Red Velvet Thumbprint Cookies (Printer-Friendly)

Tender cocoa cookies with a sweet cream cheese center create a deliciously balanced treat for all occasions.

# What You’ll Need:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon kosher salt
05 - 1/2 cup granulated sugar (for rolling)

→ Wet Ingredients

06 - 1 cup salted butter, softened
07 - 1/2 cup light brown sugar, packed
08 - 1/2 cup granulated sugar
09 - 1 large egg
10 - 1 teaspoon vanilla extract
11 - 1 tablespoon red gel food coloring

→ Cream Cheese Filling

12 - 225 grams cream cheese, softened
13 - 1 cup powdered sugar

# Steps to Make This:

01 - Whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt in a medium bowl until evenly mixed.
02 - Using a mixer on medium speed, beat softened salted butter with granulated sugar and brown sugar until light and fluffy, approximately 3 to 5 minutes, scraping down the bowl as needed.
03 - Add the large egg and vanilla extract to the butter-sugar mixture and beat until fully combined. Mix in red gel food coloring until the dough is evenly tinted vibrant red.
04 - Reduce mixer speed to low and gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
05 - Cover the dough bowl and refrigerate for 20 minutes to firm up for easier handling and better shaping.
06 - Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and promote even baking.
07 - Scoop tablespoon-sized portions of chilled dough and roll each into a ball. Roll each ball thoroughly in granulated sugar and place on baking sheets, spacing them 2 inches apart.
08 - Press the center of each dough ball gently with your thumb to create a thumbprint well. Refrigerate the shaped cookies for another 20 minutes to maintain shape during baking.
09 - Bake the cookies for 12 to 14 minutes, rotating baking sheets halfway through, until the bottoms are lightly golden and cookies are set but still tender.
10 - Allow the cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
11 - Beat softened cream cheese with powdered sugar on medium speed until smooth and creamy.
12 - Using a teaspoon or piping bag, fill each thumbprint indentation with cream cheese frosting and serve or chill until ready to enjoy.

# Additional Notes:

01 - Chilling the dough twice ensures the cookies hold their shape and thumbprint indentations during baking.
02 - Lightly toasting the cocoa powder before mixing enhances the chocolate flavor.
03 - Gel food coloring is preferred over liquid to avoid altering dough texture.

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