Red Velvet Thumbprint Cookies (Printable Version)
Soft red velvet cookies with creamy centers and sparkling holiday sugar make a festive treat.
# Ingredients:
→ Cookie Dough
01 -
113 grams unsalted butter, softened
02 -
150 grams granulated sugar
03 -
1 large egg, room temperature
04 -
5 milliliters pure vanilla extract
05 -
5 milliliters red gel food coloring
06 -
190 grams all-purpose flour
07 -
15 grams unsweetened cocoa powder
08 -
3 grams baking soda
09 -
2 grams fine salt
→ Cream Cheese Filling
10 -
113 grams cream cheese, softened
11 -
60 grams powdered sugar, sifted
12 -
2.5 milliliters pure vanilla extract
→ Decoration
13 -
Holiday sanding sugar, red and green, as needed
# Steps:
01 -
Beat unsalted butter and granulated sugar until pale and fluffy, approximately 3 minutes. Incorporate the egg, vanilla extract, and red gel food coloring until evenly combined. Sift together the all-purpose flour, cocoa powder, baking soda, and salt; fold into the wet mixture just until dough forms.
02 -
Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to facilitate handling and prevent spreading during baking.
03 -
Blend softened cream cheese, sifted powdered sugar, and vanilla extract until smooth and creamy. Refrigerate until ready to use.
04 -
Roll chilled dough into 28-gram balls. Coat each ball in holiday sanding sugar. Press a thumb or rounded tool into the center of each ball to create an indentation for the filling.
05 -
Preheat oven to 175°C (350°F). Arrange cookies on a baking tray lined with parchment paper, spacing evenly. Bake for approximately 11 minutes, until edges are set but centers remain soft.
06 -
Allow cookies to cool slightly; gently re-press any indents that puff up. Fill each indentation with prepared cream cheese filling using a small spoon or piping bag.
07 -
Serve immediately or refrigerate filled cookies for up to 5 days. For extended storage, freeze unfilled cookies and add filling after thawing.
# Notes:
01 -
Using gel food coloring prevents altering dough texture. Chilling dough is essential to reduce spreading and ease shaping. If indentations puff during baking, press them down while warm.
02 -
Filled cookies should be refrigerated due to cream cheese filling; unfilled cookies freeze well.