Red Velvet Thumbprint Cookies Recipe
Introduction
Red Velvet Thumbprint Cookies are a delightful twist on the classic thumbprint cookie, featuring a rich red cocoa-infused dough filled with creamy, tangy cream cheese frosting. These bite-sized treats are perfect for any occasion and impress with their vibrant color and soft texture.
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 (for filling)
- 4 cups powdered sugar, sifted
- 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. 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, beginning and ending with the dry ingredients. Mix on low speed until just combined. Avoid overmixing.
- Step 5: Cover the dough and refrigerate for at least 30 minutes or up to 2 hours to firm up and prevent spreading.
- Step 6: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Place 1/2 cup granulated sugar in a shallow dish.
- Step 7: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball in the granulated sugar, coating fully. Arrange on baking sheets about 2 inches apart.
- Step 8: Use your thumb or back of a small spoon to gently make an indent in the center of each cookie, being careful not to press through.
- Step 9: Bake for 8 to 10 minutes until edges are set and lightly browned but centers remain slightly soft. Let cool completely on a wire rack.
- Step 10: Meanwhile, prepare the filling by beating together cream cheese and softened butter until smooth. Gradually add powdered sugar a cup at a time, beating until fluffy. Stir in vanilla extract.
- Step 11: Once cookies are cool, spoon or pipe cream cheese filling into each indent. Serve immediately or refrigerate.
Tips & Variations
- Chilling the dough is essential to prevent cookies from spreading too much during baking.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
- For a festive touch, sprinkle a little red sugar or edible glitter on top of the filling.
- If you prefer a sweeter filling, add more powdered sugar gradually until desired sweetness is reached.
Storage
Store the filled cookies in an airtight container in the refrigerator for up to 5 days. For best texture, allow cookies to come to room temperature before serving. The cookies can also be frozen unfilled; thaw completely, then fill just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be prepared and refrigerated for up to 2 days before rolling and baking. This helps the flavors develop and keeps the dough firm.
What if I don’t have red food coloring?
Red food coloring provides the classic red velvet appearance, but if you don’t have it, you can omit it. The cookies will have a milder color and still taste delicious thanks to the cocoa powder.
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Red Velvet Thumbprint Cookies Recipe
- Total Time: 1 hour
- Yield: Approximately 24 cookies 1x
- Diet: Vegetarian
Description
These Red Velvet Thumbprint Cookies are a delightful treat featuring a soft, velvety red cocoa dough rolled in sugar with a luscious cream cheese filling. Perfectly balanced in flavor and texture, these cookies combine the classic richness of red velvet cake with a creamy, sweet center, making them ideal for festive occasions or everyday indulgence.
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 all purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This process takes approximately 2 to 3 minutes and helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in vanilla extract and red food coloring until the dough is a vibrant red shade.
- Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined to avoid overmixing, which can cause tough cookies. Cover the dough and refrigerate it for at least 30 minutes to firm up and reduce spreading during baking.
- Prepare Oven and Baking Sheets: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking. Pour the additional 1/2 cup granulated sugar into a shallow dish for rolling the dough balls.
- Shape and Roll Dough Balls: Scoop rounded tablespoons of dough and roll them into smooth balls. Roll each ball generously in the granulated sugar until fully coated, then place them spaced about 2 inches apart on the prepared baking sheets.
- Make Indents: Using your thumb or the back of a small spoon, gently press an indent into the center of each cookie ball without pressing through the dough. This will hold the cream cheese filling after baking.
- Bake the Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes. The edges should look set and slightly browned while the centers remain a bit soft. Avoid overbaking to prevent dryness; the cookies will firm up as they cool.
- Prepare Cream Cheese Filling: While the cookies cool on wire racks, beat the softened cream cheese and butter together until smooth and creamy in a medium bowl. Gradually add powdered sugar, one cup at a time, beating until fully incorporated and fluffy. Stir in the vanilla extract for flavor.
- Fill the Cookies: Once the cookies are completely cooled, fill each thumbprint indent with the prepared cream cheese filling using a spoon or piping bag. Serve immediately or store in an airtight container in the refrigerator.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much while baking.
- Do not overmix the dough to maintain tender texture.
- Monitor baking time closely; slight underbaking yields a softer cookie center.
- Use room temperature ingredients for better mixing and texture.
- The cream cheese filling can be piped for a neater presentation.
- Store cookies refrigerated if making ahead to keep the 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, Festive Cookies, Soft Cookies
