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Red Velvet Thumbprint Cookies

Irresistibly Moist Red Velvet Thumbprint Cookies to Savor

These Red Velvet Thumbprint Cookies are moist, flavorful, and filled with creamy goodness, making them the perfect treat for any occasion.
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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: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Measure by weight for consistency.
  • 2 tablespoons Unsweetened Cocoa Powder Use quality cocoa for best results.
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 0.5 cups Unsalted Butter (Softened) Use unsalted to control salt levels.
  • 1 cups Granulated Sugar
  • 2 large Large Eggs (Room Temperature) Aids emulsification.
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Red Food Coloring Gel coloring preferred.
  • 1 cups Buttermilk Substitute with milk mixed with lemon juice or vinegar if unavailable.
  • 0.25 cups Additional Granulated Sugar (for rolling)
For the Cream Cheese Filling
  • 8 oz Cream Cheese (Softened)
  • 0.25 cups Unsalted Butter (Softened, for filling)
  • 2 cups Powdered Sugar (Sifted) Sifting prevents grittiness.
  • 1 teaspoon Vanilla Extract (for filling)

Equipment

  • Mixing bowl
  • Electric mixer
  • Parchment paper
  • refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat softened unsalted butter and granulated sugar until light and fluffy.
  3. Add large room-temperature eggs one at a time, then stir in vanilla extract and red food coloring.
  4. Gradually mix the flour mixture with the butter mixture, alternating with buttermilk, until just combined.
  5. Chill the dough for at least 30 minutes, or up to 2 hours.
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. Roll dough into 1-inch balls and coat in granulated sugar, then place on prepared baking sheets.
  8. Press indents into the center of each cookie ball using your thumb.
  9. Bake cookies for 8-10 minutes, or until edges are set and centers are slightly puffed.
  10. Beat together cream cheese and unsalted butter for the filling, then gradually mix in the sifted powdered sugar and vanilla extract.
  11. Once cookies are cooled, fill the centers with cream cheese filling.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Chilling the dough prevents spreading during baking. Ensure room temperature ingredients for better emulsification.

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