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Red Velvet Thumbprint Cookies

Deliciously Soft Red Velvet Thumbprint Cookies You’ll Adore

These Red Velvet Thumbprint Cookies combine a vibrant color with a delightful chewy texture and creamy filling, making them irresistible.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Provides structure to the cookies
  • 0.25 cups Unsweetened Cocoa Powder Adds classic red velvet flavor
  • 1 teaspoon Baking Soda Acts as a leavening agent
  • 1 pinch Salt Balances sweetness
  • 1 cup Unsalted Butter, Softened Essential for creaming
  • 1 cup Granulated Sugar Sweetens the cookies
  • 2 large Eggs, at Room Temperature Adds moisture and richness
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 1 tablespoon Red Food Coloring For vibrant hue
  • 1 cup Buttermilk Adds moisture and tangy flavor
  • 0.25 cups Granulated Sugar (for rolling) Creates a sparkling exterior
For the Cream Cheese Filling
  • 8 oz Cream Cheese, Softened The star of the filling
  • 0.25 cups Unsalted Butter, Softened (for filling) Adds richness
  • 2 cups Powdered Sugar, Sifted Sweetens and thickens the filling
  • 1 teaspoon Vanilla Extract (for filling) Enhances flavor

Equipment

  • mixing bowl
  • electric mixer
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt.
  2. In a large bowl, beat together softened butter and granulated sugar until fluffy.
  3. Add eggs one at a time, mixing well, then blend in vanilla extract and red food coloring.
  4. Gradually add the dry ingredients alternating with buttermilk until just combined.
  5. Cover and refrigerate the dough for at least 30 minutes.
  6. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. Scoop dough into 1-inch balls, roll in granulated sugar, and create an indent in each.
  8. Bake for 8-10 minutes until edges are set and centers are soft.
  9. Beat together cream cheese, butter, powdered sugar, and vanilla until creamy.
  10. Cool cookies completely, then fill each indent with the cream cheese filling.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 60mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Always refrigerate the dough and ensure all ingredients are at room temperature for better mixing.

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