Red Velvet Thumbprint Cookies with Cream Cheese RecipeABy Ashton · Updated September 6, 20264.4112 reviews·Serves 2-3 dozenJump to Recipe Save Pin Add to Google posted by Ashton on September 6, 2026 Oh man, you guys. These soft red velvet thumbprint cookies are basically trouble spelled F-A-T-P-A-N-T-S, and this easy red velvet cookie recipe is the most dangerous kind — classic thumbprint cookies disguised as an innocent little treat. It’s like a cookie and cheesecake rolled into one, dangerously delicious and completely pop-able! I’m a big fan of red velvet desserts in general, but chewy red velvet cookies with a creamy center? I literally can’t even. I think I ate maybe a million. Don’t say I didn’t warn you. And — not that this even matters, because they’re that good — these little red velvet thumbprint cookies are also gorgeous. That deep red color with the creamy filling? Be still my heart. The vibrant red color would be a beautiful addition to any holiday cookie plate, so festive! Why Red Velvet Is One of the Best Dessert Flavors of All Time Holidays or not, I could eat red velvet cake all year round — I’m a total fiend and a proud red velvet lover! That rich flavor comes from a combo of unsweetened cocoa powder — just a token amount of cocoa powder, honestly — a hint of chocolate, a touch of white vinegar for that classic chemical reaction, and the signature red food coloring. The mega-dose of red food coloring is what gives you that truly iconic look. Whether it’s red velvet cupcakes, red velvet cake with cream cheese frosting, or chewy red velvet cookies, I am obsessed. If you’re a big fan of red velvet desserts, you are so in the right place. I’ve made red velvet treats in about a bajillion different ways and I am never, ever stopping. 😂 Key Ingredients for Soft Red Velvet Thumbprint Cookies Let’s talk ingredients! This soft red velvet cookie recipe uses pantry staples you can grab at most grocery stores. You’ll need unsalted butter at room temperature, both brown sugar and granulated sugar for maximum chewiness, plus one large egg and one egg yolk for richness — set your egg whites aside! For your dry ingredients, grab all-purpose flour (that’s your purpose flour base!), baking soda, and unsweetened cocoa powder. The flour mixture comes together fast in a medium bowl. The deep red color comes from gel food coloring — I personally love gel food coloring for that punchy, vibrant result without watering down the cookie dough. You’ll also need a teaspoon vanilla extract, a splash of white vinegar, and cream cheese mixed with powdered sugar for the filling. Optional but highly recommended: stir white chocolate fudge chips right into the base. SO good! How to Make Red Velvet Thumbprint Cookies Step by Step Ready to bake? Here’s how to get perfect cookies every time! In the bowl of a stand mixer with the paddle attachment (or a large bowl with an electric mixer), beat butter and sugars together at medium speed until fluffy, scraping down the sides of the bowl as needed. Add the large egg, egg yolk, teaspoon vanilla extract, gel food coloring, and vinegar, mixing on low speed until combined. In a medium bowl, whisk the flour mixture — purpose flour, baking soda, and cocoa powder — then add the dry ingredients slowly. Use a cookie scoop to roll 1-inch balls, placing them on a parchment paper-lined prepared baking sheet. Press the handle of a wooden spoon or your thumb into the center of each cookie. Fill the middle of each cookie with the cream cheese mixture, then bake until set. Transfer to a wire rack. Easy peasy! Tips for Chewy, Gorgeous Perfect Cookies Every Time Okay, a few pro tips! First thing: chill your cookie dough for at least 30 minutes so your 1-inch balls hold their shape on the cookie sheet. Beat butter at medium speed and don’t rush it — 2-3 minutes of creaming makes all the difference. Roll the dough balls in red sanding sugar before baking for extra sparkle and crunch! I use milk to thin the cream cheese filling if it’s too thick — just a little bit goes a long way. Store perfect cookies in an airtight container at room temperature for up to five days. You can also freeze batches of cookies for the holiday season! If you’re piping melted chocolate or heavy cream ganache over the tops (yes please!), check out this Perfect Chocolate Ganache Recipe — it’s so dreamy on red velvet treats. More Red Velvet Recipes and Holiday Cookie Ideas If you’re adding these to your holiday baking list, you need even more inspo! These are a unique christmas cookie recipe that stands out at christmas cookie exchanges — way more exciting than your average mill holiday cookies. For perfect christmas cookie spreads, I also love Red Velvet Monster Cookies alongside classics like peanut blossoms. For Valentine’s Day, these buttery cookies in their gorgeous red velvet recipes glory are absolutely the move! I’m also a huge fan of these buttery sugar cookies vibes paired with a chocolate cake situation — like this Doctored Chocolate Cake Mix Recipe for when you want something showstopping fast. And if you have food sensitivities, always check the actual product packaging on ingredients like soybean oils, soy lecithin, palm oil, corn starch, carob bean gum, potassium sorbate, monocalcium phosphate, or folic acid in your chocolate cake mix or food coloring — so important! Now go make these. You have to make this! 