Description
Soft red velvet thumbprint cookies filled with creamy vanilla frosting—festive, tender, and perfect for holidays or special occasions.
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1/2 cup buttermilk
- 1/2 cup granulated sugar (for rolling)
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
1. Preheat & Prepare.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
2. Mix dry ingredients.
Whisk together flour, cocoa powder, baking soda, and salt.
3. Cream butter & sugar.
Beat butter and sugar until light and fluffy, 2–3 minutes.
4. Add eggs & flavoring.
Mix in eggs, vanilla, and red food coloring until fully combined.
5. Combine wet & dry.
Alternate adding the dry mix and buttermilk, mixing just until combined.
6. Shape the cookies.
Roll dough into 1-inch balls. Coat each ball in granulated sugar and place on baking sheet.
7. Create thumbprints.
Use your thumb or a small spoon to press an indent into each cookie.
8. Bake.
Bake 9–11 minutes, then deepen the thumbprint gently while warm.
9. Make the filling.
Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla.
10. Fill cookies.
Pipe or spoon cream cheese filling into each cooled cookie.
Notes
Chill dough 15 minutes if it’s too soft to shape.
Re-make the thumbprint indent immediately after baking.
For deeper color, add a drop more red food coloring.