Experience a delightful twist on classic thumbprint cookies with these Red Velvet Thumbprint Cookies filled with luscious cream cheese frosting. Their vibrant red color paired with the subtle chocolate flavor and creamy filling make them irresistible treats for any occasion.

Perfect for holiday gatherings, brunches, or anytime you’re craving something sweet and comforting, these cookies offer a wonderful balance of tender crumb and rich sweetness, topped with a smooth cream cheese center that melts in your mouth.

Ingredients

• All-purpose flour: Provides the structure needed for a tender cookie with a soft, chewy texture.
• Unsweetened cocoa powder: Adds a subtle chocolate flavor and deep color without sweetness.
• Baking powder: Helps the cookies rise slightly, giving them a delicate crumb.
• Kosher salt: Balances sweetness and enhances overall flavor complexity.
• Salted butter, at room temperature: Contributes richness and moisture, ensuring tender cookies.
• Light brown sugar: Adds mild caramel notes and moisture to the dough.
• Granulated sugar: Sweetens the dough and aids in creating a slight crunch when rolled in sugar.
• Large egg: Binds the ingredients together and adds richness for a soft texture.
• Vanilla extract: Enhances the overall flavor with a warm, sweet aroma.
• Red gel food coloring: Gives the cookies their signature vibrant red velvet hue.
• Cream cheese, at room temperature: Creates a smooth, tangy frosting that perfectly complements the cookies.
• Powdered sugar: Sweetens and thickens the cream cheese frosting for piping.

Instructions

Whisk together dry ingredients

In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. Whisking them together breaks up any lumps and ensures these ingredients are evenly distributed, which helps create a consistent cookie dough texture.

Cream butter and sugars until fluffy

Using a mixer on medium speed, beat the room temperature salted butter along with granulated sugar and light brown sugar until the mixture turns light and fluffy. This process incorporates air, making the cookies tender and helping the sugar dissolve evenly into the dough.

Add egg, vanilla, and red food coloring

Beat in the large egg and vanilla extract until fully combined. Then, add the red gel food coloring and mix until the vibrant color is uniform throughout the dough. This step ensures great color without altering the texture.

Incorporate the flour mixture

Reduce the mixer speed to low and gradually add the whisked dry ingredients to the wet mixture. Mixing slowly prevents overworking the dough, which can make the cookies tough. Continue mixing until just combined to maintain a tender crumb.

Chill the dough for firm texture

Wrap the dough and refrigerate for about 20 minutes or until firm. Chilling solidifies the fats in the dough, preventing the cookies from spreading too much during baking and allowing the flavors to meld.

Prepare cookie balls and sugar coating

Preheat oven to 350°F and line two baking sheets with parchment paper. Roll tablespoon-sized portions of the dough into balls. Spread granulated sugar on a plate and roll each dough ball in it to create a slight sugary crust that enhances texture and sweetness.

Create thumbprint indentations

Place the sugared dough balls about 2 inches apart on the baking sheets. Press the center of each ball with your thumb to make a deep indentation, which will hold the cream cheese frosting after baking.

Chill cookies before baking

Refrigerate the arranged cookies for another 20 minutes to firm up the dough again. This prevents excessive spreading in the oven and helps maintain the thumbprint shape.

Bake until lightly golden

Bake the cookies for 12 to 14 minutes, rotating the pans halfway through to ensure even baking. The bottoms should turn light golden brown, signaling doneness while maintaining softness inside.

Cool cookies before filling

Let the cookies cool on the baking sheets for 5 minutes to set, then transfer to wire racks to cool completely. Cooling prevents the cream cheese filling from melting and preserves its smooth texture.

Prepare cream cheese frosting filling

In a bowl, beat the room temperature cream cheese with powdered sugar until smooth and creamy. This filling adds a tangy richness that complements the cocoa flavor and moist cookie base.

Fill thumbprints with frosting

Use a piping bag or spoon to place about a teaspoon of the cream cheese frosting into the indentation of each cooled cookie. This final step enhances flavor and creates an eye-catching finish.

Storage Tips

Store the 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 and add frosting after thawing.

Serving Suggestions

Serve these red velvet thumbprint cookies as a stunning dessert at holiday parties, paired beautifully with a hot cup of coffee or tea. They also make a charming gift when wrapped in decorative boxes.

FAQs

Can I use regular liquid food coloring instead of gel?

Gel food coloring is preferred as it provides vibrant color without altering dough consistency. Liquid can make dough too wet and affect texture.

How long can these cookies be stored?

Refrigerate for up to one week with filling. Unfilled cookies can be frozen for up to three months and filled after thawing.

Can I make the dough ahead of time?

Yes, dough can be refrigerated for up to 24 hours before rolling into balls and baking, which can enhance flavor.

What is the best way to pipe the cream cheese filling?

Use a small piping bag with a round tip or a resealable plastic bag with a corner cut off for easy, controlled filling.

Can I substitute cream cheese frosting with other fillings?

Yes, alternatives like chocolate ganache or buttercream can be used, but cream cheese complements red velvet flavor best.

Red Velvet Thumbprint Cookies

Lana

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.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 14 minutes mins

Total Time 39 minutes mins

Course cookie, Dessert

Cuisine American

Servings 12 people

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.