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 (for filling)

1/2 cup unsalted butter, softened (for filling)

4 cups powdered sugar, sifted (for filling)

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 together 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. Avoid overmixing to prevent dry cookies. Cover and refrigerate the dough for at least 30 minutes, up to 2 hours.

Step 5: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place the 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 granulated sugar to coat. Place balls 2 inches apart on baking sheets.

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

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

Step 9: For the filling, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.

Step 10: Spoon or pipe the cream cheese filling into each cookie’s indent once fully cooled. Serve immediately or store in an airtight container in the refrigerator.

Tips & Variations

Chilling the dough is essential to prevent the cookies from spreading too much while baking.

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

Try adding a pinch of cinnamon or espresso powder to the dry ingredients for a subtle flavor twist.

Swap the cream cheese filling for chocolate ganache or your favorite jam for variation.

Storage

Store the cookies in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before serving for the best texture. The cream cheese filling can be stiff when cold, so piping or spooning it straight from the fridge is easier if the cookies are well chilled.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. Just keep it tightly wrapped to prevent drying out.

Can I freeze these cookies?

Yes, you can freeze baked cookies without filling in an airtight container for up to 3 months. Thaw fully before filling with cream cheese and serving.