a zip-top bag with a corner snipped off.
FAQs
- Can I use regular liquid food coloring instead of gel?
- Yes, but gel coloring is recommended to maintain dough consistency and achieve a rich, vibrant red without adding extra moisture.
- How do I prevent the cookies from spreading too much while baking?
- Chilling the dough before shaping and again after shaping is key. Also, avoid over-mixing the dough.
- Can I make the cream cheese filling ahead of time?
- Yes, the frosting can be made a day ahead and stored in the refrigerator. Bring it to room temperature before piping.
- Are these cookies gluten-free?
- This recipe calls for all-purpose flour. To make it gluten-free, substitute with a 1:1 gluten-free baking flour blend.
- Can I freeze these cookies?
- Freeze the baked cookies without the cream cheese filling in an airtight container for up to 2 months. Thaw at room temperature and add filling before serving.
- What if I don’t have cream cheese?
- You can substitute with mascarpone or a thick vanilla frosting, but the classic cream cheese flavor complements red velvet best.
Recipe Recommendations
- Try our Classic Red Velvet Cupcakes for another red velvet favorite with cream cheese frosting.
- Love cookies? Check out these Choco Chip Pecan Cookies with a nutty crunch.
- For a decadent dessert, don’t miss our Cream Cheese Swirl Brownies that combine chocolate and cream cheese magic.
Red Velvet Thumbprint Cookies
They're filled with a cream cheese frosting!
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 3/4 tsp. baking powder
- 1/2 tsp. 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 tsp. vanilla extract
- 2 tsp. 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.
- Combine the butter, granulated sugar and brown sugar in a large bowl and beat with a mixer on medium speed until light and fluffy, scraping down the sides of the bowl as needed.
- Add the egg and vanilla and beat until combined.
- Add the food coloring and beat until fully incorporated.
- Reduce the mixer speed to low and gradually beat in the flour mixture until combined.
- Refrigerate the dough until firm, about 20 minutes.
- Preheat the oven to 350˚ and line 2 baking sheets with parchment paper.
- Roll tablespoonfuls of the dough into balls.
- Pour some granulated sugar onto a plate and roll the dough balls in the sugar.
- Arrange on the prepared baking sheets, about 2 inches apart.
- Make an indentation in the center of each ball with your thumb.
- Refrigerate until firm, about 20 minutes.
- Bake the cookies, rotating the pans halfway through, until set and the bottoms are light golden brown, 12 to 14 minutes.
- Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely.
- Meanwhile, beat the cream cheese and powdered sugar in a large bowl with a mixer on medium speed until combined.
- Pipe or spoon about a teaspoon of the cream cheese filling into the indentation of each cookie.
