Description
Soft and festive Red Velvet Thumbprint Cookies filled with cream cheese, perfect for dessert or gifting.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 tbsp red food coloring
- 1/2 cup buttermilk
- 1/2 cup granulated sugar (for rolling)
- For filling: 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream together butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and red food coloring.
- Alternately add dry ingredients and buttermilk to wet mixture, starting and ending with dry ingredients. Mix on low until just combined.
- Cover dough and refrigerate 30 minutes to 2 hours.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper and prepare 1/2 cup sugar for rolling.
- Shape dough into tablespoon-sized balls, roll in sugar, and place 2 inches apart on baking sheets.
- Make an indent in each cookie with thumb or spoon.
- Bake 8-10 minutes until edges are set but centers slightly soft.
- For filling, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until fluffy.
- Once cookies are cool, fill indents with cream cheese mixture.
Notes
- Do not overmix or overbake for best results.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American