Red Velvet Cream Cheese Thumbprint Cookies Recipe
These Red Velvet Cream Cheese Thumbprint Cookies are pure magic! They're soft, chewy, and absolutely delicious.
Equipment
- Mixing bowls (2-3 medium sized)
- Measuring cups and spoons
- Electric mixer or hand whisk
- Parchment paper or silicone mats
- Baking sheets (2-3 sheets)
- Small spoon or melon baller
- Cooling rack
Ingredients
- 1½ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup softened butter
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- Line baking sheets with parchment paper.
- Set everything out before starting.
- Whisk flour, cocoa powder, baking powder together.
- Add salt and mix well. Set this bowl aside for now.
- Beat butter and sugar until fluffy.
- This takes about 3 minutes.
- Add egg and vanilla, mix well.
- Add red food coloring, blend completely.
- Add dry ingredients to wet ingredients slowly.
- Mix until just combined, don't overmix.
- The dough should be soft.
- Beat cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract.
- Mix until completely combined and fluffy.
- Roll dough into 1-inch balls carefully.
- Place them on prepared baking sheets.
- Leave 2 inches between each cookie.
- Press your thumb in the center gently.
- Spoon cream cheese filling into each indent.
- Fill them generously but don't overflow.
- Bake for 10-12 minutes until edges set.
- Don't overbake them!
- Let cookies cool on sheets first.
- Transfer to cooling rack after 5 minutes.
- They'll firm up as they cool.
Notes
- Use room temperature butter and cream cheese.
- Cold ingredients don't mix well together.
- Don't skip the cocoa powder completely.
- It gives authentic red velvet flavor.
- Make deeper thumbprints if filling overflows.
- You can re-press after 5 minutes.
- Chill dough if it's too sticky.
- 15 minutes in the fridge helps.
- Store cookies in an airtight container.
- They stay fresh for 5 days.