Dessert

Red Velvet Cream Cheese Thumbprint Cookies Recipe

BySarah Summers December 26, 2025December 26, 2025

Introduction

Red Velvet Cream Cheese Thumbprint Cookies combine the rich, vibrant flavor of red velvet with a smooth, tangy cream cheese filling. These tender, colorful cookies are perfect for sharing at holidays, parties, or anytime you want a special sweet treat.

The image shows a white plate filled with several round red cookies. Each cookie is coated in sugar, giving them a sparkly texture on the outside. In the center of each cookie, there is a smooth, creamy white dollop, slightly melted and sitting on top. The cookies are arranged closely together on the plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup butter, softened
½ cup brown sugar, packed
1 large egg yolk
1 teaspoon vanilla extract
2 cups all-purpose flour
4 teaspoons red food coloring
2 teaspoons cocoa powder
½ cup granulated sugar or sanding sugar (for rolling)
4 ounces cream cheese, softened
1 large egg yolk (for filling)
¼ cup granulated sugar (for filling)
⅛ teaspoon salt
¼ teaspoon vanilla extract (for filling)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Then add the egg yolk and vanilla extract, mixing until well combined.
Step 3: In a separate bowl, whisk together the flour and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until a dough forms.
Step 4: Add the red food coloring and mix until the color is evenly distributed throughout the dough.
Step 5: Roll the dough into 1-inch balls and coat each ball in granulated sugar or sanding sugar.
Step 6: Place the balls on the prepared baking sheets, spacing them about 2 inches apart. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
Step 7: In a medium bowl, beat the softened cream cheese, egg yolk, sugar, salt, and vanilla extract until smooth and creamy to make the filling.
Step 8: Spoon a small amount of the cream cheese filling into each indentation, filling nearly to the top.
Step 9: Bake in the preheated oven for 12 to 14 minutes, or until the cookie edges are set and the filling is slightly puffed. Avoid overbaking to keep cookies tender.
Step 10: Let the cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

For a deeper red color, use gel food coloring instead of liquid.
Try swapping the cream cheese filling with flavored cream cheese like strawberry or blueberry for a fruity twist.
To add texture, mix mini chocolate chips into the filling before baking.

Storage

Store these cookies in an airtight container in the refrigerator for up to 5 days. They can be enjoyed cold or brought to room temperature before serving. To reheat, warm gently in the microwave for 10-15 seconds to soften the filling without melting it completely.

How to Serve

The image shows a white plate filled with red velvet thumbprint cookies arranged close together. Each cookie has a rough sugar-coated outer layer with a deep red color and a soft, creamy white filling in the center. The cookies have slightly rounded edges and a soft texture, with the contrast of the sparkling sugar and smooth cream filling clearly visible. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cream cheese that isn’t softened?

Softened cream cheese is essential for making a smooth filling. If your cream cheese is cold, it may result in lumps and uneven mixing, so let it sit at room temperature for about 30 minutes before using.

Can these cookies be frozen?

Yes, you can freeze the baked cookies in an airtight container with parchment layers for up to 2 months. Thaw overnight in the refrigerator and warm slightly before serving for best texture and flavor.