Description
These Red Velvet Thumbprint Cookies combine the rich, vibrant flavor of red velvet cake with a creamy, luscious cream cheese filling. Perfectly tender and slightly chewy, these cookies are rolled in sugar for a delicate crunch and then baked to perfection. A classic dessert with a delightful twist, ideal for celebrations or simply indulging your sweet tooth.
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside for later incorporation.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light, fluffy, and well combined, about 2 to 3 minutes.
- Add Eggs and Flavorings: Beat the eggs into the creamed butter mixture one at a time, ensuring each is fully incorporated. Stir in vanilla extract and red food coloring, resulting in a vibrantly red batter.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined, being careful not to overmix 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: Heat your oven to 375°F (190°C). Line baking sheets with parchment paper and pour the remaining 1/2 cup granulated sugar into a shallow dish for rolling the dough balls.
- Shape and Coat Dough Balls: Scoop rounded tablespoons of chilled dough and roll each into a smooth ball. Roll each ball generously in the granulated sugar, then place on baking sheets spaced approximately 2 inches apart.
- Create Thumbprints: Using your thumb or the back of a small spoon, gently press an indent into the center of each sugar-coated dough ball without going through the cookie.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until edges are set and lightly browned but centers remain slightly soft. Remove from oven and let cookies cool completely on wire racks to allow centers to firm up.
- Prepare Cream Cheese Filling: While cookies cool, beat together softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar a cup at a time, beating until fully incorporated and fluffy. Stir in vanilla extract.
- Fill Cookies: Once cooled, spoon or pipe the cream cheese filling into the indentations of each cookie. Serve immediately or store in an airtight container refrigerated.
Notes
- Chilling the dough is essential to prevent the cookies from spreading too much while baking.
- Do not overbake the cookies; slight softness in the center is desirable for a tender texture.
- The filling can be piped using a piping bag for a neater presentation.
- Store the finished cookies in the refrigerator to keep the cream cheese filling fresh.
- Use room temperature eggs to help the ingredients mix smoothly.
- 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, dessert recipe
