Name: Red Velvet Thumbprint Cookies with Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: American
Ingredients: 2 and 1/4 cups all purpose flour; 1/4 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 and 1/2 cups granulated sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 2 tablespoons red food coloring; 1/2 cup buttermilk; 1/2 cup granulated sugar (for rolling); 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract

Ingredients

2 and 1/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 and 1/2 cups granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons red food coloring

1/2 cup buttermilk

1/2 cup granulated sugar (for rolling)

8 ounces cream cheese, softened (for filling)

1/2 cup unsalted butter, softened (for filling)

4 cups powdered sugar, sifted (for filling)

1 teaspoon vanilla extract (for filling)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Step 2: In a large bowl, cream together the softened butter and 1 and 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.

Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the mixture is vibrantly red.

Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Avoid overmixing. Cover the dough and refrigerate for at least 30 minutes or up to 2 hours.

Step 5: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper and place the 1/2 cup granulated sugar for rolling in a shallow dish.

Step 6: Scoop rounded tablespoons of dough and roll into smooth balls. Coat each ball generously in granulated sugar and place on the prepared baking sheets about 2 inches apart.

Step 7: Using your thumb or the back of a small spoon, gently make an indent in the center of each cookie ball without pressing through.

Step 8: Bake for 8 to 10 minutes until edges are set and lightly browned but centers remain slightly soft. Remove and cool completely on a wire rack.

Step 9: Meanwhile, prepare the cream cheese filling by beating together softened cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.

Step 10: Once cookies are fully cooled, spoon or pipe the cream cheese filling into the indents. Serve immediately or store as directed.

Tips & Variations

Chilling the dough is essential to prevent spreading and helps maintain the shape of the cookies during baking.

If you prefer a less sweet filling, reduce the powdered sugar in the cream cheese frosting by half.

For a festive touch, garnish the filled cookies with a small sprinkle of red sugar crystals or mini chocolate chips.

Use gel food coloring to achieve a rich red hue without affecting the dough’s consistency.

FAQs

Can I make these cookies without red food coloring?

The signature red color is a hallmark of red velvet, but if you prefer to skip the food coloring, you can still enjoy a tasty chocolate-flavored thumbprint cookie without the vivid hue.

How do I prevent the cookies from drying out?

Do not overbake the cookies; remove them when the edges are set but the centers still appear slightly soft. Also, chilling the dough before baking helps maintain moisture and prevents excessive spreading.