Description
These Red Velvet Thumbprint Cookies are soft, tender, and perfectly sweet with a vibrant red hue and a creamy, luscious cream cheese filling. Rolled in sugar and baked to a delicate finish, they make a delightful treat perfect for holidays, parties, or any occasion that calls for a beautiful and delicious dessert.
Ingredients
Scale
For the Cookies:
- 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)
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes.
- Add Eggs and Flavor: 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.
- Combine Dry and Wet Ingredients: 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 prevent dry cookies. Cover and refrigerate the dough for at least 30 minutes or up to 2 hours to firm up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Place the remaining 1/2 cup granulated sugar in a shallow dish for rolling.
- Shape and Sugar-Coat Dough Balls: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball generously in the granulated sugar until fully coated. Place onto prepared baking sheets spaced 2 inches apart.
- Create Thumbprints: Using your thumb or the back of a small spoon, gently make an indent in the center of each cookie ball, without pressing all the way through.
- Bake the Cookies: Bake for 8 to 10 minutes until edges are set and lightly browned but centers still look slightly soft. Avoid overbaking to keep cookies moist. Let cool on a wire rack.
- Prepare Cream Cheese Filling: While cookies cool, beat together the softened cream cheese and butter until smooth. Gradually add sifted powdered sugar a cup at a time until fluffy. Stir in vanilla extract.
- Fill the Cookies: Once cookies are completely cool, spoon or pipe the cream cheese filling into the indents. Serve immediately or store in an airtight container in the refrigerator.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much during baking.
- Do not overbake; signs of slight softness in the centers ensure moist cookies.
- You can substitute the red food coloring with natural alternatives like beet juice powder for a natural red hue.
- Store filled cookies in the refrigerator and consume within 3-4 days for best freshness.
- If you want to prepare ahead, bake the cookies and store the filling separately, then assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cookies, Thumbprint Cookies, Cream Cheese Filling, Holiday Cookies, Baked Cookies, Soft Cookies
