Red Velvet Thumbprint Cookies (Printable Version)

Cocoa-rich red velvet cookies with creamy cheesecake centers, ideal for celebrations 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

# Directions:

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 - Add egg yolk, milk, vanilla extract, and red food coloring. Beat until fully incorporated.
05 - Gradually mix in 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. Set aside.
07 - Roll dough into 1-inch balls, yielding approximately 24 pieces. Place on prepared baking sheets 2 inches apart.
08 - Press thumb or back of teaspoon into center of each ball to create a well for filling.
09 - Spoon about 1/2 teaspoon of 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 sheet for 5 minutes, then transfer to wire rack to cool completely.

# Quick Tips:

01 -
  • The chocolate cheesecake center stays creamy and decadent even days later
  • These cookies look impressive but come together in under 40 minutes start to finish
  • The red velvet flavor is subtle enough for chocolate skeptics but rich enough for devotees
02 -
  • The cream cheese filling will puff up slightly in the oven then settle as it cools
  • Overfilling the centers causes the filling to spill over during baking
  • These cookies taste even better on day two when flavors have had time to meld
03 -
  • Chill the dough for fifteen minutes if it feels too soft to handle
  • Use the back of a measuring spoon instead of your thumb for more uniform centers

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