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Hey hey it’s Tiffany from Creme de la Crumb! I’m still freaking out a little bit that it’s 2016 and that January is over and it is now February! It is insane how fast time flies. That being said, I am definitely ready for some warmer weather. As much as I love fuzzy socks and freshly fallen snow… I’m ready. For sunny days and flip flops and eating lunch on the back deck. Gimme gimme!
So on that note, I welcome another month. February in fact which is the month of luuuuuuuv. Or at least love for all things red velvet. These thumbprint cookies are buttery pillows of dreamy cookie goodness filled with rich cream cheese frosting and I have eaten WAY too many of them. But hey, it’s not swimsuit season yet. So bring on the sweet V-day indulgences!
Recipe adapted from Betty Crocker.
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Red Velvet Thumbprint Cookies with Cream Cheese Filling
Ingredients
Cookies:
- 1 cup softened butter
- 1 cup sugar
- 1 egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla
- 2 ½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
Frosting:
- 2 tablespoons softened butter
- 2 ounces softened cream cheese
- ½ teaspoon vanilla
- 2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly spray a baking sheet with non-stick cooking spray.
- In a large bowl, whisk the 1 cup softened butter and 1 cup sugar for about 2 minutes or until creamy. Stir in 1 egg, food 1 tablespoon red food coloring, and 1 teaspoon vanilla until completely blended.
- Mix in the 2 ½ cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, and ¼ teaspoon salt until combined.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Press a thumb into the center of each cookie to make an indentation, but be careful not to press all the way to the cookie sheet. Bake for 10-12 minutes. Allow to cool on cooling racks.
- To make the frosting, whisk the 2 tablespoons softened butter and 2 ounces softened cream cheese together until light and fluffy (1-2 minutes) then add in ½ teaspoon vanilla.
- Gradually mix in 2 cups powdered sugar until incorporated. Pipe into the center of each filled cookie. Add sprinkles if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Followed to a t and this was awful!! Did not taste like red velvet at all and the “cream cheese” frosting tasted like straight powdered sugar. Would not recommend
Does anyone know if you could make this dough ahead of time/freeze it? Or freeze the baked cookies with the cream cheese filling? Want to make for a cookie table at a wedding 🙂 but need them to be made at least 1 week in advance .. any suggestions?
These are requested every Christmas
I was wondering how they would turn out without baking powder or baking soda as well. I added 1/2 tsp of baking powder, and 1/2 tsp of cornstarch. I also used 1/2 Cup of butter and 1/2 Cup of butter flavor Crisco instead of 1 Cup of butter. They turned out great. Thank you for the delicious recipe.
This recipe didn’t work at all for me if it called for self rising flour it should have said that and it didn’t say anything about baking powder or baking soda how on earth are you supposed to make cookies without sat least one of those two key ingredients was highly disappointed with this recipe!!!
I have another recipe for red velvet cookies-that one doesn’t call for baking powder, baking soda, or self-rising flour either. I made these today and they came out fine. I do wish they had a little more flavor-I thought they were a little bland.
Instead of cream cheese, I filled the indentation with chocolate ganache, after I removed the cookies from the oven. Then I added some red and green sprinkles.
These are so cute! Love that dollop of cream cheese frosting!
oh yummy!!