Ingredients
Scale
- 2 1/4 cups all-purpose flour (for a gluten-free option, substitute with a blend like Bob’s Red Mill 1-to-1 Gluten-Free Flour)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon red food coloring (gel works best for vibrant color without extra liquid)
- 1/2 teaspoon white vinegar (helps enhance the red velvet flavor)
- 4 ounces cream cheese, softened (for filling)
- 1/4 cup powdered sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This is a small trick my Nonna Rosa always stressed—lined sheets mean no sticky cookie disasters!
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. This dry mix is the foundation, so make sure it’s well combined.
- In a large bowl, using a hand mixer or stand mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This step is key for tender cookies, and it always reminds me of the mornings I spent kneading dough on a flour-dusted stool, learning patience and rhythm.
- Add the egg, vanilla extract, red food coloring, and white vinegar to the butter-sugar mixture. Beat until fully incorporated and the color is even and vibrant.
- Gradually add the dry ingredients to the wet, mixing just until combined. Avoid overmixing to keep the cookies soft and delicate.
- In a small bowl, prepare the cream cheese filling by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Using a tablespoon, scoop dough and roll into balls about 1 inch in diameter. Place them spaced about 2 inches apart on the prepared baking sheets.
- With your thumb or the back of a small spoon, gently press down the center of each dough ball to create a well, being careful not to press through to the bottom.
- Fill each thumbprint with about 1/2 teaspoon of the cream cheese mixture. This step always makes me smile because it feels like placing a little treasure right in the heart of each cookie.
- Bake in the preheated oven for 12 to 14 minutes, or until the edges are set and the cookies have a slight sheen. The centers with cream cheese should remain soft but not melt away.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Patience is a virtue I learned early, especially when waiting for cookies to cool enough to eat without burning your tongue!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
