Red Velvet Thumbprint Cookies 🍪Amanda Powell
These tender red velvet thumbprint cookies are filled with a creamy, tangy cream cheese frosting. Soft, rich, and perfect for holidays or quick treats, they come together easily in the pressure cooker or oven for ultimate convenience and flavor.
Equipment
- 1 Mixing bowl Large bowl for creaming butter
Ingredients
Main ingredients
- 1 ¼ cups All-purpose flour cookie base
- ¼ cup Unsweetened cocoa powder gives the red velvet edge
- ¼ teaspoon Salt balances sweetness
- ½ cup Unsalted butter room temperature
- ⅔ cup Granulated sugar
- 1 Large egg yolk
- 1 tablespoon Milk
- 1 teaspoon Vanilla extract
- 1 teaspoon Red food coloring
- 4 ounces Cream cheese softened
- 2 tablespoons Granulated sugar for filling
- ½ teaspoon Vanilla extract for filling
Instructions
Instructions
- Preheat oven to 350°F or set up your pressure cooker. Line a baking sheet with parchment paper.
- Whisk together flour, cocoa powder, and salt until well combined.
- In a large bowl, cream the butter and ⅔ cup sugar until fluffy. Beat in egg yolk, milk, vanilla, and red food coloring.
- Add dry ingredients to wet and mix until dough forms. If sticky, chill slightly.
- Roll dough into 1-inch balls and place on baking sheet. Press thumb or spoon to make indent.
- For filling: beat cream cheese, 2 tablespoons sugar, and ½ teaspoon vanilla until smooth. Fill each indent with small dollop.
- Bake 12–14 minutes until set. Let cool on baking sheet for 5 minutes.
- Transfer to wire rack to cool completely before serving or storing.
- Store in airtight container at room temp up to 2 days or refrigerate for longer freshness.
- Reheat in microwave or toaster oven very briefly to restore warmth and softness.
Notes
Refrigerate dough for easier rolling if needed. Try customizing with different fillings like Nutella or jam.