Red Velvet Cream Cheese Thumbprint Cookies are soft, festive, and filled with a tangy-sweet cream cheese center that makes every bite irresistible. These cookies have the classic red velvet flavor—mild cocoa, buttery vanilla, and that signature deep red color—all wrapped up in a chewy thumbprint cookie with a creamy center. I love baking them for the holidays, Valentine’s Day, or any time I want something pretty and indulgent.
Why You’ll Love This Recipe
I love how these cookies combine the look of a fancy dessert with the simplicity of a drop cookie. They’re soft, colorful, and that cream cheese filling adds the perfect contrast to the sweet red velvet dough. They’re fun to make, always eye-catching on a dessert tray, and taste just as good as they look. Plus, the dough comes together easily, and I can chill it ahead to bake later.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cookies:
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Salt
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Unsalted butter (softened)
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Granulated sugar
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Egg yolk
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Vanilla extract
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Red food coloring
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Milk
For the cream cheese filling:
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Cream cheese (softened)
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Powdered sugar
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Vanilla extract
Directions
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I whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl and set it aside.
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In a large mixing bowl, I cream the butter and sugar until light and fluffy.
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I beat in the egg yolk, vanilla, red food coloring, and milk until smooth.
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I gradually add the dry ingredients and mix until just combined.
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I cover and chill the dough for at least 30 minutes to make it easier to handle.
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I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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I scoop and roll the dough into 1-inch balls and place them on the baking sheet.
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I gently press my thumb (or the back of a spoon) into the center of each ball to create a small well.
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I bake the cookies for 8–10 minutes, just until the edges are set.
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While the cookies cool slightly, I mix the softened cream cheese, powdered sugar, and vanilla until smooth.
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I spoon or pipe the cream cheese mixture into the centers of each cookie.
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I let them cool completely before serving or storing.
Servings and timing
This recipe makes about 24 cookies and takes around 45 minutes total, including chilling and baking time. It’s a great recipe for parties, gifts, or when I want to add a pop of color to my cookie tray.
Variations
Sometimes I swirl a bit of raspberry or strawberry jam on top of the cream cheese for extra flavor. I’ve also used heart-shaped presses for special occasions or added mini chocolate chips to the dough for texture. If I want a little sparkle, I sprinkle coarse sugar on the dough before baking.
Storage/Reheating
I store the cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. I let them sit at room temperature for 10–15 minutes before serving. They also freeze well—I freeze them in a single layer, then transfer to a container and thaw as needed.
FAQs
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and keep it chilled until I’m ready to bake.
Do I have to use red food coloring?
No, the color is optional. The flavor stays the same, but the red color gives them that classic red velvet look.
Can I freeze the baked cookies?
Absolutely. I freeze them after filling and let them thaw in the fridge overnight before serving.
Why did my thumbprints disappear while baking?
If the dough spreads too much, I gently press the indent again right after baking while they’re still warm.
What if I don’t have a piping bag for the filling?
I use a small spoon or place the filling in a plastic bag and snip the corner for easy piping.
Conclusion
Red Velvet Cream Cheese Thumbprint Cookies are soft, creamy, and full of charm. I love how they combine classic red velvet flavor with a sweet, tangy filling—and they always steal the spotlight on a dessert table. Whether I’m baking them for a special occasion or just want a fun baking project, these cookies never disappoint.
