Red Velvet Thumbprint Cookies
A soft cocoa dough tinted red is rolled in coarse sugar, indented, and baked with a sweet cream cheese filling.
Ingredients
- 1 cup unsalted butter softened, 226 g
- 1/2 cup granulated sugar 100 g
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon red gel or paste food coloring
- 2 cups all-purpose flour 240 g
- 2 tablespoons unsweetened cocoa powder 10 g
- 1/2 cup coarse sugar 100 g
- 4 ounces cream cheese softened, 113 g
- 1/4 cup granulated sugar 50 g
- 1 large egg white
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat the oven to 300°F (150°C). Line two large baking sheets with parchment paper.
- In a large mixing bowl, beat the butter and 1/2 cup (100 g) granulated sugar together until light in color, about 5 minutes.
- Add the egg yolk, 1 teaspoon vanilla extract, and red food coloring to the butter mixture, mixing until combined.
- In a separate bowl, whisk together the flour and cocoa powder. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Scoop the dough and shape it into 1-inch balls. Roll each ball in the coarse sugar to coat the outside.
- Place the dough balls 2 inches apart on the prepared baking sheets. Press a deep indentation into the center of each ball using the back of a measuring spoon or your thumb.
- Bake the cookies for 10 minutes. While they bake, prepare the filling by beating the cream cheese, 1/4 cup (50 g) granulated sugar, egg white, 1/2 teaspoon vanilla extract, and salt in a small bowl until smooth.
- Remove the cookies from the oven. If the indentations have puffed up, gently press them down again. Spoon 1 teaspoon of the cream cheese filling into the center of each cookie.
- Return the baking sheets to the oven and bake for another 10 to 12 minutes, or until the filling is set and reaches an internal temperature of 160°F (71°C) for food safety. Transfer the cookies to wire racks to cool completely.
Notes
Gel food coloring produces a deeper color than liquid coloring without adding excess moisture to the dough.
Make sure your butter and cream cheese are softened to room temperature so they blend smoothly without lumps.
Egg dishes must reach an internal temperature of 160°F (71°C) to be safe to eat.
If the dough feels too soft to shape, chill it in the refrigerator for 15 minutes before rolling.