Description
These Red Velvet Thumbprint Cookies are a delightful twist on a classic treat, featuring a tender, cocoa-infused red velvet dough rolled in sugar and baked to perfection. Each cookie is filled with a smooth and sweet cream cheese filling, creating a perfect balance of flavors and textures that's ideal for any celebration or comforting snack.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
Cookie Dough
- 1 stick salted butter, at room temperature
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar, plus more for rolling
- 1 large egg
- 2 teaspoons vanilla extract
- 2 teaspoons red gel food coloring
Cream Cheese Filling
- 1 8-ounce package cream cheese, at room temperature
- 1 cup powdered sugar
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until well combined. Set this mixture aside for later use.
- Make the Dough: In a large bowl, combine the room temperature salted butter with the granulated sugar and light brown sugar. Beat with a mixer on medium speed until the mixture is light and fluffy, ensuring to scrape down the sides of the bowl to evenly incorporate all ingredients. Add the egg and vanilla extract, beating until combined. Mix in the red gel food coloring thoroughly until the dough has a uniform red hue. Gradually add the dry ingredient mixture on low speed, beating just until the dough comes together. Refrigerate the dough for about 20 minutes to firm up.
- Form and Chill Cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Roll tablespoon-sized portions of the chilled dough into balls. Pour granulated sugar onto a plate and roll each dough ball in the sugar to coat. Place the coated balls on the prepared baking sheets spaced about 2 inches apart. Press an indentation into the center of each ball using your thumb. Refrigerate the assembled cookies for another 20 minutes to ensure they hold their shape during baking.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes, rotating the pans halfway through baking to ensure even browning. The cookies are done when they are set and the bottoms turn light golden brown. Remove from oven and let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Prepare Cream Cheese Filling: While the cookies cool, beat the cream cheese and powdered sugar together in a large bowl using a mixer on medium speed until smooth and creamy. Fill a piping bag or use a spoon to carefully fill the thumbprint indentations of each cooled cookie with about one teaspoon of the cream cheese filling.
Notes
- Chilling the dough before shaping and after rolling prevents spreading and helps maintain the thumbprint indentation.
- Use gel food coloring instead of liquid for a vibrant color without altering the dough consistency.
- Ensure the cream cheese is at room temperature for smooth filling.
- Store cookies in an airtight container in the refrigerator and bring to room temperature before serving for best flavor.