🍪❤️ Red Velvet Cream Cheese Thumbprint Cookies Yield: 2-3 dozen Save this recipe for later: Save Pin Add to Google These Red Velvet Thumbprints are a cookie and cheesecake in one! Perfect for Christmas cookie plates and dangerously delicious. Print Ingredients For the cookies: 1 cup butter, softened 1/2 cup brown sugar 1 egg yolk* 1 tsp vanilla extract 2 cups all-purpose flour 4 tsp red food coloring 2 tsp cocoa powder 1/2 cup granulated sugar or sanding sugar* For the filling: 4 ounces cream cheese, softened 1 egg yolk* 1/4 cup sugar 1/8 tsp salt 1/4 tsp vanilla Instructions Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat. Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy. Mix in the flour, food coloring, and cocoa powder until soft dough forms. Scoop out the dough by heaping tablespoons and roll them in the sugar* before placing on the prepared baking sheet (about 2 inches apart). Use the back of a round teaspoon to make a small indentation in the cookie dough. Bake for 10 minutes. Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth. After the first 10 minutes of baking, use the back of a round teaspoon to deepen the indentation in the cookies. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, until filling is set. Let cool completely before serving. Store covered and chilled. Notes *In the book, Deborah says to reserve the egg whites and dunk the cookie dough balls in the egg whites before rolling them in the sugar. I had some beautiful sanding sugar I had been dying to use, so I opted to roll my cookies in sanding sugar instead and loved it. But in case you're averse to wasting egg whites (or just want to try the original version), there it is 🙂
These look great! I wonder if to make it more festive can you add a bit of green food coloring gel for icings to the cream cheese. I was stuck on what to make for a cookie exchange party. I think I’m making theses. Thank you!
I’m not positive (the best person to ask would be Deborah– I linked to her in the post). But you could definitely refrigerate them for a few days!
this recipe calls for Cocoa Powder, however I can’t believe you mean the chocolate cocoa powder, can you be more specific? And where would you get a white coca powder if that’s what you mean? Please email me and let me know right away, I’m planning on trying this recipe very soon…. Thank you
They look beautiful. Mine didn’t come out as pretty. My sanding sugar, which has quite large crystals, just melted into the cookie for the most part and doesn’t really show up. I think white decorative sugar might work next time? Looking forward to tasting them when they cool!
Hi! Tried these cookies twice over the last week and they were a miserable failure both times. They seemed way too wet – either by too much butter or too much food coloring? I tried firmer (cooler) butter, cooling the dough before portioning them onto the pan, reducing oven temp. The only thing I didn’t try was adjusting ingredients because I always modify and I didn’t want to mess these up – I actually followed the recipe exactly (for once). So what’s missing?
Hm….. I wish I could help, but I’m not sure? I followed the recipe from the book exactly as written and didn’t have any problems. The only troubleshooting question I can think of is– did you measure out the food coloring exactly?
I made these ans they were awesome. I got about 20 cookies out of the recipe. FYI if you use gel food coloring, you will need to add 4tsp of water to get the dough to combine together.
RED-red is a hard color to achieve and needs a lot of food coloring. BUT, the good news is that the food coloring doesn’t affect the taste. So you can use less if you want or none at all 🙂
Got it. Thanks for the response! I just wanted to make sure I wasn’t reading it wrong. I am definitely making these for a cookie exchange on Monday, they look so good!
I made these last night when I was in a hurry for a nice pretty cookie that would be relatively quick and easy. Mine weren’t as perfectly round, because it was late and I was tired and just wanted to get them done to take to work today. I also didn’t roll them in sugar because I just didn’t have it in me. But otherwise, I followed the recipe exactly, and they were awesome. The sweet tang of the cream cheese goes perfectly with the cookie which is not too sweet. I’m definitely making them again. I was also thinking about making some without the red velvet/cocoa and with almond extract instead. Hopefully next time I’ll have the energy to make them as pretty as the ones in the picture.
Would this recipe work as make ahead and freeze fully baked cookies? Just trying to get some baking done early if possible 🙂
I don’t honestly know the answer to this. But I think you could refrigerate them without a problem! I’m not positive about freezing– cream cheese doesn’t typically do well in the freezer.
I made these today and ended up drizzling some white chocolate almond bark over the top! Every good!!!! I think next time I will put an extra teaspoon of coco powder. It tastes very floury to me, but still very good!! Thanks for sharing recipe!!
*update Cheesecake freezes well (which is the filling for these cookies essentially) so I went ahead and froze fully baked & filled cookies (single layers with parchment paper between each layer of cookies). It worked perfectly! Thanks for a great new recipe addition to my Holiday baking 🙂
I made these today and the came out horrible. they spread on the pan while baking and dont have a nice shape. also my sugar just melted into the cookie so you cant even tell its on there. i even used less food coloring than specified and followed the recipe exactly so i cant imagine the dough was too wet. hopefully they taste better than they look!
These look delish & would be perfect for Valentine’s Day! I shared them on https://www.facebook.com/SweetStackers
