Red Velvet Thumbprint Cookies (Printable)

Cocoa-rich red velvet cookies filled with creamy cheesecake centers, ready in just over 30 minutes.

# What You'll 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 Prepare:

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 combined.
03 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2 minutes.
04 - Add egg yolk, milk, vanilla extract, and red food coloring to the butter mixture. Beat until fully incorporated.
05 - Gradually mix the dry ingredients into the wet mixture, stirring just until combined. Do not overmix.
06 - In a small bowl, whisk together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
07 - Roll dough into 1-inch balls, approximately 24 total. Place on prepared baking sheets, spacing 2 inches apart.
08 - Using your thumb or the back of a teaspoon, gently press an indentation into the center of each dough ball.
09 - Spoon approximately 1/2 teaspoon of cream cheese filling into each indentation.
10 - Bake for 11 to 13 minutes, or until edges are set and centers are slightly firm.
11 - Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • The combination of tangy cream cheese and rich chocolate feels like having your cake and eating it too
  • These cookies manage to look fancy while being ridiculously simple to throw together
02 -
  • The cream cheese filling will puff up slightly in the oven then settle back down as it cools
  • Do not overfill the indentations or the filling will spill over during baking
03 -
  • Chill the filled dough balls for 10 minutes before baking if your kitchen is warm
  • Gently press the centers down again halfway through baking if they puff up too much

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