Red Velvet Thumbprint Cookies with Cream Cheese Filling
These soft and chewy red velvet thumbprint cookies with tangy cream cheese filling are a festive treat, perfect for Valentine's Day or the holiday season!
Equipment
- 1 Electric hand mixer or stand mixer with a paddle attachment
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Ingredients
Red Velvet Cookies
- 300 grams all purpose flour
- 20 grams cocoa powder
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 153 grams unsalted butter melted
- 150 grams brown sugar
- 50 grams granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- ½ teaspoon vinegar
- ½ teaspoon red food coloring
Cream Cheese Filling
- 228 grams full-fat cream cheese room temperature
- 240 grams powdered sugar
Instructions
Red Velvet Cookies
- Before you start baking, line 2 metal baking sheets with parchment paper. Set aside.
- Whisk all purpose flour, cocoa powder, baking powder, baking soda, and salt together in a medium bowl. Set aside.300 grams all purpose flour, 20 grams cocoa powder, ½ teaspoon baking powder, ¾ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, vigorously whisk the melted butter, brown sugar, and granulated sugar together until well combined.153 grams unsalted butter, 150 grams brown sugar, 50 grams granulated sugar
- Add the egg, egg yolk, and vanilla extract. Whisk until smooth. Then whisk in the vinegar and red food coloring.1 large egg, 1 egg yolk, 2 teaspoons vanilla extract, ½ teaspoon vinegar, ½ teaspoon red food coloring
- Gently fold the dry ingredients into the wet ingredients with a rubber spatula until the dry streaks of flour disappear and a soft dough forms.
- Chill the dough uncovered in the refrigerator for at least 1 hour. While it chills, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
- Scoop the dough with a small cookie scoop and roll into balls. Place on the prepared baking sheet with 1-2 inches between each. Bake for baking 7-10 minutes until the edges are set and middles look puffy and a bit underdone.
- Immediately after taking out of the oven, press the back of a round tablespoon into the center of each cookie, creating an indent
- Let the cookies cool on the hot cookie sheet for 10 minutes before carefully transferring to a wire rack to cool completely.
Cream Cheese Filling
- Beat the cream cheese in the bowl of a stand mixer with the paddle attachment or with an electric mixer on medium speed until smooth.228 grams full-fat cream cheese
- Gradually add the powdered sugar while mixing on low speed until thick and creamy. Scrape down the sides and bottom of the bowl as needed.240 grams powdered sugar
- Once the cookies are completely cool, spoon a dollop of frosting into the center of each cookie or add the frosting to a piping bag and pipe it into the "thumbprints".
- Garnish the cookies with sprinkles and enjoy!
Notes
Use room temperature ingredients. Let dairy and eggs warm on the counter for 1-2 hours before baking.
Storage: Store unfilled cookies in an airtight container at room temperature for up to 5 days. I recommend storing the filling in a separate container in the fridge and fill the cookies as you eat them.
If filled, store in a sealed container in the fridge for up to 4 days.
Freezing cookie dough: After chilling, roll the dough into balls. Place on a baking sheet and freeze for 2 hours. Transfer to a freezer bag and freeze for up to 3 months.
Before baking, take the cookie dough balls out of the freezer and let sit on the counter for 30 minutes. Preheat the oven as they warm up, then bake.
Freezing baked cookies: Freeze unfilled baked cookies in a sealed container or for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition
Serving: 1cookieCalories: 108kcalCarbohydrates: 12.6gProtein: 1.5gFat: 4.5gSaturated Fat: 2.7gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 40mgSodium: 775mgPotassium: 129mgFiber: 0.3gSugar: 8.5gVitamin A: 0IUVitamin C: 0mgCalcium: 52mgIron: 1mg
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