There’s something magical about red velvet that just melts hearts—especially when it comes in the form of a cookie! These Red Velvet Thumbprint Cookies are tender, buttery, and beautifully tinted with vibrant red gel food coloring. The best part? Each cookie is filled with a luscious cream cheese frosting that adds the perfect tangy sweetness. Whether you’re baking for a cozy afternoon treat or looking to impress at your next holiday gathering, these cookies deliver a delightful balance of flavors and textures that everyone will adore.
Ingredients
- All-purpose flour – 1 1/2 cups
- Unsweetened cocoa powder – 2 Tbsp.
- Baking powder – 3/4 tsp.
- Kosher salt – 1/2 tsp.
- Salted butter, at room temperature – 1 stick
- Light brown sugar, packed – 1/2 cup
- Granulated sugar – 1/2 cup, plus extra for rolling
- Large egg – 1
- Vanilla extract – 2 tsp.
- Red gel food coloring – 2 tsp.
- Cream cheese, at room temperature – 1 8-ounce package
- Powdered sugar – 1 cup
Instructions
- Prepare the Dry Ingredients
- In a medium bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined. Set aside.
- Cream Butter and Sugars
- In a large mixing bowl, beat the softened salted butter with the light brown sugar and granulated sugar on medium speed until the mixture is light, fluffy, and pale, about 3-4 minutes. Pause occasionally to scrape down the bowl’s sides to ensure even mixing.
- Add Egg, Vanilla, and Food Coloring
- Beat in the large egg followed by the vanilla extract until fully incorporated. Then add the red gel food coloring and beat again until the dough turns a uniform rich red color.
- Incorporate Dry Ingredients and Chill Dough
- Reduce your mixer speed to low and gradually add the flour mixture, stirring just until the dough comes together. Avoid over-mixing to keep cookies tender. Wrap or cover the dough and refrigerate until firm, about 20 minutes.
- Form and Chill Cookie Balls
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. Using a tablespoon, scoop portions of dough and roll into smooth balls. Roll each ball in extra granulated sugar to coat, then place them 2 inches apart on the baking sheets. Press your thumb into the center of each ball to create a thumbprint indentation. Refrigerate the prepared trays for about 20 minutes to help the cookies hold their shape while baking.
- Bake and Cool
- Bake the cookies for 12 to 14 minutes, rotating the baking sheets halfway through for even browning. The cookies should be set and their bottoms lightly golden. Let them cool on the pans for 5 minutes before transferring to wire racks to cool completely to ensure the filling won’t melt.
- Make the Cream Cheese Filling and Fill Cookies
- While the cookies cool, beat the cream cheese with powdered sugar on medium speed until smooth and creamy. Once the cookies are cool, pipe or spoon about a teaspoon of the cream cheese frosting into each thumbprint well. Serve immediately or chill until ready to enjoy.
Storage Tips
Store these cookies in an airtight container in the refrigerator for up to one week to keep the cream cheese filling fresh. For longer storage, freeze the baked cookies without filling for up to three months and fill them just before serving. Allow refrigerated cookies to come to room temperature before eating to enjoy optimal flavor and texture.
Serving Suggestions
These thumbprint cookies pair wonderfully with a cup of hot coffee, tea, or even a glass of cold milk. For festive occasions, arrange them on a pretty platter alongside other holiday treats. Their vibrant red color also makes them an eye-catching addition to Valentine’s Day or Christmas cookie exchanges.
Pro Tips
- Use gel food coloring to achieve a bright, vivid red hue without altering the dough’s consistency.
- Chilling the dough and shaped cookie balls helps maintain their shape and prevents excessive spreading during baking.
- For beautifully even thumbprints, use a small spoon or measuring spoon handle if your thumb is too wide or soft.
FAQs
- Can I substitute cream cheese with mascarpone in the filling?
- Yes! Mascarpone will provide a slightly milder, creamier texture and taste but works beautifully as a substitute in the filling.
- What if I don’t have red gel food coloring?
- While gel is preferred for vibrant color, you can use liquid food coloring, but add it sparingly to avoid changing dough texture.
- Can I make these cookies gluten-free?
- Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend, making sure it contains xanthan gum for proper texture.
- How long do these cookies stay fresh?
- Stored in an airtight container in the fridge, they stay fresh for up to one week. The cream cheese filling is best enjoyed within this timeframe.
- Can I freeze these cookies with the filling?
- It’s better to freeze the cookies unfrosted and fill them fresh after thawing, which preserves the texture of both cookie and filling.
- How can I make the cookies more moist?
- Ensure you don’t overbake and consider adding a teaspoon of sour cream or Greek yogurt to the dough for extra moisture if desired.
- Is it okay to use salted butter in the dough?
- Yes, salted butter is recommended here to enhance the flavor, but omit additional salt if you prefer unsalted butter.
Recipe Recommendations
- Try our Decadent Red Velvet Cupcakes for a fluffy, tender twist on this classic flavor.
- Love thumbprint cookies? Check out our Chocolate Date Thumbprint Cookies for a rich, sweet delight.
- If you want a creamy frosting option, our Easy Cream Cheese Frosting pairs perfectly with many desserts.
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 degrees Fahrenheit 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.
