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Perfectly Soft & Chewy Red Velvet Thumbprint Cookies

Perfectly Soft & Chewy Red Velvet Thumbprint Cookies
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These Perfectly Soft & Chewy Red Velvet Thumbprint Cookies combine the rich, velvety flavor of red velvet cake with the irresistible softness and chewiness of cookies. Featuring a tender crumb, vibrant red hue, and a luscious, creamy cream cheese or fruity jam center, they are a delightful treat perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 2 tablespoons Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Wet Ingredients

  • 1 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar, packed
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Red Food Coloring (gel recommended)

Filling

  • 8 oz Cream Cheese, softened (for filling)
  • 1 cup Powdered Sugar (for filling)

Instructions

  1. Prepare the Dough: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate bowl, cream the softened butter with granulated and brown sugars until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until evenly combined. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
  2. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the cookies maintain their shape and develop a firmer texture for the perfect thumbprint.
  3. Prepare the Filling: While the dough chills, beat together the softened cream cheese and powdered sugar until smooth and creamy. Keep chilled until ready to use.
  4. Shape the Cookies: Preheat the oven to 350°F (175°C). Roll the chilled dough into 1-inch diameter balls and place them evenly spaced on a lined baking sheet. Use your thumb or the back of a spoon to gently press an indentation in the center of each ball.
  5. Bake and Fill: Bake the cookies for 10 to 12 minutes, until edges are set but centers remain soft. Remove from the oven and immediately press the indentations again if they’ve puffed up. Allow to cool slightly, then spoon or pipe the cream cheese filling into each thumbprint indentation.
  6. Final Touches: Return the filled cookies to the oven for an additional 3 to 5 minutes to slightly soften the filling without melting it completely. Let the cookies cool on the baking sheet before transferring to a wire rack to cool fully.

Notes

  • Use room temperature butter and egg for smoother mixing and better texture.
  • Do not overmix the dough to avoid tough cookies.
  • Chill dough to prevent excessive spreading and maintain thumbprint shape.
  • Gel food coloring is recommended for vibrant color without thinning the dough.
  • Press the thumbprint indentation both before and after baking for the best filling well.
  • Allow cookies to cool completely before storing to keep texture intact.

Nutrition

Keywords: red velvet cookies, thumbprint cookies, soft chewy cookies, cream cheese filling, red velvet dessert

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