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

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

4 cups powdered sugar, sifted

1 teaspoon vanilla extract (for filling)

Instructions

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

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

Step 3: Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and red food coloring until evenly combined and vibrantly red.

Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined—avoid overmixing. Cover and refrigerate the dough for 30 minutes up to 2 hours to firm it up.

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

Step 6: Scoop rounded tablespoons of dough and roll them into smooth balls. Roll each ball generously in the granulated sugar, ensuring full coating, then place them about 2 inches apart on the baking sheets.

Step 7: Use your thumb or the back of a small spoon to gently press an indent in the center of each cookie ball, being careful not to press through.

Step 8: Bake for 8 to 10 minutes. The cookies are done when edges are set and lightly browned but centers still look soft. They will firm up as they cool, so avoid overbaking.

Step 9: While the cookies cool on a wire rack, prepare the filling. Beat together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating until fluffy. Stir in the vanilla extract.

Step 10: Once cookies are completely cool, spoon or pipe the cream cheese filling into each indent. Serve immediately or refrigerate in an airtight container.

Tips & Variations

Chilling the dough before baking helps prevent spreading and makes the cookies easier to handle.

Use gel food coloring for a more intense red without thinning the dough.

For a festive touch, sprinkle crushed pecans or white chocolate chips into the filling before piping.

To make dairy-free, substitute cream cheese and butter with vegan alternatives.

FAQs

Can I make the cookies without red food coloring?

Yes, you can omit the red food coloring, but the cookies will have a more traditional chocolate appearance rather than the vibrant red velvet look.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps firm it up, reducing spreading. Also, avoid overmixing the dough to keep the texture tender but stable.