Indulge in the delightful charm of these Red Velvet Thumbprint Cookies, filled with luscious cream cheese frosting. These cookies combine the rich, cocoa-infused red velvet dough with a smooth and tangy cream cheese filling, creating the perfect harmony of flavors and textures in every bite.
Whether you’re baking for a festive occasion or simply craving a sweet treat, these beautifully colored cookies are sure to impress. Their soft centers and crisp edges make them a favorite for cookie lovers who appreciate a little twist on classic thumbprint 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, at 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, at room temperature
- 1 cup powdered sugar
Instructions
- Prepare the 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 easy incorporation later.
- Cream the butter and sugars
- In a large mixing bowl, combine the softened salted butter with the granulated sugar and packed light brown sugar. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and well combined, scraping down the sides as needed to ensure even mixing.
- Add egg, vanilla, and food coloring
- Beat the large egg and vanilla extract into the butter-sugar mixture until fully incorporated. Then add the red gel food coloring and continue to beat until the dough takes on a vibrant, uniform red color.
- Combine wet and dry ingredients
- Reduce the mixer speed to low and gradually add the prepared dry flour mixture, mixing just until combined. Avoid overmixing to keep the cookies tender. Wrap or cover the dough, and refrigerate for about 20 minutes to firm up.
- Preheat oven and prepare trays
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Form and roll dough balls
- Using a tablespoon measure, scoop portions of dough and roll each into a smooth ball. Place some granulated sugar on a plate and roll each dough ball in the sugar to coat. Arrange the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Make thumbprint indentations
- Press your thumb or the back of a small spoon gently into the center of each dough ball to create an indentation. Return the trays to the refrigerator and chill the cookies for about 20 minutes to help maintain their shape while baking.
- Bake the cookies
- Bake the cookies in the preheated oven for 12 to 14 minutes, rotating the pans halfway through for even cooking. The cookies are done when they are set on top and the bottoms have turned a light golden brown.
- Cool the cookies
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before filling.
- Prepare the cream cheese filling
- While the cookies cool, beat the cream cheese and powdered sugar together in a large bowl using a mixer on medium speed until the filling is smooth, creamy, and well combined.
- Fill the cookies
- Pipe or spoon about one teaspoon of the cream cheese filling into the thumbprint indentation of each cookie, spreading it evenly without overflowing.
Why You’ll Love This Recipe
- The vibrant red velvet dough provides a visually stunning and festive treat.
- The cream cheese frosting adds a tangy richness that perfectly complements the cocoa flavor.
- These cookies have a soft, melt-in-your-mouth texture with a delightful sugar crunch on the outside.
You Must Know
- Refrigerating the dough twice helps the cookies keep their shape and prevents spreading during baking.
- Using red gel food coloring instead of liquid will give the most vivid and vibrant color.
- Make sure the cream cheese is at room temperature to achieve a smooth, lump-free filling.
Professional Tips
- Scoop dough balls with a cookie or ice cream scoop for consistent size and even baking.
- If you prefer a sweeter filling, adjust the powdered sugar to taste or add a drop of vanilla extract.
- For an extra festive touch, dust the finished cookies with a light sprinkle of cocoa powder or edible glitter.
Storage Tips
Store these cookies in an airtight container in the refrigerator to keep the cream cheese filling fresh. They can be stored for up to 5 days. For longer storage, freeze the cookies without filling, then add the filling after thawing for best texture.
Serving Suggestions
Serve these red velvet thumbprint cookies with a hot cup of coffee, tea, or milk for a delightful snack. They also make a beautiful addition to holiday dessert platters or themed party spreads.
FAQs
- Can I make the dough ahead of time?
- Yes, the dough can be made a day ahead and refrigerated overnight for convenience.
- What can I use instead of red gel food coloring?
- You can substitute liquid food coloring, but the color may be less vibrant, or use natural beet powder for a natural alternative.
- Can I use regular cream cheese instead of the block style?
- Cream cheese in a block is best because it has less moisture and whips better than spreadable cream cheese from a tub.
- Are these cookies gluten-free?
- No, this recipe uses all-purpose flour. For a gluten-free version, substitute with a gluten-free baking blend.
- How can I make these cookies dairy-free?
- Substitute the butter and cream cheese with non-dairy alternatives, but note that texture and flavor may vary slightly.
- Can I freeze these cookies after baking?
- Yes, you can freeze baked cookies without filling for up to 3 months. Add the cream cheese filling after thawing for best results.
- Why do my cookies crack when baking?
- Cracking can occur if the dough is too cold or overmixed. Make sure to follow chilling instructions and mix until just combined.
Red Velvet Thumbprint Cookies
Delight in these soft red velvet cookies with a sweet cocoa flavor, topped with creamy, tangy cream cheese frosting for an irresistible treat perfect for any occasion.
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 at 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 at room temperature
- 1 cup powdered sugar
Instructions
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, scraping the sides as needed.
- Add the egg and vanilla extract and beat until combined, then mix in the red food coloring until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture until just combined, then refrigerate the dough until firm, about 20 minutes.
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Roll tablespoonfuls of dough into balls, coat them in granulated sugar, and place them on the baking sheets about 2 inches apart.
- Make an indentation in the center of each ball with your thumb, then refrigerate until firm, about 20 minutes.
- Bake the cookies for 12 to 14 minutes, rotating the pans halfway through, until set and lightly golden on the bottom.
- Cool the cookies on the pans for 5 minutes, then transfer to a rack to cool completely.
- Beat the cream cheese and powdered sugar together until smooth and pipe or spoon about a teaspoon into each cookie indentation.
Notes
Store cookies in an airtight container for up to 3 days; refrigerate cream cheese filling separately for best freshness.
