Description

These Red Velvet Thumbprint Cookies are soft, flavorful, and visually striking treats perfect for any occasion. Made with a moist red velvet dough rolled in sugar and baked to perfection, each cookie features a delicate thumbprint filled with a luscious cream cheese frosting that adds a creamy tang. The recipe balances the deep cocoa notes and vibrant red color of classic red velvet with the buttery sweetness of these bite-sized delights.

Ingredients

Scale

For the Cookies:

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)

For the Cream Cheese Filling:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract

Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside to combine evenly.
Cream Butter and Sugar: In a large bowl, using a mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
Add Eggs and Flavorings: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and red food coloring until the dough turns a vibrant red color.
Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing which can cause dry cookies. Cover and refrigerate the dough for at least 30 minutes or up to 2 hours to firm up.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Place the remaining 1/2 cup granulated sugar in a shallow dish for rolling the dough balls.
Shape Cookies: Scoop rounded tablespoons of chilled dough and roll each into smooth balls. Roll each ball thoroughly in the granulated sugar to coat completely. Place the sugar-coated dough balls onto the prepared baking sheets spaced about 2 inches apart.
Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indent into the center of each dough ball, being careful not to press all the way through to the bottom.
Bake Cookies: Bake for 8 to 10 minutes until the edges are set and lightly browned but the centers still appear soft. Remove from the oven and let them cool completely on a wire rack to finish setting and avoid dryness.
Prepare Cream Cheese Filling: While the cookies cool, beat together the softened cream cheese and unsalted butter in a medium bowl until smooth and creamy. Gradually add sifted powdered sugar one cup at a time, beating until fully incorporated and fluffy. Stir in vanilla extract.
Fill Cookies: Once the cookies are completely cool, spoon or pipe the cream cheese filling into the thumbprint indentations. Serve immediately or store in an airtight container in the refrigerator for later enjoyment.

Notes

Chilling the dough is essential for preventing excessive spreading and making it easier to shape.
Do not overbake the cookies; they should look slightly soft in the center when removed from the oven because they firm up as they cool.
Rolling the dough balls in granulated sugar adds a pleasant crunch and sparkling appearance to the cookies.
Make sure cream cheese and butter are softened to room temperature for a smooth filling texture.
Leftover cookies should be stored in an airtight container in the refrigerator and consumed within 5 days for optimal freshness.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cookies, thumbprint cookies, cream cheese filling, holiday cookies, soft cookies, red velvet dessert