Red Velvet Thumbprint Cookies (Printer-Friendly Version)

Tender cocoa-infused thumbprints coated in sugar, chilled, baked, then filled with a creamy, tangy cream cheese center.

# Ingredients Needed:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon kosher salt

→ Wet Ingredients

05 - 1/2 cup salted butter, softened
06 - 1/4 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 tablespoon red gel food coloring

→ Filling

11 - 115 grams (4 ounces) cream cheese, softened
12 - 3/4 cup powdered sugar

# Step-by-Step Directions:

01 - In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly mixed.
02 - Using an electric mixer, beat the softened salted butter with granulated sugar and light brown sugar on medium speed until light and fluffy, about 3 to 5 minutes, scraping the bowl as needed.
03 - Incorporate the egg and vanilla extract into the butter mixture, mixing until fully combined. Then add the red gel food coloring and beat until the dough achieves a uniform vibrant red color.
04 - Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet mixture. Stir until just combined to avoid overmixing.
05 - Cover the dough and refrigerate for 20 minutes to firm up, making it easier to handle.
06 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
07 - Scoop tablespoon-sized portions of dough and roll each into a ball. Roll the balls in granulated sugar to coat thoroughly, then place on baking sheets spaced 2 inches apart.
08 - Use your thumb to press gently into the center of each dough ball to form a well. Refrigerate the shaped cookies for another 20 minutes until firm.
09 - Bake for 12 to 14 minutes, rotating baking sheets halfway through, until the bottoms turn light golden brown and the cookies are set.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
11 - Beat the softened cream cheese with powdered sugar using a mixer on medium speed until smooth and creamy.
12 - Fill each thumbprint indentation with about one teaspoon of the cream cheese filling, using a piping bag or spoon.

# Helpful Hints:

01 - Chilling the dough twice helps maintain cookie shape and prevents spreading during baking.
02 - Toast cocoa powder lightly before mixing for a deeper chocolate flavor.
03 - Gel food coloring is preferred to preserve dough consistency and moisture.
04 - Cookies keep well in an airtight container for up to 3 days; store cream cheese filling refrigerated separately.
05 - These cookies freeze well without filling for up to 2 months when wrapped tightly.

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