Red Velvet Thumbprint Cookies with Cream Cheese Filling

If you’re looking for a cookie that combines classic red velvet flavor with a luscious cream cheese center, these Red Velvet Thumbprint Cookies are the ultimate treat. Soft, tender, and vibrantly red, each cookie is crowned with a rich, creamy filling that melts in your mouth. Perfect for holiday gatherings, Valentine’s Day, cookie swaps, or simply as a special homemade dessert.

Why You’ll Love This Recipe

• Soft and tender texture with that classic red velvet flavor.
• Creamy cream cheese filling adds a decadent surprise in every bite.
• Visually stunning—bright red cookies coated in sugar and topped with white filling.
• Easy to make with straightforward ingredients and simple steps.
• Make-ahead friendly—store in the fridge and enjoy over several days.

Ingredients

For the Cookies

• All-purpose flour (2¼ cups) – Provides structure while keeping cookies soft.
• Unsweetened cocoa powder (¼ cup) – Gives subtle chocolate flavor characteristic of red velvet.
• Baking soda (1 tsp) – Helps the cookies rise slightly.
• Salt (½ tsp) – Balances sweetness and enhances flavor.
• Unsalted butter, softened (1 cup) – Adds richness and tender crumb.
• Granulated sugar (1½ cups + ½ cup for rolling) – Sweetens and helps the cookies spread lightly.
• Eggs (2 large, room temperature) – Bind the dough and add moisture.
• Vanilla extract (1 tsp) – Enhances the flavor.
• Red food coloring (2 tbsp) – Gives the signature vibrant red hue.
• Buttermilk (½ cup) – Keeps cookies moist and tender.

For the Cream Cheese Filling

• Cream cheese, softened (8 oz) – Adds tangy creaminess.
• Unsalted butter, softened (½ cup) – Smooths and enriches the filling.
• Powdered sugar, sifted (4 cups) – Sweetens and creates fluffy texture.
• Vanilla extract (1 tsp) – Rounds out the flavor.

How to Make Red Velvet Thumbprint Cookies

1. Prepare the Dough

• In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter and 1½ cups sugar until light and fluffy (about 2–3 minutes).
• Beat in the eggs one at a time, then stir in vanilla extract and red food coloring until evenly mixed.
• Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix.
• Cover and refrigerate for 30 minutes to 2 hours to firm the dough.

2. Shape & Roll

• Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
• Place the remaining ½ cup sugar in a shallow dish.
• Scoop rounded tablespoons of dough, roll into balls, and coat generously in sugar.
• Place 2 inches apart on the baking sheets.

3. Create Thumbprints

• Using your thumb or the back of a small spoon, gently press an indent in the center of each cookie, careful not to go all the way through.

4. Bake

• Bake for 8–10 minutes. Cookies should be set at the edges but slightly soft in the center.
• Let cool completely on a wire rack—cookies will firm as they cool.

5. Make the Cream Cheese Filling

• In a medium bowl, beat together cream cheese and butter until smooth.
• Gradually add sifted powdered sugar, 1 cup at a time, until fluffy.
• Stir in vanilla extract.

6. Fill the Cookies

• Once cooled, spoon or pipe cream cheese filling into each cookie’s indent.
• Serve immediately or store in an airtight container in the refrigerator.

Tips for Success

• Do not overmix the dough—overworking develops gluten, making cookies tough.
• Do not overbake—cookies should remain soft and tender.
• Chill the dough for easier handling and less spreading.
• Use a piping bag for neat and uniform cream cheese filling.
• Store in the refrigerator to maintain the cream cheese filling’s consistency.

Equipment Needed

• Mixing bowls
• Whisk and/or electric mixer
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Spoon or piping bag for cream cheese filling
• Wire cooling rack

Recipe Variations

• Mini Thumbprints: Make smaller cookies for bite-sized treats.
• Chocolate Ganache Filling: Replace cream cheese with chocolate ganache for chocolate lovers.
• Festive Sprinkles: Top cookies with holiday sprinkles before baking for extra decoration.
• Almond Twist: Add ½ tsp almond extract to the cream cheese filling.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Serving Suggestions

• Serve with a cup of coffee, tea, or hot cocoa.
• Arrange on a dessert platter for holidays or special occasions.
• Pair with red velvet cupcakes for a coordinated dessert spread.
• Wrap individually as gifts for friends and family.

FAQs

1. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 2 days before baking.

2. How long will the cookies keep?
Store in the refrigerator in an airtight container for up to 5 days.

3. Can I freeze the baked cookies?
Yes, bake the cookies, then freeze unfilled or filled cookies for up to 2 months.

4. Can I use regular milk instead of buttermilk?
Yes, but add 1 tsp of lemon juice or vinegar to mimic buttermilk’s acidity.

5. Can I color the cookies without red food coloring?
You can use natural beet juice for a more subtle red hue.

Print

Conclusion

These Red Velvet Thumbprint Cookies are soft, vibrant, and decadent, with a creamy cream cheese center that elevates every bite. They are perfect for holidays, celebrations, or just a special homemade treat. Bake a batch, enjoy the festive colors, and delight friends and family with this show-stopping dessert!