Red Velvet Thumbprint Cookies (Printable version)

Cocoa-rich red velvet cookies with tender crumbs, filled with creamy cheesecake centers for festive occasions and everyday treats.

# What You'll Need:

→ Cookie Dough

01 - 1 1/4 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1/4 tsp baking soda
04 - 1/4 tsp salt
05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1 large egg yolk
08 - 1 tbsp whole milk
09 - 1 tsp vanilla extract
10 - 1 tsp red food coloring

→ Cream Cheese Filling

11 - 4 oz cream cheese, softened
12 - 1/4 cup powdered sugar
13 - 1/2 tsp vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until evenly blended.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2 minutes.
04 - Mix in egg yolk, milk, vanilla extract, and red food coloring until fully incorporated.
05 - Gradually blend dry ingredients into wet mixture until just combined. Avoid overmixing.
06 - Whisk cream cheese, powdered sugar, and vanilla extract in small bowl until smooth and creamy. Set aside.
07 - Roll dough into 1-inch balls, approximately 24 total. Arrange on prepared baking sheets 2 inches apart.
08 - Press center of each dough ball with thumb or teaspoon back to form deep well.
09 - Spoon approximately 1/2 teaspoon cream cheese filling into each indentation.
10 - Bake for 11-13 minutes until edges appear set and slightly firm.
11 - Let cookies rest on baking sheet 5 minutes. Transfer to wire rack and cool entirely before serving.

# Expert advice:

01 -
  • That perfect marriage of deep chocolate and bright cheesecake filling feels like having two desserts in one bite
  • The thumbprint technique is foolproof, even if you have never baked from scratch before
02 -
  • Overfilling the thumbprints causes the filling to spill over during baking, so restrain yourself even though you want to add more
  • The dough softens quickly as you work, so if it becomes sticky pop the tray in the refrigerator for 10 minutes before shaping
03 -
  • Chill the filled dough for 10 minutes before baking if your kitchen is warm, which helps the thumbprints hold their shape
  • Use a measuring spoon to portion the filling so each cookie gets exactly the same amount

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