These Red Velvet Thumbprint Cookies with Cream Cheese Icing are deliciously delightful. They have a rich red velvet flavour, a soft and chewy crumb, and a light and creamy cream cheese icing filling the centre. These thumbprint cookies are simple to bake and never fail to get a big reaction from everyone who tries them.
Red Velvet Thumbprint Cookies are a great addition to any holiday bakers list, cookie exchange, or even if you’re looking for something decadent without a ton of work. If you are a big fan of red velvet anything these are the perfect cookies for you!
Why You’ll Love This Red Velvet Thumbprint Cookie Recipe
- They look like you’ve picked them up from a store and come together with little fuss.
- Delicious red velvet flavour – buttery with rich coco – a true crowd pleaser.
- A perfect pop of red in any holiday spread
- Beginner friendly recipe with an elevated result.
- Ultra creamy cream cheese icing – yum!
Ingredients in this recipe
A list of simple ingredients most home bakers will have in their pantry.
Cookies:
All Purpose Flour
Baking Powder
Salt
Unsweetened Coco powder
Unsalted Butter
Brown Sugar
Granulated Sugar
Egg
Vanilla Extract
Red Food Colouring
Cream Cheese Icing:
Cream Cheese
Powdered Sugar
How To Make Red Velvet Thumbprint Cookies:
- Combine the flour, baking powder, salt, and unsweetened coco powder in a large mixing bowl, set aside.
2. In a separate mixing bowl, combine butter, granulated sugar, brown sugar with an electric hand mixer until the butter is soft and fluffy.
3. Mix in the egg and vanilla extract, then the red food colouring until fully combined. If you’re looking for a vibrant red cookie, add extra food colouring – the colour does tend to dull a bit in the oven.
4. Slowly add the dry flour mixture into the wet mixture, mix well, then place in the fridge for 10-15 minutes, or until the dough is firm.
5. Using a cookie scoop or spoon, scoop about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in some granulated sugar until fully coated, then place on a parchment lined baking sheet about 2 inches apart.
6. Once all the balls are formed and coated in sugar, create a well in the middle of each cookie with your thumb. Note: the well will rise slightly and become more shallow while baking so don’t be afraid to make them deep. Bake in a pre-heated oven at 350℉ for 12 minutes or until the cookies are set. Place on a cookie rack until fully cooled.
7. Once the cookies are fully cooled, beat the cream cheese and powdered sugar in a medium bowl until light and fluffy. Pipe the cream cheese icing onto each cookies centre and serve!
Different Ways to Fill These Thumbprint Cookies
These are some ideas and variations that you can use if you prefer something other than the cream cheese icing. I think personalizing recipes is a great way to try new flavours and get creative! Let me know what other ideas you have to fill these cookies in the comments!
- Buttercream – vanilla bean, peppermint, white chocolate flavours could be great.
- Chocolate or white chocolate kiss
- Chocolate fudge – add a sprinkle of nuts or flaked salt
How to Store The Cookies
These cookies can be kept in an air tight container for up to a week in the fridge, or room temperature for 2 days. I recommend the friend so they last longer and the cream cheese icing (my favourite part) stays fresh.
If you are going to freeze these cookies, freeze them before adding the icing or topper. These cookies can be frozen for up to 3 months in advance in an airtight container.
Easy Red Velvet Thumbprint Cookies with Cream Cheese Icing
Course: Recipes, Dessert, SnacksCuisine: AmericanDifficulty: Easy36
cookies20
minutes12
minutes100
kcal30
minutes32
minutesSoft red velvet thumbprint cookies filled with a smooth cream cheese icing. Festive, buttery, and perfect for any holiday cookie tray.
Ingredients
- Cookies
1+1/2 Cups All Purpose Flour
3 Tablespoons Unsweetened Coco Powder
3/4 teaspoons Baking Powder
1 teaspoon Salt
1/2 cup or 1 stick of Unsalted Butter room temperature
1/2 cup Brown Sugar lightly packed
1/2 cup Granulated Sugar + 1/2 cup for rolling
1 large Egg
2 teaspoons Vanilla Extract
3 teaspoons Red Food Colouring
- Icing
8 ounces (1 block) full fat Cream Cheese room temperature
1 cup Powdered Sugar
Directions
- Whisk the flour, baking powder, salt, and unsweetened coco powder in a large mixing bowl, set aside.
- In a separate mixing bowl, combine butter, granulated sugar, brown sugar with an electric hand mixer until the butter is soft and fluffy.
- Mix in the egg and vanilla extract, then the red food colouring until fully combined. Note: for an extra vibrant red cookie, add 1-2 additional teaspoons of red food colouring – the colour does tend to dull a bit in the oven.
- Slowly add the dry flour mixture into the wet mixture, mix well, then place in the fridge for 10-15 minutes, or until the dough is firm.
- Using a cookie scoop or spoon, scoop 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the granulated sugar until fully coated then place on a parchment lined baking sheet about 2 inches apart.
- Create a well in the middle of each cookie with your thumb. Note: the well will rise slightly and become more shallow while baking. Bake in a pre-heated oven at 350℉ for 12 minutes or until the cookies are set. Place on a cooling rack until fully cooled.
- With your mixer, beat the cream cheese and powdered sugar in a medium bowl until light and fluffy. Pipe the cream cheese icing onto each cookie centre and serve.
Notes
- These cookies can be frozen for up to 3 months in a freeze safe ziplock bag or container. Freeze before adding any icing, and pipe with the topping once thawed.
- Store in the fridge for up to 7 days, or 2 days at room temperature in an airtight container.
You’ll Also Love This Grinch Crinkle Cookie Recipe!
Try More Delicious Recipes:
- Easy Red Velvet Thumbprint Cookies with Cream Cheese Icing
- Grinch Crinkle Cookies
- Chewy Snickerdoodle Cookies
- Lemon Meltaway Cookies
- Healthy Hamburger Soup Recipe With Barley
