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

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Introduction

Red Velvet Thumbprint Cookies combine the classic rich, cocoa-flavored red velvet dough with a luscious cream cheese filling. These cookies are soft, moist, and perfect for any occasion where a festive and flavorful treat is needed.

The image shows a group of red velvet thumbprint cookies, each coated in large sugar crystals that give a sparkly texture on the outside. The cookies are deep red and soft-looking, with a creamy white frosting filling in the center of each one. One cookie is split open to reveal a thick, smooth, white cream cheese filling inside, contrasting with the textured red outside. The cookies are placed closely inside a white bowl, sitting on a white marbled texture surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

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)

Cream Cheese Filling:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract

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, beginning and ending with the dry ingredients. Mix on low speed until just combined. Avoid overmixing to keep cookies tender.
Step 5: Cover the dough and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the dough firm up and prevents spreading.
Step 6: 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.
Step 7: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball in the granulated sugar to coat fully, then place on prepared baking sheets spaced 2 inches apart.
Step 8: Use your thumb or the back of a small spoon to gently press an indent in the center of each cookie ball, without going through.
Step 9: Bake cookies for 8 to 10 minutes, until edges are set and lightly browned but centers remain slightly soft. Remove from oven and cool completely on wire racks.
Step 10: While cookies cool, prepare the filling. Beat softened cream cheese and 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 the indents. Serve immediately or store as directed.

Tips & Variations

For extra flavor, add a pinch of cinnamon or espresso powder to the dry ingredients to enhance the cocoa notes.
Use gel food coloring for a more vibrant red without thinning the dough.
Try piping the cream cheese filling for a cleaner presentation.
For a festive twist, top each filled cookie with a fresh raspberry or a sprinkle of crushed pecans.

Storage

Store the filled cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can freeze the unfilled cookies for up to 3 months; thaw fully before adding the cream cheese filling.

How to Serve

A close-up of several red velvet cookies covered with sparkling white sugar crystals, each cookie has a deep red color with a soft and crumbly texture. The cookies are arranged on a white plate, with one cookie broken in half showing a creamy, smooth white filling inside the center. The sugar coating on the cookies adds a shiny, grainy texture that contrasts with the soft inner cream. The cookies are stacked closely together, with the white marbled surface softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 2 days ahead. Keep it tightly wrapped and refrigerated. Chilling overnight actually helps the flavors develop and makes shaping easier.

Why do the cookies need to be slightly soft in the center when baked?

The cookies continue to set as they cool. Removing them while the centers are still soft ensures they stay moist and tender rather than dry and crumbly.