Red Velvet Thumbprint Cookies (Printable version)

Tender cocoa cookies with creamy centers, ideal for festive gatherings and easy homemade entertaining.

# Ingredient list:

→ 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 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 blend dry ingredients into wet mixture until just combined. Do not 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 cookies. Place on prepared baking sheets 2 inches apart.
08 - Press your thumb or the back of a teaspoon gently into the center of each dough ball to form a well.
09 - Spoon approximately 1/2 teaspoon of filling into each indentation.
10 - Bake for 11 to 13 minutes until edges are set and centers are slightly soft.
11 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • The red velvet color makes these instant showstoppers without needing fancy decorating skills
  • That cream cheese filling balances the chocolate so beautifully people will think you spent hours on them
  • They freeze beautifully, so you can keep a stash for unexpected guests
02 -
  • Overfilling the centers means the cream cheese will spill over during baking, so restraint is your friend here
  • If your dough feels too soft to handle, chill it for 15 minutes before shaping the balls
  • The cookies continue firming up as they cool, so don't panic if they seem slightly underbaked at 12 minutes
03 -
  • Chill your baking sheets between batches if you're making more than one, otherwise the dough starts spreading before it hits the oven
  • If the indentations start to lose their shape before baking, pop the rolled balls in the freezer for 5 minutes to firm them up

Go back