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Red Velvet Thumbprint Cookies

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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Red velvet thumbprint cookies are the perfect mix of rich red velvet and sweet cream cheese. They’re perfect for Christmas, Valentine's Day, or anytime you want a little sweet bite.

A round white plate of red velvet thumbprint cookies next to a red napkin and two small red mugs of milk.

One of my most popular recipes is for red velvet cupcakes with cream cheese frosting, and they are good for just about any occasion.

I knew making red velvet cookies would be just as delicious, but I wanted to keep the cream cheese frosting. It only made sense to make red velvet thumbprint cookies.

Ingredients

  • All-Purpose Flour
  • Unsweetened Cocoa Powder
  • Baking Powder
  • Salt
  • Butter
  • Shortening
  • White Granulated Sugar
  • Large Whole Egg
  • Egg Yolk
  • Pure Vanilla Extract
  • Red Icing Gel or Food Coloring
  • Cream Cheese
  • Sour Cream
  • Cornstarch

How to Make Red Velvet Thumbprint Cookies

  • Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat.
  • Make the cream cheese filling by beating the sugar and cream cheese until fluffy. Add sour cream, vanilla, egg yolk, and cornstarch, and mix well. Set aside.
A large silver mixing bowl with cream cheese filling and a whisk attachment inside.
A large silver mixing bowl with red velvet cookie dough and a white and black handles spatula inside.
  • Beat together butter, shortening, and sugar until fluffy. Add egg, vanilla, and red icing gel, and mix. Whisk or sift together dry ingredients: flour, cocoa powder, baking powder, and salt. Add dry ingredients to the wet ingredients and mix until combined.
A gray baking sheet with 15 red velvet cookie dough balls spaced 2" apart on it.
Unbaked red velvet dough balls with a thumbprint indention in each on a gray baking sheet.
Unbaked red velvet thumbprint cookies on a gray baking sheet.
Baked red velvet thumbprint cookies on a gray baking sheet.
  • Using a small cookie scoop, scoop the dough into your hands and roll it into a ball. Place them 2″ apart on the prepared baking sheets. Press a teaspoon or your finger into each ball of dough, making an indentation. Fill each indentation with cream cheese filling.
  • Bake for 12-13 minutes, or until they are set. Let fully cool.

Variations

  • Add a white chocolate drizzle with white sugar pearls after baking.
  • Christmas – Sprinkle crushed candy canes or red sanding sugar on top.
  • Valentine's Day - Top the filling with heart sprinkles or drizzle pink candy melts.
  • Try a chocolate ganache or Nutella filling instead of cream cheese.
  • Sprinkle a little red velvet cookie crumbs over the filling.
An overhead view of red velvet thumbprint cookies and a red mug of milk on a white surface.

Tips

Use a cookie scoop - A cookie scoop helps keep each cookie the same size before rolling them into balls.

Store in the fridge - Because of the cream cheese filling, keep them refrigerated in an airtight container for up to 5 days.

Freeze unfilled cookies - Bake and freeze the cookies without filling for up to 2 months. Thaw and add filling before serving.

A closeup of three red velvet thumbprint cookies, one with a bite taken out of it. They're sitting on a white surface.
A round white plate of red velvet thumbprint cookies next to a red napkin and two small red mugs of milk.

Red Velvet Thumbprint Cookies

Tiffany
Red velvet thumbprint cookies are the perfect mix of rich red velvet and sweet cream cheese. They're perfect for Christmas, Valentine's Day, or anytime you want a little sweet bite.
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Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Desserts
Cuisine American
Servings 32 Cookies
Calories 92 kcal

Equipment

Ingredients
  

Red Velvet Cookies

  • 6 tablespoons Butter room temperature
  • 4 tablespoons Shortening room temperature
  • ⅔ cup White Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 ½ cups All-Purpose Flour
  • 3 tablespoons Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1 Large Egg
  • 5-6 drops Red Icing Gel or Food Coloring more if needed for a deep red color

Cream Cheese Filling

  • 4 ounces Cream Cheese room temperature
  • 2 tablespoons White Granulated Sugar
  • 1 tablespoon Sour Cream
  • 1 teaspoon Pure Vanilla Extract
  • 1 Egg Yolk
  • 1 teaspoon Cornstarch

Instructions
 

  • Preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat.
  • Make the cream cheese filling by beating the sugar and cream cheese until fluffy. Add sour cream, vanilla, egg yolk, and cornstarch and mix well. Set aside.
  • Beat together butter, shortening, and sugar until fluffy. Add egg, vanilla, and red icing gel, and mix. Whisk or sift together dry ingredients: flour, cocoa powder, baking powder, and salt. Add dry ingredients to the wet ingredients and mix until combined.
  • Using a small cookie scoop, scoop the dough into your hands and roll it into a ball. Place them 2" apart on the prepared baking sheets. Press a teaspoon or your finger into each ball of dough, making an indentation. Fill each indentation with cream cheese filling.
  • Bake for 12-13 minutes, or until they are set. Let fully cool.

Nutrition

Calories: 92kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 62mgPotassium: 17mgFiber: 0.2gSugar: 5gVitamin A: 131IUVitamin C: 0.003mgCalcium: 14mgIron: 0.4mg

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