Red Velvet Thumbprint Cookies
Makes about 28 cookies
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 1 large egg (50 grams), room temperature
  • 1 teaspoon (5 grams) Wilton Color Right Performance Red Food Coloring (36 drops)
  • 1 teaspoon (4 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 2 tablespoons (10 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • Cream Cheese Filling (recipe follows)
  • Garnish: Wilton Red, White, and Green Nonpareils
  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in food coloring and vanilla.
  3. In a medium bowl, whisk together flour, cocoa, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using a 1½-tablespoon spring loaded scoop, scoop dough (26 grams each), and roll into smooth balls (about 1¼ inches). Place at least 1½ inches apart on prepared pans. Using the back of a rounded ½ teaspoon dipped in flour as needed, gently make an indentation in center of each ball.
  4. Bake until tops look dry, 8 to 10 minutes. Press down centers again, and bake for 1 to 2 minutes more (to dry out center). Let cool on pans completely.
  5. Place Cream Cheese Filling in a pastry bag fitted with Wilton 1M piping tip. Pipe filling into center of each cookie. Sprinkle with nonpareils, if desired. Serve immediately. Refrigerate in an airtight container (nonpareils may bleed into icing).
Make Ahead
It is best to pipe the filling and sprinkle with nonpareils right before serving. The nonpareils do not stick to the filling once it has been completely chilled (filling gets dry/firms as it chills). The nonpareils started to bleed within 1½ to 2 hours of being sprinkled on the filling. Prep ahead would only be the cookies, and they can be stored in an airtight container at room temperature.
Recipe by Bake from Scratch at