Red Velvet Thumbprint Cookies in Your Pressure Cooker
Soft, vibrant red velvet thumbprint cookies made in your pressure cooker for ease and flavor—ready in a flash with a luscious creamy filling.
Equipment
- 1 Mixing bowl For combining ingredients
- 1 Baking sheet Lined with parchment paper
- 1 Wire rack For cooling cookies
Ingredients
Ingredients
- 1 ½ cups all-purpose flour your dough’s base, soft yet sturdy
- 2 tablespoons unsweetened cocoa powder for red velvet taste
- ¾ teaspoon baking powder helps cookies puff up
- ½ teaspoon kosher salt balances sweet flavor
- 1 stick salted butter room temperature
- ½ cup packed light brown sugar adds deep sweetness
- ½ cup granulated sugar plus extra for rolling
- 1 large egg binds ingredients
- 2 teaspoons vanilla extract
- 2 teaspoons red gel food coloring brings the red velvet hue
- cream cheese for filling
- powdered sugar to mix into the filling
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, vanilla, and food coloring. Mix until a red dough forms.
- Gradually stir dry ingredients into the wet mix to form cookie dough.
- Scoop out tablespoon-sized dough and roll into balls.
- Roll each cookie ball in granulated sugar and place on parchment-lined sheet, 2 inches apart.
- Use thumb or back of spoon to press and make indent for filling.
- Bake for 10–12 minutes, until edges are set and centers are soft.
- Cool on sheet for 5 minutes, then move to wire rack to cool completely.
Notes
Store cookies in an airtight container for several days, or freeze in layers with parchment for longer storage. Warm gently to restore texture.