Red Velvet Thumbprint Cookies with Cream Cheese
These red velvet thumbprint cookies are soft, rich, and filled with a creamy center.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Cookies
- 1 ¼ cups all-purpose flour
- ¼ cup cocoa powder You can adjust the amount if needed.
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened You can use salted butter if preferred.
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract Add more if you like a stronger flavor.
- 1 tablespoon red food coloring
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1 cup powdered sugar You can adjust the amount if preferred.
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, combine flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together the butter and sugar until smooth. Add the egg, vanilla extract, and red food coloring. Mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Roll the dough into balls and place them on the prepared baking sheet. Make a small indentation in each ball.
- Bake for 10 minutes. Let them cool.
- For the filling, mix cream cheese, powdered sugar, and vanilla extract until smooth. Fill each indentation with the cream cheese mixture.
Notes
These cookies can be stored in an airtight container for up to a week.