Red Velvet Thumbprint Cookies (Print View)

Cocoa-infused red velvet cookies with creamy cheesecake filling, ready in just over 30 minutes.

# What You'll Need:

→ Cookie Dough

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg yolk
08 - 1 tbsp whole milk
09 - 1 tsp vanilla extract
10 - 1 tsp red food coloring

→ Cream Cheese Filling

11 - 4 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 tsp vanilla extract

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Mix in egg yolk, milk, vanilla extract, and red food coloring until fully incorporated.
05 - Gradually blend dry ingredients into wet mixture until just combined.
06 - Whisk cream cheese, powdered sugar, and vanilla extract in small bowl until smooth. Set aside.
07 - Shape dough into 1-inch balls, placing on prepared baking sheets 2 inches apart.
08 - Press center of each ball with thumb or teaspoon back to form deep wells.
09 - Spoon approximately 1/2 teaspoon cream cheese filling into each indentation.
10 - Bake for 11 to 13 minutes until edges are firm and set.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool entirely.

# Expert Suggestions:

01 -
  • The cream cheese filling stays soft and tangy even after baking, creating the perfect contrast to the tender chocolate cookie
  • These look impressive on a platter but require zero special skills, just a thumb and a little patience
02 -
  • The dough will feel softer than regular cookie dough because of the moisture from the food coloring, so chill it for 15 minutes if it is too sticky to roll
  • Do not overfill the indentations or the filling will overflow during baking
03 -
  • Use a cookie scoop for uniform size, which helps them bake evenly
  • If your kitchen is warm, chill the formed dough balls for 10 minutes before making the thumbprints

Go Back