If you’re looking for a festive, indulgent treat that combines the rich flavors of red velvet cake with the fun, bite-sized delight of a cookie, these Red Velvet Thumbprint Cookies with Cream Cheese Frosting are exactly what you need. Soft, tender, and beautifully stained with vibrant red food coloring, these cookies boast a subtle cocoa flavor and a burst of creamy sweetness right in the center. Perfect for holidays, cookie swaps, or cozy afternoons with a cup of tea, they offer a nostalgic yet sophisticated twist on a classic treat.
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, at room temperature – 1 stick (8 tablespoons)
- Light brown sugar, packed – 1/2 cup
- Granulated sugar – 1/2 cup, plus extra for rolling
- Large egg – 1
- Vanilla extract – 2 teaspoons
- Red gel food coloring – 2 teaspoons
- 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 all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars
- In a large bowl, combine the room-temperature salted butter, granulated sugar, and light brown sugar. Using an electric mixer on medium speed, beat until the mixture becomes light, fluffy, and creamy, scraping down the sides as needed for even mixing.
- Add Egg, Vanilla, and Red Coloring
- Beat in the large egg and vanilla extract until fully incorporated. Then add the red gel food coloring and mix well until the dough turns a uniform, vibrant red.
- Combine Wet and Dry Ingredients
- Lower the mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing just until combined and you see no streaks of flour. Be careful not to overmix, or the cookies may turn out tough. Cover and refrigerate the dough for around 20 minutes, allowing it to firm up for easier handling.
- Shape and Chill the Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop tablespoon-sized portions of the chilled dough and roll into smooth balls. Pour some granulated sugar on a plate and gently roll each dough ball in the sugar to coat. Place the coated balls on the prepared baking sheets, spaced about 2 inches apart. Use your thumb or the back of a spoon to create a small indentation in the center of each ball. Once formed, refrigerate the dough balls again for about 20 minutes to help maintain their shape during baking.
- Bake the Cookies
- Bake the cookies for 12 to 14 minutes, rotating the pans halfway through, until the cookies are set and the bottoms are lightly golden brown. Remove from oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Filling
- While the cookies cool, beat the room-temperature cream cheese with powdered sugar in a large bowl using a mixer on medium speed until smooth and creamy. Spoon or pipe about a teaspoon of this luscious cream cheese frosting into the indentation of each cookie for the perfect sweet center.
Storage Tips
Store these red velvet thumbprint 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 unfilled cookies in a single layer and thaw them before adding the cream cheese frosting.
Serving Suggestions
Serve these cookies chilled or at room temperature alongside a hot cup of coffee, tea, or a glass of milk. They also make an elegant addition to any holiday dessert spread or gift box.
Pro Tips
- Be sure to use gel food coloring to achieve the rich red hue without adding extra liquid to the dough.
- Chilling the dough both before shaping and after rolling helps prevent spreading and keeps the cookies thick and tender.
- If you don’t have a piping bag, use a small spoon or plastic bag with the corner snipped to fill the cookie centers neatly.
FAQs
- Can I use regular liquid food coloring instead of gel?
- You can, but gel food coloring provides a more intense color with less impact on dough consistency.
- How can I make these cookies dairy-free?
- Substitute the butter and cream cheese with plant-based alternatives suitable for baking and frosting.
- Can I prepare the cream cheese filling ahead of time?
- Yes, you can prepare it and refrigerate for up to 3 days; just re-whip gently before piping.
- What’s the best way to pipe the cream cheese filling?
- Use a piping bag fitted with a small round tip or a resealable plastic bag with a corner cut off for easy and neat filling.
- How can I keep the cookies soft?
- Make sure not to overbake them, and store in an airtight container to retain moisture.
Recipe Recommendations
- Try our Red Velvet Cupcakes with Cream Cheese Frosting for a classic cake spin on this flavor.
- For a rich chocolate treat, check out Double Chocolate Chip Cookies, perfect when you want something extra chocolaty.
- Love creamy fillings? Our Cream Cheese Stuffed Brownies are a delicious indulgence.
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˚ 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.
