Red Velvet Thumbprint Cookies with Cream Cheese Filling (Print version)

Soft red velvet thumbprint cookies with a tangy cream cheese filling piped into the center after baking.

# Ingredients:

For the red velvet cookies

01 - 2 1/4 cups (280 g) all-purpose flour
02 - 2 tablespoons (12 g) natural unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon fine salt
06 - 3/4 cup (170 g) unsalted butter, softened
07 - 1/2 cup (100 g) granulated sugar
08 - 1/2 cup (100 g) packed light brown sugar
09 - 1 large egg, room temperature
10 - 2 teaspoons vanilla extract
11 - 1/2 teaspoon white vinegar
12 - 1 teaspoon red gel food coloring, or as needed

For the cream cheese filling

13 - 4 oz (115 g) full-fat cream cheese, softened
14 - 2 tablespoons (28 g) unsalted butter, softened
15 - 1 teaspoon vanilla extract
16 - 1 1/4 cups (150 g) powdered sugar, sifted
17 - 1-2 teaspoons milk, only if needed
18 - Optional white sprinkles or red velvet crumbs for garnish

# Instructions:

01 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
02 - In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Beat in the egg, vanilla, vinegar, and red gel food coloring until smooth.
03 - Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms. Cover and chill for 30 minutes, or until easy to roll.
04 - Heat the oven to 350°F (175°C). Line baking sheets with parchment. Roll the dough into 1 tablespoon balls and place them 2 inches apart. Press a rounded teaspoon into the center of each ball to make a well.
05 - Bake for 9-11 minutes, until the edges are set and the centers look puffed. Immediately press the wells again with the rounded teaspoon, then cool on the pan for 5 minutes before moving to a wire rack.
06 - Beat the cream cheese and butter until completely smooth. Beat in the vanilla, then add the powdered sugar gradually until thick and pipeable. Add milk only if the filling is too stiff.
07 - When the cookies are completely cool, pipe or spoon about 1 teaspoon of cream cheese filling into each well. Add sprinkles or red velvet crumbs if desired.

# Good to know:

01 - Makes about 30 small thumbprint cookies.
02 - Chilling the dough helps prevent spreading.
03 - Filled cookies should be refrigerated.

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