Dessert

Red Velvet Thumbprint Cookies Recipe

ByMarina Montclair December 15, 2025December 15, 2025

Introduction

Red Velvet Thumbprint Cookies combine the rich flavors of classic red velvet with a creamy, tangy cream cheese filling. These festive cookies are soft, slightly chewy, and perfect for sharing during special occasions or as a sweet everyday treat.

A white plate holds several red cookies covered in large sugar crystals, each with a dollop of smooth, creamy white filling in the center. One cookie is broken open, showing its soft, dense red interior contrasting with the creamy filling. The cookies have a slightly crumbly texture, and the sugar crystals sparkle under soft lighting, set against a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 1/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons red food coloring
1/2 cup buttermilk
1/2 cup granulated sugar (for rolling)
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened (for filling)
4 cups powdered sugar, sifted
1 teaspoon vanilla extract (for filling)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Step 2: In a large bowl, cream together the softened butter and 1 and 1/2 cups granulated sugar until light and fluffy, about 2 to 3 minutes.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the mixture is vibrantly red.
Step 4: Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until combined. Avoid overmixing. Cover the dough and refrigerate for 30 minutes to 2 hours to firm up.
Step 5: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. Pour 1/2 cup granulated sugar into a shallow dish for rolling.
Step 6: Scoop rounded tablespoons of dough and roll into smooth balls. Roll each ball in the granulated sugar until fully coated. Place on prepared baking sheets about 2 inches apart.
Step 7: Use your thumb or the back of a small spoon to gently press an indent into the center of each ball, careful not to go through.
Step 8: Bake for 8 to 10 minutes until edges are set and lightly browned but centers look slightly soft. Remove and cool completely on a wire rack.
Step 9: While cookies cool, beat together the softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, one cup at a time, mixing until fluffy. Stir in vanilla extract.
Step 10: Once cookies are cool, spoon or pipe the cream cheese filling into each indent. Serve immediately or refrigerate in an airtight container.

Tips & Variations

Chilling the dough is essential to prevent spreading and maintain the cookie shape.
Use gel food coloring for a more vibrant red without thinning the dough.
Try swapping the cream cheese filling with chocolate ganache or jam for different flavor twists.

Storage

Store the filled cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. The unfilled cookies can be stored at room temperature for 2-3 days or frozen for up to 1 month.