Name: Red Velvet Thumbprint Cookies with Cream Cheese Filling 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 together 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 evenly vibrant.

Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix. Cover the dough and refrigerate for at least 30 minutes or up to 2 hours.

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

Step 6: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball in granulated sugar to coat fully, then place on the baking sheets about 2 inches apart.

Step 7: Use your thumb or the back of a small spoon to gently press an indent in the center of each cookie ball, being careful not to press through.

Step 8: Bake for 8 to 10 minutes, until the edges are set and lightly browned but centers remain slightly soft. Remove and let cool on a wire rack.

Step 9: While cookies cool, prepare the filling. Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, one cup at a time, beating until fluffy. Stir in vanilla extract.

Step 10: Once cookies are fully cool, spoon or pipe the cream cheese filling into the indents. Serve immediately or refrigerate in an airtight container.

Tips & Variations

Chilling the dough is essential to prevent spreading and achieve the perfect texture.

Use gel food coloring for more vibrant color without adding extra moisture.

For a festive twist, top cream cheese filling with crushed peppermint or sprinkles.

To make mini cookies, use smaller dough portions but adjust baking time accordingly.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. The filling may firm up when chilled but softens nicely as it warms slightly. These cookies can also be frozen for up to 2 months—thaw in the fridge before serving.

FAQs

Can I use regular milk instead of buttermilk?

Substituting regular milk with a tablespoon of lemon juice or vinegar added to it and left to sit for 5 minutes creates a buttermilk substitute that works well in this recipe.

Why is the dough chilled before baking?

Chilling the dough firms it up, making it easier to handle and helping the cookies hold their shape during baking. It also reduces spreading, resulting in a thicker, chewier cookie.