RED VELVET THUMBPRINT COOKIES WITH CREAM CHEESE
These red velvet thumbprint cookies are soft, moist, and perfectly sweet. Filled with rich cream cheese frosting, they’re a festive treat ideal for holidays, parties, or any special occasion.
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
For the Cream Cheese Filling:
- 4 ounces cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugar:
- In a large bowl, beat butter and sugar until light and fluffy. Add egg, vanilla, and red food coloring; beat until combined.
Combine:
- Gradually add dry ingredients to wet, mixing until a soft dough forms.
Shape Cookies:
- Roll dough into 1-inch balls and place on the baking sheet spaced 2 inches apart. Press your thumb gently into the center of each ball to create an indentation.
Bake:
- Bake for 12–15 minutes until edges are set. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Prepare Filling:
- Beat cream cheese, powdered sugar, and vanilla until smooth.
Fill Cookies:
- Spoon or pipe cream cheese filling into each thumbprint indentation.
Notes
- Make Ahead: Dough can be refrigerated for up to 2 days before baking.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
- Decorations: Sprinkle with crushed red velvet cake crumbs or edible glitter for extra festivity.
- Allergy Option: Use dairy-free cream cheese to make this recipe vegan-friendly.