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
