Name: Red Velvet Thumbprint Cookies 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

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 (for filling)

4 cups powdered sugar, sifted

1 teaspoon vanilla extract (for filling)

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 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. Cover and refrigerate the dough for 30 minutes to 2 hours to firm up.

Step 5: Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Pour the 1/2 cup granulated sugar for rolling into a shallow dish.

Step 6: Scoop rounded tablespoons of dough and roll into balls. Coat each ball generously in the granulated sugar and place on baking sheets about 2 inches apart.

Step 7: Use your thumb or the back of a small spoon to gently make an indent in the center of each cookie ball, without pressing through.

Step 8: Bake for 8 to 10 minutes, until edges are set and lightly browned but centers are still soft. Avoid overbaking to prevent dryness. Let cookies cool completely on a wire rack.

Step 9: To make the filling, beat together cream cheese and 1/2 cup softened butter in a medium bowl until smooth. Gradually add sifted powdered sugar, beating until fluffy. Stir in vanilla extract.

Step 10: Once cookies are cool, spoon or pipe cream cheese filling into the indents. Serve immediately or store as directed below.

Tips & Variations

For a natural color alternative, use beet juice or powder instead of red food coloring.

Chill the dough longer for firmer cookies that spread less during baking.

Try adding a teaspoon of espresso powder to the dough to enhance the chocolate flavor.

Use a piping bag with a star tip for a decorative cream cheese filling presentation.

FAQs

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness and a slight tang. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk, then let it sit for 5 minutes before using.

What if I don’t have cream cheese for the filling?

You can substitute with mascarpone cheese or a combination of softened butter and powdered sugar for a sweeter filling, but cream cheese offers the classic tangy flavor that complements red velvet best.