Red Velvet Thumbprint Cookies filled with luscious cream cheese frosting are the perfect balance of rich cocoa flavor and sweet tangy cream cheese. Their vibrant red hue and irresistible softness make them an eye-catching treat that’s ideal for any occasion, from holiday parties to everyday snacking.

These cookies combine tender, cocoa-infused dough rolled in sugar with a smooth cream cheese filling, creating a delightful texture and flavor contrast that will captivate your taste buds. Let’s dive into making these charming little beauties from scratch!

Ingredients

• All-purpose flour: Provides structure and a tender crumb for the cookie dough.
• Unsweetened cocoa powder: Adds rich chocolatey depth and classic red velvet flavor.
• Baking powder: Helps the cookies rise slightly for a light texture.
• Kosher salt: Balances sweetness and enhances flavor complexity.
• Salted butter: Adds smooth richness and moisture to the dough, softened to room temperature for easy mixing.
• Light brown sugar: Imparts subtle molasses sweetness and helps keep cookies moist.
• Granulated sugar: Contributes sweetness and creates a pleasant cookie exterior when rolled.
• Large egg: Binds ingredients and adds tenderness and richness.
• Vanilla extract: Boosts flavor, complementing the cocoa and cream cheese.
• Red gel food coloring: Provides vivid, classic red velvet color without altering dough consistency.
• Cream cheese: Softened to room temperature, it creates a smooth, tangy filling.
• Powdered sugar: Sweetens and thickens the cream cheese frosting for perfect consistency.

Instructions

Prepare Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. This ensures everything is well combined, providing even distribution of each ingredient to build a consistent dough base with balanced flavors.

Cream Butter and Sugars

In a large bowl, beat together the salted butter, granulated sugar, and light brown sugar on medium speed until the mixture is pale and fluffy. Scrape down the bowl’s sides as needed to incorporate all ingredients for a smooth, aerated base that helps create tender cookies.

Add Wet Ingredients and Color

Mix in the large egg and vanilla extract until fully combined. Add the red gel food coloring and continue beating until the dough takes on a vibrant red hue. Lower mixer speed to incorporate the dry ingredients gently without overmixing.

Combine Dry and Wet Mixtures

Gradually add the flour mixture to the wet ingredients, beating on low speed until just combined. Avoid overmixing to maintain a soft cookie texture. Chill the dough in the refrigerator for about 20 minutes to firm it up for easier shaping.

Shape and Sugar Coat Cookies

Preheat the oven to 350˚F and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of dough, rolling each into a smooth ball. Roll the balls in granulated sugar, which creates a slight crunch and pretty sparkle when baked.

Create Indentations with Thumb

Place dough balls about 2 inches apart on the baking sheets. Use your thumb to press gently into the center of each cookie to form an indentation for the cream cheese filling. Chill the shaped cookies again for about 20 minutes to help them hold shape during baking.

Bake the Cookies

Bake the cookies for 12 to 14 minutes, rotating the pans halfway through for even baking. They should be set with light golden bottoms, ensuring a tender yet slightly crisp cookie. Cool for 5 minutes on the pan before transferring to wire racks to cool fully.

Make Cream Cheese Filling and Fill Cookies

While cookies cool, beat the softened cream cheese with powdered sugar until smooth and creamy. Spoon or pipe about a teaspoon of the cream cheese frosting into each cookie’s thumbprint indentation, adding a delicious creamy contrast to the cocoa dough.

Storage Tips

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. You can also freeze the baked, cooled cookies (without filling) for up to 2 months, then thaw and fill before serving.

Serving Suggestions

Serve these thumbprint cookies alongside a hot cup of coffee or tea for an irresistible treat. They also make charming party favors or dessert table additions, perfect for holidays or special occasions.

FAQs

Can I use regular liquid food coloring instead of gel?

Regular liquid food coloring may thin the dough, affecting texture and spread. Gel coloring is best for vibrant color without altering consistency.

How do I prevent cookies from spreading too much?

Chilling the dough and shaped cookies before baking helps maintain shape and preserves the thumbprint indentation.

Can I make the cream cheese filling ahead of time?

Yes, prepare the filling a day ahead and keep refrigerated in an airtight container. Bring to room temperature before piping for easier handling.

Are these cookies suitable for freezing?

You can freeze baked cookies without filling for up to 2 months. Thaw completely before adding cream cheese frosting.

What can I substitute for cream cheese in the filling?

For a dairy-free option, try blended silken tofu sweetened with powdered sugar, though texture and flavor will vary.

Can I make these cookies without food coloring?

Yes, but the cookies will resemble chocolate thumbprint cookies without the characteristic red velvet color.

Red Velvet Thumbprint Cookies

Lana

Delightful red velvet cookies filled with creamy, sweetened cream cheese frosting. Perfectly soft with a subtle cocoa flavor and a vibrant red color, ideal for a festive dessert or snack.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 14 minutes mins

Total Time 44 minutes mins

Course cookie, Dessert

Cuisine American

Servings 24 people

Calories 160 kcal

Equipment

• 1 mixer for creaming butter and mixing dough
• 2 baking sheets lined with parchment paper
• 1 medium bowl for dry ingredients
• 1 large bowl for mixing dough and frosting

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 1/2 cup salted butter, room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar plus extra 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 together flour, cocoa powder, baking powder, and salt in a medium bowl; 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 to the butter mixture and beat until combined.
• Mix in the red gel food coloring until fully incorporated.
• Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
• Refrigerate the dough until firm, about 20 minutes.
• Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Roll tablespoonfuls of dough into balls, then roll them in granulated sugar.
• Arrange the balls on the baking sheets about 2 inches apart and press an indentation into the center of each with your thumb.
• Refrigerate the shaped dough for about 20 minutes to firm.
• Bake the cookies for 12 to 14 minutes until set and the bottoms are lightly golden, rotating pans halfway through baking.
• Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
• Beat cream cheese and powdered sugar in a large bowl on medium speed until smooth.
• Pipe or spoon about a teaspoon of cream cheese filling into the indentation of each cooled cookie.

Notes

Store cookies in an airtight container in the refrigerator. For variety, try different colored frosting or add sprinkles.