Description
These Red Velvet Thumbprint Cookies are soft, slightly chewy, and filled with a creamy vanilla cream cheese center. Perfect for holidays or any dessert occasion.
Ingredients
- 2 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 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 Filling: 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- Cream butter and granulated sugar until light and fluffy (2-3 min).
- Beat in eggs one at a time, then stir in vanilla extract and red food coloring.
- Alternate adding dry ingredients and buttermilk to wet mixture, beginning and ending with dry. Mix on low speed until just combined. Cover and refrigerate 30 min to 2 hours.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Place 1/2 cup sugar in shallow dish.
- Scoop dough into balls, roll in sugar, and place 2 inches apart on sheets. Make an indent in center of each cookie with thumb or spoon.
- Bake 8-10 minutes until edges are set but centers slightly soft.
- Prepare filling: Beat cream cheese and butter until smooth. Gradually add powdered sugar and stir in vanilla until fluffy.
- Once cookies cool, fill indents with cream cheese mixture. Serve or store in airtight container in refrigerator.
Notes
- Do not overmix or overbake for best results.
- Chill dough to help cookies maintain shape.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American