Nothing says festive indulgence quite like Red Velvet Thumbprint Cookies filled with luscious cream cheese frosting. These charming treats blend the rich, velvety cocoa flavor with a pop of vibrant red, all wrapped in a buttery, tender cookie that’s soft yet perfectly baked. The cream cheese frosting nestled in the center adds a tangy, creamy contrast that will make every bite irresistible. Perfect for holiday gifting, cozy afternoons with tea, or any occasion that calls for a little extra sweetness, these cookies are as fun to make as they are delightful to eat!
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 – 1 stick (1/2 cup), at room temperature
- Light brown sugar – 1/2 cup, packed
- Granulated sugar – 1/2 cup, plus more for rolling
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Red gel food coloring – 2 teaspoons
- Cream cheese – 1 (8-ounce) package, at room temperature
- Powdered sugar – 1 cup
Instructions
- Prepare Dry Ingredients
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt. Set this mixture aside.
- Cream the Butter and Sugars
- In a large mixing bowl, combine the softened salted butter with both the light brown sugar and granulated sugar. Beat on medium speed using a hand or stand mixer until the mixture is light and fluffy, scraping down the sides of the bowl occasionally to ensure even mixing.
- Add Egg, Vanilla, and Food Coloring
- Beat in the large egg and vanilla extract until fully incorporated. Then, add the red gel food coloring and beat again until the vibrant red color is evenly mixed throughout the batter.
- Combine Wet and Dry Ingredients
- Reduce the mixer speed to low, then gradually add the flour mixture. Continue mixing just until the dough forms and the dry ingredients are fully incorporated. Avoid overmixing to keep the cookies tender. Chill the dough in the refrigerator for about 20 minutes to make rolling easier.
- Preheat and Prepare for Baking
- Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Shape and Sugar the Cookies
- Using a tablespoon measure, roll portions of dough into balls. Pour some granulated sugar onto a plate and gently roll each dough ball in the sugar to coat. Place the sugared dough balls on the prepared sheets, spacing them about two inches apart.
- Create Thumbprints and Chill
- Using your thumb (or the rounded end of a wooden spoon), make an indentation in the center of each dough ball. Return the trays to the fridge for an additional 20 minutes to firm up the cookies before baking.
- Bake the Cookies
- Bake the cookies for 12 to 14 minutes, rotating the baking sheets halfway through for even coloring. The cookies should be set and the bottoms lightly golden brown. Let them cool on the baking sheets for 5 minutes.
- Cool Completely
- Transfer the cookies to wire racks to cool fully. Cooling completely is important so the cream cheese frosting doesn’t melt when applied.
- Make the Cream Cheese Frosting
- In a medium bowl, beat the room temperature cream cheese and powdered sugar on medium speed until smooth and fluffy.
- Fill the Cookies
- Using a small spoon or piping bag, fill each thumbprint indentation with about one teaspoon of the cream cheese frosting. Serve immediately or store for later enjoyment.
Storage Tips
Store these delightful thumbprint cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, or freeze unfilled cookies for up to 3 months and fill them after thawing.
Serving Suggestions
These red velvet thumbprint cookies pair beautifully with a warm cup of tea or freshly brewed coffee for an indulgent afternoon snack. They also make lovely additions to holiday cookie platters or as charming edible gifts wrapped in festive packaging.
Pro Tips
- Use gel food coloring for vibrant, stained cookies without thinning the dough.
- Chilling the dough before and after shaping helps maintain the cookie’s shape and intensifies the flavor.
- For an extra festive touch, sprinkle a few red sugar crystals on top just before baking.
FAQs
- Can I use regular liquid food coloring instead of gel?
- Gel food coloring is recommended as it provides richer color without adding moisture. Using liquid food coloring may require adjustments to the dough.
- Can I substitute cream cheese frosting with buttercream?
- While buttercream can be used, the tangy cream cheese frosting balances the red velvet flavor best and adds moisture.
- How do I prevent cookies from spreading too much in the oven?
- Chilling the dough and making the thumbprint indentations before baking helps keep the cookies from spreading excessively.
- Can I prepare the dough ahead of time?
- Yes, the dough can be refrigerated for up to 24 hours before shaping and baking to develop deeper flavor.
- Are these cookies suitable for freezing?
- Unbaked dough balls can be frozen for up to 3 months. Thaw before baking. You can also freeze the baked cookies without frosting and add filling after thawing.
- What’s the best way to pipe the cream cheese filling?
- Use a small piping bag fitted with a round tip or simply spoon the frosting carefully into each indentation.
Recipe Recommendations
- Try our Classic Red Velvet Cupcakes for a fluffy, frosted treat in cupcake form.
- Indulge in Cream Cheese Stuffed Chocolate Cookies for a similar rich and creamy delight.
- If you love thumbprint cookies, check out our Lemon Curd Thumbprint Cookies for a bright, zesty twist.
Strawberry Cheesecake Dump Cake
This easy Strawberry Cheesecake Dump Cake combines sweet strawberries and creamy cheesecake flavors with a simple cake topping for a delicious, no-fuss dessert perfect for any occasion.
Equipment
- 1 baking dish 9x13 inch recommended
Ingredients
- 1 package 8 oz cream cheese, softened
- 1 can 21 oz strawberry pie filling
- 1 box yellow cake mix
- 1/2 cup 1 stick butter, sliced
Instructions
- Preheat your oven to 350°F (175°C).
- Spread the softened cream cheese evenly in the bottom of the baking dish.
- Pour the strawberry pie filling evenly over the cream cheese layer.
- Sprinkle the dry yellow cake mix evenly over the strawberry layer.
- Top the cake mix with sliced butter, distributing evenly.
- Bake the cake for 45 to 50 minutes or until the top is golden brown and bubbly.
- Allow the cake to cool slightly before serving.
Notes
- Use a sharp knife to slice the cake without crushing it.
- Store leftovers covered in the refrigerator up to 3 days.
- For variation, substitute blueberries or cherry pie filling.
