Red Velvet Thumbprint Cookies
Delightful red velvet cookies with a soft texture, filled with creamy cream cheese frosting. Perfect for a sweet snack or dessert with a festive touch.
Equipment
- 1 mixer stand or hand mixer
- 2 baking sheet lined with parchment paper
- 1 medium bowl for dry ingredients
- 1 large bowl for dough and frosting
- 1 plate for rolling dough balls in sugar
- 1 spoon or piping bag for filling cookies
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
- Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl and 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 and mix until combined.
- Beat in red gel food coloring until fully incorporated.
- Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined.
- Refrigerate dough for about 20 minutes to firm up.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Roll tablespoon-sized portions of dough into balls, then roll each ball in granulated sugar to coat.
- Place dough balls about 2 inches apart on prepared baking sheets and press an indentation in the center of each with your thumb.
- Refrigerate the cookie dough balls on the baking sheets until firm, about 20 minutes.
- Bake the cookies, rotating pans halfway through, for 12 to 14 minutes until set and bottoms are lightly golden.
- Cool cookies on pans for 5 minutes before transferring to wire racks to cool completely.
- While cookies cool, beat cream cheese and powdered sugar in a large bowl until smooth and creamy.
- Pipe or spoon about a teaspoon of cream cheese frosting into the thumbprint indentation of each cookie.
Notes
- Chill dough well to prevent spreading.
- Use gel food coloring for vibrant red without altering dough texture.
- Store cookies in an airtight container refrigerated up to 3 days.
- Freeze unfilled cookies and frost after thawing.
