Description
These red velvet cookies feature a rich cream cheese filling and a delightful thumbprint design.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons red food coloring
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate small bowl, whisk together the buttermilk and red food coloring.
- In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a medium bowl, beat together the softened cream cheese and powdered sugar until smooth.
- Roll the cookie dough into 1-inch balls and place them on the prepared baking sheets.
- Use your thumb or the back of a small spoon to create an indentation in the center of each cookie.
- Fill each indentation with about 1 teaspoon of the cream cheese mixture.
- Bake for 10-12 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a more intense red color, you can add a little more red food coloring.
- Ensure your cream cheese is fully softened for a smooth filling.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American