Red Velvet Thumbprint Cookies (Print View)

Cocoa-infused red velvet cookies with tender centers filled with smooth cheesecake filling—ideal for festive gatherings or everyday treats.

# 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk flour, cocoa powder, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat softened butter and granulated 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 fold in the dry ingredients until just combined, being careful not to overmix.
06 - Whisk cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth and creamy. Set aside.
07 - Roll dough into 1-inch balls, approximately 24 total. Arrange on prepared baking sheets with 2 inches of space between each ball.
08 - Press a gentle indentation into the center of each dough ball using your thumb or the back of a teaspoon.
09 - Spoon approximately 1/2 teaspoon of the cream cheese filling into each indentation.
10 - Bake for 11 to 13 minutes until edges are set but centers remain slightly soft.
11 - Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Suggestions:

01 -
  • The tangy cream cheese filling balances the rich cocoa base like they were always meant to be together
  • These cookies look impressive but come together in under 40 minutes, even on a busy weeknight
02 -
  • The dough will feel softer than you expect, but this is what creates that tender crumb
  • Do not refrigerate the dough before baking or the filling will not set properly in the oven
03 -
  • Use gel food coloring instead of liquid to avoid thinning out your dough
  • If your thumbprints puff up too much during baking, gently press them down again immediately after removing from the oven

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