Description
Delight in these soft and vibrant Red Velvet Thumbprint Cookies featuring a luscious cream cheese filling. The rich cocoa flavor combined with the classic red velvet color and creamy center makes these cookies perfect for any festive occasion or dessert craving.
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. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until 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. Stir in the vanilla extract and red food coloring until the mixture is vibrantly red.
- 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; avoid overmixing. Cover the dough and refrigerate for at least 30 minutes or up to 2 hours to firm up.
- Prepare for Baking: Preheat the 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 and Roll Dough: Scoop rounded tablespoons of dough and roll into smooth balls. Coat each ball thoroughly in the granulated sugar and place them about 2 inches apart on the baking sheets.
- Create Indents: Using your thumb or the back of a small spoon, gently press an indent into the center of each sugar-coated dough ball without breaking through.
- Bake Cookies: Bake for 8 to 10 minutes until edges are set and lightly browned but centers remain slightly soft. Remove from oven and let cool completely on a wire rack.
- Prepare Cream Cheese Filling: While cookies cool, beat together the softened cream cheese and butter until smooth. Gradually incorporate the powdered sugar, one cup at a time, until fluffy. Stir in the vanilla extract.
- Fill the Cookies: Once cool, spoon or pipe the cream cheese filling into the thumbprint indentations. Serve immediately or store in the refrigerator in an airtight container.
Notes
- Chilling the dough is essential to prevent excessive spreading and to make the dough easier to handle.
- Do not overbake the cookies as it will dry them out; the centers should remain slightly soft when taken out of the oven.
- You can pipe the cream cheese filling for a cleaner look or spoon it gently into the indents.
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- Make sure ingredients like butter, eggs, and cream cheese are at room temperature for smooth mixing.
- 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
