Description

Red Velvet Thumbprint Cookies are irresistibly soft and chewy cookies with a vibrant red color, dipped in sugar, and filled with a luscious cream cheese frosting. These delightful treats combine the rich flavors of cocoa and buttermilk with a smooth, sweet filling, perfect for festive occasions or everyday indulgence.

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 Flavorings: 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 Wet and Dry 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, being careful not to overmix.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or up to 2 hours to firm up and prevent spreading.
Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper and place 1/2 cup granulated sugar in a shallow dish for rolling.
Form Cookies: Scoop rounded tablespoons of dough and roll into smooth balls. Coat each ball generously in the granulated sugar, then place on baking sheets about 2 inches apart.
Make Thumbprints: Using your thumb or back of a small spoon, gently make an indent in the center of each cookie ball without pressing through.
Bake: Bake for 8 to 10 minutes until edges are set and lightly browned, and centers still look slightly soft. Remove and cool on a wire rack.
Prepare Cream Cheese Filling: While cookies cool, beat together softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Stir in vanilla extract.
Fill 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 refrigerator.

Notes

Be careful not to overbake cookies or they will become dry; centers should remain slightly soft when removed from the oven.
Chilling the dough is important for preventing excessive spreading during baking.
Use room temperature eggs and softened butter for better mixing and texture.
If no buttermilk is available, use whole milk with a teaspoon of lemon juice or vinegar as a substitute.
Store filled cookies in the refrigerator to keep the cream cheese filling fresh.

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, Soft Cookies, Christmas Cookies