Red Velvet Thumbprint Cookies
Delightful red velvet cookies rolled in sugar, filled with smooth cream cheese frosting. Perfect for dessert or snack, combining rich cocoa and classic red velvet flavor with a creamy touch.
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 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, room temperature
- 1 cup powdered sugar
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy. Scrape the bowl as needed.
- Add egg and vanilla extract to the butter mixture and beat until combined. Mix in red gel food coloring fully.
- Reduce mixer speed to low and gradually add the flour mixture. Combine thoroughly. Refrigerate dough until firm, about 20 minutes.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape dough into tablespoon-sized balls. Roll each ball in granulated sugar and place on prepared baking sheets about 2 inches apart.
- Press your thumb into each ball to make an indentation. Refrigerate cookies again until firm, about 20 minutes.
- Bake cookies for 12 to 14 minutes, rotating pans halfway through baking, until set and lightly golden on the bottom.
- Cool cookies on pans for 5 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and powdered sugar together until smooth. Pipe or spoon about one teaspoon of filling into each cookie indentation.
Notes
Store cookies in an airtight container refrigerated. Try substituting different flavored fillings for variety.
