Description
Delight in these classic Red Velvet Thumbprint Cookies, featuring a tender cocoa-infused red dough rolled in sugar and baked to perfection with a creamy, rich cream cheese filling. These cookies combine the signature flavors of red velvet cake with a soft, buttery texture and a luscious sweet center, perfect for sharing or gifting during special occasions.
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 flour, cocoa powder, baking soda, and salt until evenly combined. Set aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened unsalted butter and 1 and 1/2 cups granulated sugar until the mixture is light, fluffy, and pale in color, about 2 to 3 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, thoroughly mixing after each addition. Then stir in the vanilla extract and red food coloring until the dough is vibrantly red.
- Combine Dry and Wet Ingredients: Alternately add the dry flour mixture and buttermilk to the wet mixture, starting and finishing with the dry ingredients. Mix on low speed just until incorporated to avoid overmixing, which can make the cookies tough. Cover the dough and refrigerate it for at least 30 minutes or up to 2 hours to help it firm up and reduce spreading during baking.
- Prepare to Bake: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Pour the remaining 1/2 cup granulated sugar into a shallow dish for rolling the cookie dough balls.
- Shape and Coat Cookies: Scoop rounded tablespoons of chilled dough and roll them into smooth balls. Roll each dough ball in the granulated sugar until fully coated, then place them spaced about 2 inches apart on the prepared baking sheets.
- Create Indents: Using your thumb or the back of a small spoon, gently press into the center of each cookie ball to form an indent. Be careful not to push through the dough entirely.
- Bake the Cookies: Bake for 8 to 10 minutes, until the edges are set and lightly browned but the centers remain slightly soft. Avoid overbaking to keep the cookies moist. They will firm up as they cool.
- Make the Cream Cheese Filling: While the cookies cool on a wire rack, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition until fluffy. Stir in the vanilla extract.
- Fill the Cookies: Once cookies are completely cool, spoon or pipe the cream cheese filling into the indents. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Chilling the dough helps prevent the cookies from spreading too much and helps maintain their shape.
- Be careful not to overbake the cookies to keep them soft and moist.
- Red food coloring is essential for the distinctive red velvet color; gel food coloring can provide a more vibrant color.
- Make sure cream cheese and butter for the filling are softened to room temperature for a smooth texture.
- Store filled cookies in the refrigerator to keep the cream cheese filling fresh.
- You can pipe the cream cheese filling using a pastry bag with a round tip for a neater presentation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, Baked Cookies, Holiday Cookies, Festive Dessert
