Red Velvet Thumbprint Cookies (Printable Version)

Cocoa-infused red velvet cookies with creamy centers, offering a tender crumb and festive appearance

# What You’ll Need:

→ Cookie Dough

01 - 1 1/4 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg yolk
08 - 1 tablespoon whole milk
09 - 1 teaspoon vanilla extract
10 - 1 teaspoon red food coloring

→ Cream Cheese Filling

11 - 4 ounces cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well blended.
03 - In a large bowl, beat softened butter and granulated sugar together 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. Do not overmix.
06 - In a small bowl, whisk together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
07 - Roll dough into 1-inch balls, approximately 24 cookies total. Arrange on prepared baking sheets, spacing 2 inches apart.
08 - Gently press your thumb or the back of a teaspoon into the center of each dough ball to create a deep well.
09 - Spoon approximately 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 sheets for 5 minutes, then transfer to wire rack to cool completely.

# Top Tips:

01 -
  • The combination of rich cocoa and bright red vanilla feels like eating chocolate cake in cookie form
  • That cream cheese center stays creamy and tangy even after baking, creating the most perfect texture contrast
02 -
  • If your dough feels too sticky to roll into balls, chill it for 15 minutes, but do not let it get completely cold or the filling will not set properly
  • The cream cheese filling will puff up in the oven and then settle, so do not panic if it looks overflowing at first
03 -
  • If your food coloring is not giving you that vibrant red you want, add another drop, but remember that the color will deepen slightly during baking
  • Room temperature ingredients are the secret to these cookies, so take everything out of the fridge at least an hour before you start baking

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