If you’re looking for a show-stopping holiday treat or a fun twist on your favorite cookie, these Red Velvet Thumbprint Cookies are sure to win hearts. With their rich red hue and a luscious cream cheese frosting nestled in the center, they marry the classic velvet cake flavors with a delightful, bite-sized form. Perfect for sharing with loved ones or indulging as a cozy late-night snack!
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, softened to room temperature – 1 stick (8 tablespoons)
- Light brown sugar, packed – 1/2 cup
- Granulated sugar – 1/2 cup, plus extra for rolling
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Red gel food coloring – 2 teaspoons
- Cream cheese, softened to room temperature – 1 (8-ounce) package
- Powdered sugar – 1 cup
Instructions
- Mix Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. Set this mixture aside for now.
- Beat Butter and Sugars
- In a large bowl, combine the softened salted butter, granulated sugar, and light brown sugar. Using an electric mixer on medium speed, beat until the mixture is light, fluffy, and creamy. Scrape down the bowl sides as needed to ensure even mixing.
- Add Egg, Vanilla, and Food Coloring
- Beat in the large egg and vanilla extract until fully combined. Then add the red gel food coloring and beat on medium speed until the dough has an even, vibrant red color.
- Combine with Dry Ingredients
- Lower the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Avoid overmixing to keep the cookie tender. Refrigerate the dough for about 20 minutes until firm enough to handle.
- Prepare for Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll tablespoon-sized portions of dough into balls. Pour some granulated sugar onto a plate and roll each dough ball gently in the sugar to coat. Place them on the prepared baking sheets about 2 inches apart. Use your thumb to gently press an indentation into the center of each dough ball. Chill the shaped cookies in the refrigerator for another 20 minutes to help them hold their shape.
- Bake the Cookies
- Bake the chilled cookies for 12 to 14 minutes, rotating the baking sheets halfway through the bake time to ensure even browning. The cookies should be set with the bottoms turning light golden brown. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- Make the Cream Cheese Filling
- While the cookies cool, beat the softened cream cheese and powdered sugar together in a large bowl using a mixer at medium speed. Mix until smooth and creamy.
- Fill the Cookies
- Use a piping bag or a small spoon to fill each cookie’s thumbprint indentation with about one teaspoon of the cream cheese frosting. Let the frosting set slightly before serving—or enjoy immediately!
Storage Tips
Store these delightful cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They will stay good for up to 5 days. For longer storage, freeze the baked cookies (without filling) in a sealed container for up to 3 months, then thaw and fill before serving.
Serving Suggestions
These red velvet thumbprint cookies are perfect paired with a warm cup of coffee, tea, or a glass of cold milk. They also make a festive addition to holiday dessert platters or cookie exchanges. For an extra indulgent treat, serve alongside fresh berries or whipped cream.
Pro Tips
- Use gel food coloring to achieve the vibrant red color without altering the dough’s consistency.
- Chilling the dough and shaped cookies helps prevent spreading and keeps the thumbprint perfectly defined.
- For a fun variation, try adding a pinch of cinnamon or espresso powder to the dry ingredients to deepen the flavor complexity.
FAQs
- Can I substitute the cream cheese filling with something else?
- Absolutely! You can try a vanilla buttercream, chocolate ganache, or even jam for a different twist on these thumbprint cookies.
- Do I need to use red gel food coloring?
- Gel food coloring provides a richer, more vibrant red without thinning the dough, but liquid food coloring can work—just use more for a deeper color, keeping in mind it may affect the dough slightly.
- Can I make these cookies vegan?
- You can substitute the butter and cream cheese with vegan alternatives and use a flax egg instead of a chicken egg to make these cookies vegan-friendly.
- How do I prevent the cookies from cracking?
- Be sure not to overmix the dough and chill it well before baking. Softened butter should be at room temperature to ensure proper creaming but not melted.
- Can I make these cookies ahead of time?
- Yes! The dough can be prepared and chilled up to 24 hours in advance. Filled cookies are best made the same day for freshness.
- Why are my cookies not spreading evenly?
- This often happens when dough isn’t chilled long enough or when the oven temperature is too low. Ensure the dough is chilled well and your oven is preheated properly.
- Can I add nuts to the recipe?
- Yes, chopped pecans or walnuts can be added to the dough for extra crunch, but avoid filling the thumbprint with nuts as it may affect the cream cheese frosting texture.
Recipe Recommendations
- Try our Classic Red Velvet Cake for a celebration-sized treat.
- Enjoy bite-sized delights with Cream Cheese Stuffed Chocolate Cupcakes for another luscious dessert.
- Warm up with our Decadent Hot Chocolate Cookies featuring rich cocoa and marshmallow topping.
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.
