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These red velvet thumbprint cookies are not your typical cookie. They are fluffy and have a thick cake like texture. When baking, they expand quite a bit. So, be sure to leave plenty of room between your cookies to avoid them baking into a single cookie.
To make them extra special I dipped each cookie in red sugar before baking. The sugar adds a nice contrasting texture to this yummy desert. These would be perfect for a potluck, cookie exchange, Santa, or even Valentines Day. There is just something awfully romantic about red velvet.
I also highly recommend letting the cookies cool completely before adding the filling. If you add the filling while the cookies are fresh out of the oven, the filling will turn into a gooey mess. While that may sound delicious and tempting, take our word that you do not want to clean melted cream cheese frosting off your counter.
These cookies disappeared in less than day. Stash a few cookies in the refrigerator for yourself before announcing that they a done. You’ll be glad you did as you watch them vanish in front of you.
Red Velvet Cookies with Cream Cheese Filling
- 14 Tbsp. Melted Butter
- 1 ½ Cups Brown Sugar
- 1 Egg
- 1 Tbsp. Red Food Coloring
- 1 tsp Vanilla Extract
- 2 Cups All-Purpose Flour
- ½ Cup Unsweetened Cocoa Powder
- ½ tsp Salt
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ Cup Semi-Sweet Chocolate Chips Optional
- Red Sugar
- 8 oz Softened Cream Cheese
- 2 Tbsp. Softened Butter
- ½ tsp Vanilla Extract
- 1 Cup Powdered Sugar
1) Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2) In a large mixing bowl combine flour, cocoa powder, baking soda, and baking powder.
3) In a separate mixing bowl combine melted butter, brown sugar, vanilla, salt, and red food coloring. Stir well.
4) Mix egg into butter sugar mixture.
5) Pour bowl of liquid ingredients over bowl of dry ingredients. Mix until all dry ingredients are wet. Add chocolate chips if desired, gently fold into cookie dough.
6) Pour red sugar into a shallow bowl. Form dough into 1 inch balls. Roll each ball in red sugar until completely covered. Place ball on lined baking sheet. Press the flat of your thumb into the center of each ball to forms an indentation to hold filling. Bake for 12-15 minutes. Let cool completely before filling. If indent rises while cooking, gently press it back down while still warm.
7) Using a stand or hand mixer, combine cream cheese, butter, vanilla extract, and powdered sugar. Scoop filling into a sandwich bag and cut the tip off one corner. Pipe the filling into the center of the cooled cookies. Serve immediately or store in an air tight container in the refrigerator for up to 1 week.