Sparkly Red Velvet Thumbprint Cookies
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The recipe for these Sparkly Red Velvet Thumbprint Cookies came from Taste of Home Magazine in their December/January 2021 issue (I know–this isn’t vintage, but it’s yummy!) and was submitted to the magazine by Colleen Delawder from Herndon, VA.
These are great for the holidays because of their festive color, but are delicious year-round.
PrintSparkly Red Velvet Thumbprint Cookies
These cookies are creamy, and tangy, and chocolatey, and the coarse sugar gives them a nice crunch!
- Prep Time: 20 minutes
- Cook Time: 20-22 minutes per batch
- Total Time: 0 hours
- Yield: 24 Cookies
- Category: Cookies
- Method: Baking
Ingredients
1 Cup Salted Butter, softened
1/2 Cup Granulated Sugar
1 Large Egg Yolk, Room Temperature
1 Teaspoon Vanilla Extract
1/2 Teaspoon Red Food Coloring
2 Cups All-Purpose Flour
2 Tablespoons Cocoa Powder
1/2 Cup Coarse Sugar
Filling:
4 Ounces Cream Cheese, Softened
1/4 Cup Granulated Sugar
1 Large Egg White, Room Temperature
1/2 Teaspoon Vanilla Extract
1/4 Teaspoon Salt
Instructions
Preheat your oven to 300 degrees.
Using your electric mixer, cream the butter and sugar until light and fluffy–this should take around 5 minutes.
Beat in the egg yolk, food coloring, and vanilla.
In another bowl, combine the flour and cocoa powder, then gradually beat into the other ingredients.
Roll the dough into one-inch balls (I use a scoop), then roll in coarse sugar.
Place the dough balls on a parchment-lined baking sheet, two inches apart.
Press a deep indentation in the center of each ball using the back of a teaspoon.
Bake for ten minutes.
In the meantime, beat the cream cheese, sugar, egg white, vanilla, and salt until blended.
When the cookies come out of the oven, fill each indentation with 1 teaspoon of filling, and bake an additional ten-twelve minutes.
Cool and enjoy!
Notes
I use King Arthur Flour Parchment, a scoop similar to this one, and King Arthur Flour Sparkling Sugar.
