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

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 aside.

Step 2: In a large bowl, cream 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, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix. 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. Place the remaining 1/2 cup granulated sugar in a shallow dish for rolling.

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

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

Step 8: Bake for 8 to 10 minutes until edges are set and lightly browned but centers remain slightly soft. Avoid overbaking to keep cookies tender. Let cool completely on a wire rack.

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

Step 10: Once cookies are cooled, spoon or pipe the cream cheese filling into the indents. Serve immediately or chill before serving.

Tips & Variations

Chilling the dough is important to prevent spreading and to make rolling easier.

Use gel-based red food coloring for a more vibrant color without altering dough consistency.

For a chocolate twist, add mini chocolate chips to the dough before rolling.

You can swap buttermilk with sour cream if needed for similar moisture and tang.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 hours before baking. For longer storage, freeze the dough balls and bake from frozen, adding a couple of extra minutes to the baking time.

What if I don’t have buttermilk?

To substitute buttermilk, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. This will mimic the acidity and texture of buttermilk well.