Red Velvet Thumbprint Cookies (Recipe for Printing)
Enjoy festive red velvet thumbprint cookies featuring a cocoa base and creamy filling—perfect for Valentine’s Day or holidays. Buttermilk and cream cheese deliver rich flavors. Save & click.
# What You Need:
→ Cookie Base
01 -
2 1/4 cups all-purpose flour
02 -
1/4 cup unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
1/2 teaspoon salt
05 -
1 cup unsalted butter, softened
06 -
1 1/2 cups granulated sugar
07 -
2 large eggs, at room temperature
08 -
1 teaspoon vanilla extract
09 -
2 tablespoons red food coloring
10 -
1/2 cup buttermilk
→ For Rolling
11 -
1/2 cup granulated sugar
→ Cream Cheese Filling
12 -
8 ounces cream cheese, softened
13 -
1/2 cup unsalted butter, softened
14 -
4 cups powdered sugar, sifted
15 -
1 teaspoon vanilla extract
# How to Make It:
01 -
In a medium mixing bowl, thoroughly whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
02 -
In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with 1 1/2 cups granulated sugar until pale and fluffy, about 2 to 3 minutes.
03 -
Add eggs one at a time, blending well after each addition. Mix in the vanilla extract and red food coloring until the dough is evenly colored throughout.
04 -
Gradually blend the dry ingredient mixture into the creamed butter mixture, alternating with the buttermilk. Start and finish with the dry mixture, stirring until just combined and the batter appears uniformly red.
05 -
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Place 1/2 cup granulated sugar for rolling in a shallow dish.
06 -
Scoop rounded tablespoons of dough and roll each into a smooth ball. Coat thoroughly by rolling in the reserved granulated sugar. Position dough balls on prepared baking sheets, spacing each about 2 inches apart.
07 -
Bake cookies for 10–12 minutes, or until set but still soft in the center. Remove trays from oven and immediately press a thumb or measuring spoon into the center of each cookie to create an indentation. Allow to cool completely on a wire rack.
08 -
While cookies cool, beat together softened cream cheese and 1/2 cup unsalted butter until smooth and creamy. Gradually add the sifted powdered sugar, then mix in vanilla extract until silky and spreadable.
09 -
Once the cookies are completely cool, spoon or pipe a portion of the cream cheese filling into the indentation of each cookie.
# Extra Tips:
01 -
For best texture, allow eggs and dairy to reach room temperature before mixing.