Description
Soft, chewy red velvet thumbprint cookies with a tangy cream cheese frosting. A festive and delicious treat!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon white vinegar
- 1 cup chopped pecans or walnuts (optional, for coating)
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or heavy cream (to adjust consistency)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl (or stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed).
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a small bowl, combine the red food coloring, cocoa powder, and white vinegar. Mix until smooth.
- Gradually add the red food coloring mixture to the creamed butter and sugar, mixing until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours).
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- If using, finely chop the pecans or walnuts and place them in a shallow dish.
- Remove the chilled cookie dough from the refrigerator. Roll the dough into 1-inch balls. If using nuts, roll each ball in the chopped pecans or walnuts, pressing gently to adhere. Place the coated (or uncoated) cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Use your thumb or the back of a small spoon to make an indentation in the center of each cookie.
- Bake for 8-10 minutes, or until the edges are set and the centers are slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar to the cream cheese mixture, beating on low speed until combined. Stir in the vanilla extract.
- If the filling is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired consistency.
- Once the cookies are completely cool, fill the thumbprint indentations with the cream cheese filling.
- For a firmer filling, chill the filled cookies in the refrigerator for about 30 minutes before serving.
- Serve the Red Velvet Thumbprint Cookies immediately or store them in an airtight container in the refrigerator for up to 3 days.
Notes
- Chilling the dough is important to prevent excessive spreading during baking.
- Be careful not to overmix the dough, as this can result in tough cookies.
- Make sure the cream cheese and butter for the filling are softened to prevent lumps.
- Adjust the amount of milk or heavy cream in the filling to achieve your desired consistency.
- Prep Time: 30 minutes
- Cook Time: 8 minutes