Red Velvet Thumbprint Cookies
Delightful red velvet cookies featuring a soft texture and a creamy, sweet cream cheese frosting filling. Perfect for dessert lovers seeking a colorful, rich treat.
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 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 room temperature
- 1 cup powdered sugar
Instructions
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl and set aside.
- Beat butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy; scrape down the bowl as needed.
- Add egg and vanilla extract, beating until combined, then blend in red gel food coloring thoroughly.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until combined; refrigerate dough until firm, about 20 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll dough into tablespoon-sized balls, then roll them in granulated sugar.
- Arrange dough balls 2 inches apart on baking sheets and make an indentation in the center of each with your thumb.
- Refrigerate the shaped cookies until firm, about 20 minutes.
- Bake cookies for 12 to 14 minutes, rotating pans halfway, until set and bottoms are lightly golden.
- Cool cookies on pans for 5 minutes, then transfer to racks to cool completely.
- Beat cream cheese and powdered sugar together until smooth and fill each cookie indentation with about a teaspoon of cream cheese frosting.
Notes
Refrigerate dough and shaped cookies for firmness. Store finished cookies in an airtight container for up to 3 days.
