Red Velvet Thumbprint Cookies Recipe

Introduction

Red Velvet Thumbprint Cookies combine the rich, velvety flavor of red velvet cake with a buttery cookie base and a creamy, tangy cream cheese filling. These festive treats are perfect for sharing or gifting during the holidays or any special occasion.

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

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
3. 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.
4. Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning 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, up to 2 hours.
5. Step 5: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Place the 1/2 cup granulated sugar for rolling in a shallow dish.
6. Step 6: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball in the granulated sugar until fully coated. Place them on the baking sheets about 2 inches apart.
7. Step 7: Use your thumb or the back of a small spoon to gently make an indent in the center of each cookie ball without pressing all the way through.
8. Step 8: Bake cookies for 8 to 10 minutes until edges are set and lightly browned but centers look slightly soft. Remove and cool completely on a wire rack.
9. Step 9: Meanwhile, prepare the cream cheese filling. Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
10. Step 10: Once cookies are completely cool, spoon or pipe the cream cheese filling into the indents. Serve immediately or store as directed below.

Tips & Variations

• Chilling the dough is essential to prevent spreading and helps create thick, tender cookies.
• Use gel food coloring for a richer red hue without altering the dough texture.
• For a festive twist, add a sprinkle of crushed peppermint or red sanding sugar on top of the filling.
• If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon of lemon juice or vinegar, let stand for 5 minutes.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese filling fresh. Let them come to room temperature before serving for the best flavor and texture. You can also freeze the baked cookies (without filling) for up to 3 months; thaw and fill before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and chill the dough for up to 2 days before baking. Keep it tightly wrapped in the refrigerator until ready to use.

What if I don’t have cream cheese for the filling?

You can substitute the cream cheese filling with a simple buttercream or whipped white chocolate ganache for a different but delicious twist.

Red Velvet Thumbprint Cookies Recipe

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★★★★★

4.7 from 521 reviews

• Author: Victor
• Total Time: 1 hour
• Yield: Approximately 24 cookies 1x

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Description

These Red Velvet Thumbprint Cookies combine the classic rich, cocoa-infused red velvet flavor with a creamy, sweet cream cheese filling. Soft and slightly chewy cookies are sugar-coated and baked to perfection with a thumbprint indentation filled with a smooth cream cheese frosting for a delightful treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside to use later.
2. Cream butter and sugar: In a large bowl, beat the softened butter and 1 and 1/2 cups granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes.
3. Add eggs and color: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract and red food coloring until the dough turns a vibrant red.
4. Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing, which can make the cookies dry. Cover and refrigerate the dough for at least 30 minutes or up to 2 hours to firm it up.
5. Prepare for baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper and place 1/2 cup granulated sugar in a shallow dish for rolling the dough balls.
6. Form cookies: Scoop rounded tablespoons of dough and roll into smooth balls. Coat each ball generously in the granulated sugar, then place them on the prepared baking sheets spaced about 2 inches apart.
7. Create thumbprints: Using your thumb or the back of a small spoon, make a gentle indentation in the center of each cookie ball without pressing all the way through.
8. Bake 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 cookies moist. Remove from oven and let cool completely on wire racks.
9. Prepare cream cheese filling: While the cookies cool, beat together softened cream cheese and butter in a medium bowl until smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.
10. Fill cookies: Once cookies are cool, spoon or pipe the cream cheese filling into each thumbprint indentation. Serve immediately or refrigerate in an airtight container for later enjoyment.

Notes

• Chilling the dough before baking is essential to prevent cookies from spreading too much.
• Use room temperature eggs and butter for better mixing and texture.
• Do not overbake; the cookies will firm up as they cool.
• For a more intense red color, gel food coloring is preferred over liquid.
• Store filled cookies in the refrigerator to keep the cream cheese filling fresh.

• 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, cocoa cookies, baked cookies