Red Velvet Thumbprint Cookies with Cream Cheese Filling

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!

red-velvet-thumbprint-cookies-3

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!

red-velvet-thumbprint-cookies-4

5.0 from 1 reviews
Red Velvet Thumbprint Cookies with Cream Cheese Filling
 
Author:
Recipe type: Dessert
Serves: 40
Ingredients
cookies
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tablespoon red food coloring
  • 1teaspoon vanilla
  • 2½ cups flour
  • 3 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
frosting
  • 2 tablespoons butter, softened
  • 2 ounces cream cheese, softened
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees and lightly grease a baking sheet.
  2. In a = large bowl, beat butter and sugar for about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until completely blended. Mix in flour, cocoa and salt until blended.
  3. Roll dough into 1-inch balls. Place balls 2 inches apart on your prepared baking sheet. Press thumb into center of each cookie to make indentation, but be careful not to press all the way to the cookie sheet.
  4. Bake for 10-12 minutes. Allow to cool on cooling racks.
  5. To make the frosting, beat together the butter and cream cheese until light and fluffy (1-2 minutes). Mix in vanilla. Gradually mix in powdered sugar until incorporated. Pipe into the center of each filled cookie. Add sprinkles if desired. Store in airtight container at room temperature or chilled.

Recipe adapted from Betty Crocker.

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

Read More Posts by Tiffany

Visit Tiffany's Website

facebook twitter pinterest instagram

Categories
Cookies and Treats

Comments

Leave a reply
  1. 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!!!

    1. 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.

  2. 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.

  3. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: