Red Velvet Thumbprint Cookies

These red velvet thumbprint cookies combine the rich, subtle cocoa flavor with a vivid red hue and a creamy tangy cream cheese filling. The dough softened with butter and sweetened with a blend of sugars is carefully chilled and shaped ensuring a tender cookie with a crisp sugary coating and a luscious filling that makes every bite special. Perfect for holidays or any time you want to impress without fuss.

I first made these cookies for a holiday gathering and they disappeared so fast that I’ve made them every season since then

Ingredients

• All-purpose flour: which provides structure and tenderness so use fresh flour to ensure a soft crumb
• Unsweetened cocoa powder: adds a subtle chocolate note that deepens the red velvet flavor
• Baking powder: helps the cookies rise slightly and keeps them from becoming dense
• Kosher salt: balances sweetness and enhances flavor so use a good quality salt for best results
• Salted butter: at room temperature delivers a creamy texture and fuller flavor
• Light brown sugar: gives moisture and a hint of caramel flavor
• Granulated sugar: contributes sweetness and helps create a slight crispness on the cookie surface
• Large egg: binds ingredients and adds richness
• Vanilla extract: enhances overall flavor so pure extract is preferred
• Red gel food coloring: offers a vibrant red hue without altering dough texture
• Cream cheese: at room temperature makes a smooth fluffy frosting filling
• Powdered sugar: sweetens and thickens the cream cheese filling for perfect spreading

Instructions

Whisk the dry ingredients together:

Combine the all-purpose flour unsweetened cocoa powder baking powder and kosher salt in a medium bowl Mix thoroughly to distribute evenly then set aside

Cream the butter and sugars:

In a large bowl use a mixer on medium speed to beat room temperature salted butter granulated sugar and light brown sugar until the mixture is light in color and fluffy about three to five minutes scraping down the sides as needed

Incorporate the egg vanilla and food coloring:

Add the large egg and vanilla extract to the butter and sugar mixture Mixing well until fully combined then add the red gel food coloring beating until the dough is evenly tinted a vibrant red

Add the dry ingredients:

Reduce the mixer speed to low and gradually add the flour mixture into the wet ingredients Mix just until combined avoiding overworking the dough to keep it tender

Chill the dough:

Cover the dough bowl and place in the refrigerator for about twenty minutes until it firms up making it easier to handle and shape

Preheat oven and prepare baking sheets:

Set the oven to three hundred and fifty degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and allow even baking

Shape and sugar coat the dough balls:

Scoop tablespoon-sized portions of dough roll into balls and then roll each in granulated sugar coating completely Arrange them spaced about two inches apart on the baking sheets

Create thumbprint indentations and chill again:

Press the center of each dough ball gently with your thumb to create a small well for the filling Refrigerate the shaped cookies until firm about twenty minutes

Bake the cookies:

Bake for twelve to fourteen minutes rotating the pans halfway through so they bake evenly Wait until cookie bottoms are light golden brown and the cookies are set

Cool the cookies:

Let cookies rest for five minutes on the baking sheets before transferring to wire racks to cool completely

Prepare and add the cream cheese filling:

In a large bowl beat room temperature cream cheese and powdered sugar on medium speed until smooth and creamy Use a teaspoon or piping bag to fill each thumbprint indentation with the frosting

I love the cream cheese filling because it adds a lovely tang that balances the cocoa and sugar sweetness The thumbprint method gives each cookie a little surprise center making every bite interesting and enjoyable

Storage Tips

Store the cookies in an airtight container at room temperature for up to three days Keep the cream cheese filling refrigerated separately for freshness You can freeze baked cookies without filling for up to two months Wrap tightly in plastic wrap then place in a freezer-safe container To serve frozen cookies simply thaw at room temperature and fill with cream cheese frosting as usual

Ingredient Substitutions

Pastry flour can replace all purpose for a more tender cookie but texture may be slightly lighter If using unsalted butter reduce added salt slightly to keep balance For natural color alternatives try beet powder or juice though this may affect moisture Cream cheese can be swapped with mascarpone for a creamy but sweeter filling option

Serving Suggestions

These cookies pair beautifully with a hot cup of coffee or a spiced holiday tea Sprinkle finely chopped pecans on top of the cream cheese filling before it sets for added texture Serve chilled for a refreshing treat or bring to room temperature for a softer bite

Make these ahead for holidays and keep the filling chilled until serving. They are festive flavorful and simple to prepare.

Common Recipe Questions

→ What gives these treats their red velvet color?

The vibrant red hue comes from red gel food coloring combined with unsweetened cocoa powder, which adds a subtle chocolate depth.

→ Why is chilling the dough important?

Chilling firms the dough, making it easier to shape and helping maintain the thumbprint indentations during baking.

→ How is a soft texture achieved in these cookies?

Room temperature butter beaten with sugars creates a light, fluffy base, while careful mixing and precise baking time ensure tenderness.

→ Can the cream cheese filling be substituted?

Yes, alternatives like mascarpone or sweetened ricotta can be used for a creamy variation.

→ What storage tips help maintain freshness?

Store the baked cookies without filling at room temperature in an airtight container up to three days; keep the filling refrigerated separately for best freshness.