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Red Velvet Thumbprint Cookies

Delightful red velvet cookies filled with a rich, creamy cream cheese filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 and 1/4 cups all-purpose flour Use high-quality flour for better texture.
  • 1/4 cup unsweetened cocoa powder Ghirardelli recommended for rich flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1 and 1/2 cups granulated sugar
  • 2 large eggs, at room temperature Helps to keep dough well incorporated.
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring Gel food coloring recommended for vibrant color.
  • 1/2 cup buttermilk Can substitute with milk and vinegar.
  • 1/2 cup granulated sugar (for rolling)
For the Cream Cheese Filling
  • 8 ounces cream cheese, softened Full-fat cream cheese provides the best flavor.
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large bowl, cream together butter and sugar until light and fluffy (2-3 minutes).
  3. Beat in eggs one at a time, mixing well after each. Stir in vanilla and red food coloring.
  4. Alternately add dry mixture and buttermilk, starting and ending with dry ingredients. Mix on low speed until just combined.
  5. Cover and refrigerate dough for at least 30 minutes or up to 2 hours.
Baking
  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Roll rounded tablespoons of dough into balls and coat in granulated sugar.
  3. Place balls on baking sheets, spaced 2 inches apart.
  4. Create indents in each ball with your thumb.
  5. Bake for 8-10 minutes until edges are set and lightly browned.
Cream Cheese Filling
  1. Beat together softened cream cheese and butter until smooth. Gradually add powdered sugar until fluffy. Stir in vanilla.
  2. Once cookies are cooled, fill the indents with cream cheese filling.

Notes

Store cookies in an airtight container in the fridge for up to 5 days or freeze unfilled cookies for up to 3 months.