Red Velvet Thumbprint Cookies (Printable Version)

Cocoa-rich red velvet cookies with creamy cheesecake centers

# What You 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

# How To Make It:

01 - Preheat 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 with electric mixer until light and fluffy, approximately 2 minutes.
04 - Add egg yolk, milk, vanilla extract, and red food coloring to butter mixture. Beat until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 - In a small bowl, whisk softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
07 - Roll dough into 1-inch balls, yielding approximately 24 cookies. Place on prepared baking sheets, spacing 2 inches apart.
08 - Using your thumb or the back of a teaspoon, gently press a deep indentation into the center of each dough ball.
09 - Fill each indentation with approximately 1/2 teaspoon of cream cheese filling, being careful not to overfill.
10 - Bake for 11-13 minutes until edges are set and centers are slightly puffed. Rotate pans halfway through baking for even results.
11 - Let cookies cool on baking sheets for 5 minutes to set, then transfer to wire rack to cool completely.

# Expert Suggestions:

01 -
  • That tender red velvet crumb practically melts in your mouth
  • The cream cheese center tastes like tiny cheesecakes baked into cookies
02 -
  • Chilling the dough for 30 minutes before baking helps the cookies hold their shape better
  • The indentations tend to puff up during baking, so press them down firmly and deeply
03 -
  • Use gel food coloring instead of liquid for a deeper red without adding extra moisture
  • If your dough feels too sticky to roll, refrigerate it for 15 minutes before shaping

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