Gorgeous bright and so festive, these red velvet thumbprint cookies are the perfect treat. Their rich flavor is elevated with the delicious sweet and tangy cream cheese filling added on top!
There is something incredibly decadent about red velvet cake — it’s essentially a chocolate cake, but it has that unmistakable gorgeous color. Throw in the addition of a sweet cream cheese filling, and I am in heaven.
These are the perfect cookies to satisfy your cravings red velvet cupcakes or cake. The layer of cream cheese frosting is no-bake, so when you bite into this delicious morsel it is like biting into a slice of mouth-watering cake you can hold in your hand.
Really is there anything better than your favorite cake in cookie form? I didn’t think so.
Just look how pretty they are. The color is vibrant and they look like you spent an hour baking your heart out.
The good news is these cookies only take about 30 minutes to make. We use red dye and some other simple ingredients rather than incorporating the white vinegar and buttermilk that you might see in a red velvet cake recipe.
So hustle into the kitchen and start baking.
These red velvet thumbprint cookies are not your typical cookie. They are fluffy and have a thick cake-like texture.
When baking, they expand quite a bit. So, be sure to leave plenty of room between your cookies on the baking sheet to avoid them baking into a single cookie.
To make them extra special I dipped each cookie in red sugar before baking. The sugar adds a nice contrasting texture to this yummy dessert.
These would be perfect for a potluck, cookie exchange, Santa, or even Valentine’s Day. There is just something awfully romantic about red velvet.
I also highly recommend letting the cookies cool completely to room temperature on a wire rack before adding the filling. If you add the filling while the cookies are fresh out of the oven, the filling will turn into a gooey mess.
While that may sound delicious and tempting, take our word that you do not want to clean melted cream cheese frosting off your counter.
These cookies disappeared in less than a day. Stash a few cookies in the refrigerator for yourself before announcing that they a done.
You’ll be glad you did as you watch them vanish in front of you.
This recipe doesn’t realIy require you to have a trick up your sleeve to make the most amazing cookies. But if you want to fulfill that craving for classic red velvet cake, here are some tips to make sure you get the best results.
- Use pure vanilla extract. This variety of extract is far superior to any imitation version.
- If you don’t have multiple baking sheets (or enough room in your oven) make these cookies in batches to ensure they don’t spread into each other.
- To capture the cake’s signature chocolate taste, use high-quality unsweetened cocoa powder.
- Be sure to store the cookies in the fridge since the filling contains dairy.
- Use a cookie scoop to form even-sized cookies with the batter.
- Always use large eggs for baking recipes.
- Be sure to add the wet ingredients to the dry ingredients for the best results. Adding the wet ingredients to the flour mixture makes it easier to entirely incorporate all ingredients.
- Test doneness like you would a cake, by inserting a toothpick and ensuring it comes out dry.
- Be sure to scrape the sides of the bowl while your standing mixer with a paddle attachment (or electric mixer) is doing the work of combining the ingredients. This simple step will ensure that all ingredients are completely incorporated.
- If you have any remaining frosting, serve it on the side of the cookies for dipping.
Red Velvet Cookies with Cream Cheese Filling
- 14 Tbsp. Melted Butter
- 1 ½ Cups Brown Sugar
- 1 Egg
- 1 Tbsp. Red Food Coloring
- 1 tsp Vanilla Extract
- 2 Cups All-Purpose Flour
- ½ Cup Unsweetened Cocoa Powder
- ½ tsp Salt
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ Cup Semi-Sweet Chocolate Chips Optional
- Red Sugar
- 8 oz Softened Cream Cheese
- 2 Tbsp. Softened Butter
- ½ tsp Vanilla Extract
- 1 Cup Powdered Sugar
- 1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- 2) In a large mixing bowl combine flour, cocoa powder, baking soda, and baking powder.
- 3) In a separate mixing bowl combine melted butter, brown sugar, vanilla, salt, and red food coloring. Stir well.
- 4) Mix egg into butter sugar mixture.
- 5) Pour bowl of liquid ingredients over bowl of dry ingredients. Mix until all dry ingredients are wet. Add chocolate chips if desired, gently fold into cookie dough.
- 6) Pour red sugar into a shallow bowl. Form dough into 1 inch balls. Roll each ball in red sugar until completely covered. Place ball on lined baking sheet. Press the flat of your thumb into the center of each ball to forms an indentation to hold filling. Bake for 12-15 minutes. Let cool completely before filling. If indent rises while cooking, gently press it back down while still warm.
- 7) Using a stand or hand mixer, combine cream cheese, butter, vanilla extract, and powdered sugar. Scoop filling into a sandwich bag and cut the tip off one corner. Pipe the filling into the center of the cooled cookies. Serve immediately or store in an air tight container in the refrigerator for up to 1 week.
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Food memories are a big part of our family. We love having a big family party and making great food, or heading to Disneyland and trying all the things. Why not allow food to be a happy part of your life. That is what this blog is about. I hope you enjoy our recipes.