Red Velvet Thumbprint Cookies (Print Format)
Soft red velvet thumbprint cookies with creamy, sweetened cheese filling for a delightful treat.
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
2 tablespoons unsweetened cocoa powder
03 -
3/4 teaspoon baking powder
04 -
1/2 teaspoon kosher salt
→ Wet Ingredients
05 -
1 stick salted butter, room temperature
06 -
1/2 cup packed light brown sugar
07 -
1/2 cup granulated sugar, plus additional for rolling
08 -
1 large egg
09 -
2 teaspoons vanilla extract
10 -
2 teaspoons red gel food coloring
→ Filling
11 -
8 ounces cream cheese, room temperature
12 -
1 cup powdered sugar
# Steps:
01 -
Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt in a medium bowl; set aside.
02 -
In a large bowl, beat salted butter with granulated sugar and light brown sugar on medium speed until light and fluffy, scraping down the sides as needed. Add egg and vanilla extract; beat until combined.
03 -
Mix in red gel food coloring until fully incorporated. Reduce mixer speed to low, gradually beat in dry ingredients until combined. Refrigerate dough until firm, approximately 20 minutes.
04 -
Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper. Roll dough by tablespoonfuls into balls, then roll in granulated sugar. Arrange on baking sheets spaced 2 inches apart. Create an indentation in each ball’s center using your thumb. Refrigerate until firm, about 20 minutes.
05 -
Bake cookies for 12 to 14 minutes, rotating pans halfway through, until set and bottoms are lightly golden. Cool on pans 5 minutes before transferring to wire racks to cool completely.
06 -
Beat room-temperature cream cheese with powdered sugar in a large bowl on medium speed until smooth and combined. Pipe or spoon about one teaspoon of cream cheese filling into each cookie indentation.
# Tips:
01 -
Chilling the dough before shaping and again after forming the dough balls helps maintain the cookie shape and prevents spreading in the oven.