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.
