Red Velvet Thumbprint Cookies
Delightful red velvet cookies filled with creamy, sweetened cream cheese frosting. Perfectly soft with a subtle cocoa flavor and a vibrant red color, ideal for a festive dessert or snack.
Equipment
- 1 mixer for creaming butter and mixing dough
- 2 baking sheets lined with parchment paper
- 1 medium bowl for dry ingredients
- 1 large bowl for mixing dough and frosting
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 1/2 cup salted butter, room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar plus extra 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
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer on medium speed until light and fluffy, scraping the bowl as needed.
- Add the egg and vanilla extract to the butter mixture and beat until combined.
- Mix in the red gel food coloring until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Refrigerate the dough until firm, about 20 minutes.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Roll tablespoonfuls of dough into balls, then roll them in granulated sugar.
- Arrange the balls on the baking sheets about 2 inches apart and press an indentation into the center of each with your thumb.
- Refrigerate the shaped dough for about 20 minutes to firm.
- Bake the cookies for 12 to 14 minutes until set and the bottoms are lightly golden, rotating pans halfway through baking.
- Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and powdered sugar in a large bowl on medium speed until smooth.
- Pipe or spoon about a teaspoon of cream cheese filling into the indentation of each cooled cookie.
Notes
Store cookies in an airtight container in the refrigerator. For variety, try different colored frosting or add sprinkles.
