Red Velvet Thumbprint Cookies (Printer-Friendly)
Tender cocoa cookies with a creamy cream cheese center offering a rich and balanced sweetness.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/2 cups all-purpose flour
02 -
1/4 cup unsweetened cocoa powder
03 -
1/2 teaspoon baking powder
04 -
1/4 teaspoon kosher salt
→ Wet Ingredients
05 -
3/4 cup salted butter, softened
06 -
1/4 cup light brown sugar, packed
07 -
1/4 cup granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
1 tablespoon red gel food coloring
→ Filling
11 -
120 grams cream cheese, softened
12 -
1/2 cup powdered sugar
# Steps to Follow:
01 -
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly distributed.
02 -
Using a mixer on medium speed, beat the softened salted butter, granulated sugar, and light brown sugar in a large bowl until light and fluffy, about 3 to 5 minutes. Scrape down the bowl as needed.
03 -
Add the large egg and vanilla extract to the butter mixture and mix until fully combined. Then, add the red gel food coloring and beat until the dough is uniformly bright red.
04 -
Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing only until just combined to avoid overworking.
05 -
Cover and refrigerate the dough for 20 minutes to firm up, facilitating easier shaping and preventing spreading during baking.
06 -
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper to ensure even baking and easy removal.
07 -
Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in granulated sugar to coat completely, then place them 2 inches apart on the prepared baking sheets.
08 -
Press the center of each dough ball gently with your thumb to form a well. Refrigerate the shaped cookies for another 20 minutes until firm.
09 -
Bake the cookies for 12 to 14 minutes, rotating the pans halfway through. Remove when the bottoms are lightly golden and the cookies are set.
10 -
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11 -
Beat the softened cream cheese and powdered sugar in a large bowl on medium speed until smooth and creamy. Using a teaspoon or piping bag, fill each thumbprint indentation with the cream cheese mixture.
# Helpful Hints:
01 -
Chilling the dough twice helps maintain shape and prevents excessive spreading during baking.
02 -
Toast the cocoa powder lightly before mixing to enhance the chocolate flavor.
03 -
Use gel food coloring to avoid altering dough texture and moisture.