Description
These Red Velvet Cream Cheese Thumbprint Cookies combine the luxurious taste of red velvet with a tangy, rich cream cheese filling, making every bite a delightful journey through tradition and innovation. They are visually stunning and perfect for various occasions.
Ingredients
2 ½ cups All-purpose flour
¼ cup Unsweetened cocoa powder
1 teaspoon Baking soda
½ teaspoon Salt
1 cup Unsalted butter, softened
1 ½ cups Granulated sugar
2 large Eggs
1 tablespoon White vinegar
1 teaspoon Pure vanilla extract
1–2 tablespoons Red gel food coloring
8 ounces Cream cheese, softened
½ cup Unsalted butter, softened
4 cups Powdered sugar, sifted
1 teaspoon Pure vanilla extract
Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, then add the white vinegar, vanilla extract, and red gel food coloring
- Gradually add the dry mixture to the wet ingredients and mix until just combined
- Roll the dough into 1-inch balls and place them on the prepared baking sheets. Make an indentation in the center of each ball
- Bake for 10-12 minutes. After baking, re-press the indentations if needed. Let cool
- Prepare the cream cheese filling by beating the softened cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and salt
- Fill the indentations in the cooled cookies with the cream cheese filling
Notes
For best results, use quality gel food coloring and ensure all ingredients are at room temperature.
- Prep Time: 20 mins
- Cook Time: 10-12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg