Red Velvet Thumbprint Cookies (Printer-Friendly)

Tender cocoa cookies with vibrant red hue and creamy cheese filling for a festive, balanced flavor experience.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/4 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon kosher salt

→ Sugars and Fats

05 - 1/2 cup salted butter, room temperature
06 - 1/3 cup light brown sugar, packed
07 - 1/3 cup granulated sugar

→ Wet Ingredients and Flavorings

08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1 teaspoon red gel food coloring

→ Filling

11 - 113 grams cream cheese, room temperature
12 - 1 cup powdered sugar

# Steps to Follow:

01 - In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly distributed.
02 - In a large bowl, beat salted butter, granulated sugar, and light brown sugar with a mixer on medium speed until pale and fluffy, about 3 to 5 minutes, scraping down the bowl as needed.
03 - Incorporate the large egg and vanilla extract into the butter mixture, mixing until fully combined. Add red gel food coloring and continue beating until the dough achieves a uniform vibrant red hue.
04 - Reduce mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to prevent overworking the dough.
05 - Cover the dough and refrigerate for 20 minutes to firm up, which eases handling and shaping.
06 - Set the oven to 350°F. Line two baking sheets with parchment paper to ensure cookies do not stick and bake evenly.
07 - Scoop tablespoon-sized portions of chilled dough and roll into balls. Roll each ball thoroughly in granulated sugar and arrange them on baking sheets, spacing two inches apart.
08 - Press the center of each dough ball gently with your thumb to form an indentation. Refrigerate the shaped cookies for an additional 20 minutes to maintain indent shape during baking.
09 - Bake in the preheated oven for 12 to 14 minutes, rotating the baking sheets halfway through for even browning, until bottoms are lightly golden and cookies are set.
10 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
11 - Using a mixer at medium speed, beat room-temperature cream cheese and powdered sugar until smooth and creamy. Fill each thumbprint indentation with approximately one teaspoon of cream cheese frosting using a piping bag or spoon.

# Extra Suggestions:

01 - Chilling the dough twice is essential to maintain shape and prevent spreading during baking.
02 - Lightly toasting the cocoa powder before mixing enhances the chocolate flavor.
03 - Gel food coloring is preferred over liquid to preserve dough consistency and moisture.
04 - Cookies freeze well without filling; fill with frosting after thawing.

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