 The “baking therapy” discussed on this blog refers to my personal experience using baking as a self-help and relaxation tool.”
Original Author: My Incredible Recipes
Hey everybirdy!
I’ve had so many requests to bring this specific recipe back. These Red Velvet Thumbprint Cookies take a little more time and focus than my quick bakes, but I promise the result is absolutely worth it. These were originally a birthday treat for my sister, and the whole family fell in love with them!
Why This Recipe is My Favorite Baking Therapy
Sometimes, “Baking Therapy” is about the slow, deliberate process. Rolling each ball of dough in sugar and carefully spooning in the cheesecake filling requires a level of focus that naturally quiets a busy mind. It’s a way to turn “socially awkward” energy into something beautiful and shared with family.
đź“‹ Pro Tips for Perfect Thumbprints
- The Spoon Trick: Learn from my mistakes—do not use your thumb to make the indentations! The cookies are hot right out of the oven. Use the back of a small spoon instead.
- Temperature Matters: We are baking these at 300°F. This is lower than my usual 350°F, which is why they need a longer bake time (10 minutes for the base, then 12 for the filling).
- Sugar Coating: I used regular granulated sugar for the coating, but sanding sugar gives them a wonderful extra sparkle!
đź›’ Ingredients & Essentials (Measurements)
For the Red Velvet Cookies:
- ½ cup Butter or Margarine, softened
- ÂĽ cup Brown Sugar
- 1 Egg Yolk
- ½ tsp Vanilla Extract
- 1 cup King Arthur All-Purpose Flour
- 1 Tbsp Cocoa Powder
- 1 tsp Red Food Coloring
- ÂĽ cup Granulated or Sanding Sugar (for rolling)
For the Cream Cheese Filling:
- 4 oz Cream Cheese, softened
- 1 Egg Yolk
- 2 Tbsp Sugar
- Pinch of Salt
- ÂĽ tsp Vanilla Extract
👩‍🍳 Step-by-Step Instructions
1. Prep:
Preheat your oven to 300°F. Line two cookie sheets with parchment paper.
2. Mix Dough:
Beat the butter, brown sugar, egg yolk, and vanilla until fluffy. Mix in the flour, cocoa, and food coloring until a soft dough forms.
3. Roll:
Scoop dough into 1-inch balls, roll them in the sugar, and place them on the sheets.
4. First Bake:
Bake for 10 minutes.
5. The Filling:
While they bake, mix the cream cheese filling ingredients until smooth.
6. Indent & Fill:
Remove cookies and immediately press the back of a spoon into the centers. Spoon a teaspoon of filling into each.
7. Final Bake:
Bake for an additional 12 minutes until the filling is set.
Support the Baking Therapy Mission
Become a member of the Birdhouse on either/both my Kofi and Patreon.
What to expect from Patreon: Budget Breakdown for all of my recipes.
Kofi: Same Budget Breakdown posts on Patreon.
Commissions on Kofi:
[NEW] Recipes for Life Series: I’ve launched a special series of “Pay What You Want” digital recipe cards on my Ko-fi Shop. You can download them for $0, or choose to tip whatever you feel they are worth. It’s my way of making sure everyone has access to a little kitchen therapy, regardless of their budget.
The Bake Doctor! Fix your bakes! Send me a photo/recipe and get a text-based diagnosis to save your next batch.
The Pantry Scavenger! Clear the cupboards! Tell me your “mystery items,” and I’ll find a way to make them delicious.
Hooked on a Baked Good: Whipping up some cute baked good-inspired crochet items. I’ll send you these amazing crochet items (at a small cost for the yarn + shipping). You might also find a one-of-a-kind recipe card.
Join the Conversation!
I love how these look on a birthday platter, and they taste even better once they are completely cooled! Do you prefer “from scratch” baking or a quick shortcut? Leave a comment below and let me know—it helps more people find my baking therapy mission!
Happy baking!
Red Velvet Cookies
Ingredients
- 1 C Unsalted Sweet cream butter softened
- 1/2 C light brown sugar
- 1 egg yolk
- 1 tsp pure vanilla extract
- 2 C flour
- 4 tsp red-red food coloring
- 2 tsp cocoa powder
- 1/2 C holiday sanding sugar
Cream Cheese filling
- 4 ounces cream cheese softened
- 1 egg yolk
- 1/4 C sugar
- 1/8 tsp kosher salt
- 1/4 tsp pure vanilla extract
Directions
- Preheat oven to 300 and line a cookie sheet with parchment paper
- Using a standing mixer, beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy.
- Gradually mix in the flour, food coloring, and cocoa powder until soft dough forms.
- Using a small ice cream scoop, scoop some dough into your hands and roll into a ball
- Pour the sanding sugar into a bowl
- Roll the dough ball into the sanding sugar and set aside onto the cookie sheet
- Repeat steps for about 11 more cookies
- Bake for 10 minutes.
- While the cookies are baking, using an electric mixer beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.
- After the first 10 minutes of baking, use the back of a round teaspoon to create an indentation in the cookies.
- Spoon a teaspoon of the cheesecake filling into each indentation.
- Bake for an additional 12 minutes, until filling is set.
- Let cool completely before enjoying!
