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Red Velvet Thumbprint Cookies with Cream Cheese

These red velvet thumbprint cookies are so rich and fluffy with the perfect amount of cream cheese filling. They are perfectly festive and delicious for a Christmas cookie exchange.

red velvet thumbprint cookies

Today the winter wonderland outside my window in Washington transformed into a scene straight out of a holiday movie, complete with an unexpected deluge of snow. Even the thought of venturing out seemed like a quest for the bravest of souls, so I found myself embracing the coziness of being snowed in.

With roads more suited for sledding than driving, it led me to the only logical conclusion: it was time to crank up the holiday cheer with Elf, and embark on a baking adventure that promised to sprinkle a bit of magic into our snow-filled day.

And the star of my baking adventures today is a unique cookie: red velvet thumbprint cookies, but with a twist. These aren’t just any cookies; they’re a delectable fusion of rich, velvety textures and the tantalizing tang of cream cheese, reminiscent of the most indulgent cheesecake nestled within a cookie.

Let’s have a frank discussion about red velvet for a moment. A lot of people think it tastes like chocolate, but it doesn’t.

red velvet thumbprint cookie recipe

Red velvet cake is typically made with cocoa powder, vinegar, and buttermilk – the reaction of which gives the red (enhanced by food coloring).

We’re not making cake, so we just have cocoa powder in these cookies. But the flavor of these bad boys are not anything about the cookie, to be honest . . . it’s all about being a vehicle for the filling. I feel like anyone who doesn’t admit that about red velvet is a big ol’ liar!

So, if you’re ready to add a touch of elegance and a dash of holiday spirit to your Christmas cookie repertoire, join me as I share the recipe for these exquisite red velvet thumbprint cookies with cream cheese filling.

Tips for Making Delicious Cookies

Before you check out this recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

thumbprint red velvet cookies

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, and eggs to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.

Chill the Dough

Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.

Cool Before Transferring

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.

red velvet thumbprint

Let’s embark on this culinary adventure together, transforming simple ingredients into something truly magical. After all, what’s a snow day without a little indulgence, right? Here’s what you need for these thumbprint cookies.

Red Velvet Cookies

  • 1 cup butter (room temperature)
  • 1/2 cup brown sugar
  • 1/8 tsp salt
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 4 tsp red food coloring
  • 2 tsp cocoa powder
  • 1/2 cup granulated sugar or sugar sprinkles (optional)

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 1 egg yolk
  • 1/4 cup sugar
  • 1/8 tsp salt
  • 1/4 tsp vanilla

Tips and Thoughts for this Recipe

Let your pan cool between batches of cookies (it helps to have two pans in rotation). This keeps the cookies from spreading a lot.

swear by USA Pans. They are my absolutely favorite and cook baked items so evenly.

Check the cookies regularly through the baking process and go by how they look versus the time on the recipe. You want edges that are set. And when the cream cheese goes in, you want that to look set on the top. Slightly wiggle the pan too. If the cream cheese moves too much, put them back in.

red velvet thumbprint cookies with cream cheese filling

See? I told you they were gorgeous and believe me, they are even more delicious than they are pretty. The perfect Christmas cookie.

recipes for red velvet thumbprint Christmas cookies

This Christmas dessert is one that you have to try. I promise, you’re going to want to make these every single year! Get the printable recipe below.

Yield: 24 cookies

Red Velvet Thumbprint Cookies

thumbprint red velvet cookies

These red velvet cookies with cream cheese are so rich and fluffy with the perfect amount of creamy cheesecake filling. They are perfectly festive and delicious!

Prep Time 20 minutes
Cook Time 22 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes

Ingredients

For the Cookies

  • 1 cup butter (room temperature)
  • 1/2 cup brown sugar
  • 1/8 teaspoon salt
  • 1 egg yolk (room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 4 teaspoons red food coloring
  • 2 teaspoons cocoa powder
  • 1/2 cup sugar (or sugar sprinkles)

For the Filling

  • 4 oz cream cheese (softened, room temperature)
  • 1 egg yolk
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract

Instructions

  1. Combine the salt, flour, and cocoa powder in a bowl united evenly mixed.Combine the salt, flour, and cocoa powder in a bowl
  2. Beat together the butter, brown sugar, egg yolk, and vanilla until light and fluffy.Beat together the butter, brown sugar, egg yolk, and vanilla
  3. Mix in the (dry ingredients) flour, food coloring, and cocoa powder until soft dough forms and ingredients are just combined.Mix in the dry ingredients like flour, food coloring, and cocoa powder
  4. Form the dough into a roll, place in plastic wrap, and set in the fridge for 30 minutes (or up to 24 hours) to chill.Form the dough into a roll, place in plastic wrap, and set in the fridge
  5. Preheat oven to 300ºF. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.Preheating the oven
  6. Scoop out the dough by heaping tablespoons and rolling them in the sugar before placing on the prepared baking sheet (about 2 inches apart).Scoop out the dough by heaping tablespoons and rolling them in the sugar before placing on the prepared baking sheet
  7. Use the back of a round teaspoon to make a small indentation in the cookie dough. Bake for 10 minutes, or until the edges are set.spoon placing an indention in the dough
  8. Meanwhile, make the filling: using an electric mixer or small food processor, beat together the cream cheese, egg yolk, sugar, salt, and vanilla until smooth.beat together the cream cheese, egg yolk, sugar, salt, and vanilla
  9. After the first 10 minutes of baking, bring the cookies out of the oven. Use the back of a round teaspoon to deepen the indentation in the cookies (if necessary - based on how deep they were previously).Press down middles and add cream cheese
  10. Spoon a teaspoon of the filling into each indentation. Bake for an additional 12 minutes, or until filling is set.Spoon a teaspoon of the filling into each indentation
  11. Pull cookies out of the oven and let cool for a few minutes. Remove from the baking sheet and let cool completely on a wire rack.Pull cookies out of the oven and let cool for a few minutes

Notes

Recipe yields between 2 - 3 dozen. 24 cookies is approximate and used for nutritional information.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie

Amount Per Serving: Calories: 167Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 99mgCarbohydrates: 18gFiber: 0gSugar: 10gProtein: 2g

Did you make this recipe?

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What is your favorite holiday cookie recipe? Share away! For more delicious cookie recipes, visit these posts:

Almond Flour ShortbreadApple PieApricot Dark ChocolateBacon Chocolate ChipBrownie Chocolate ChipBuckeyeButterscotch Chocolate ChipButterscotch PopcornCaramel AppleChocolate Chip (Air Fryer)Chocolate Chip PuddingChocolate Chip SandwichChocolate CrinklesChocolate MarshmallowChocolate Mint SandwichChocolate ThumbprintChristmas ButterChristmas LinzerCircus AnimalCotton CandyFunfettiGinger MolassesGrinchHeath BarLemon Blueberry ThumbprintNutella StuffedOatmeal Chocolate ChipOatmeal Cream PiesPeanut Butter BlossomsPeppermint FrostedPeppermint PuddingPumpkin Chocolate ChipPumpkin LinzerPumpkin SugarReese’s PiecesReindeerRitz S’moresRoloSanta CookiesShortbread TeaSnickersJam Thumbprints (Classic)VanillaWhite Chocolate CranberryWhite Chocolate Snickerdoodles

Tammy

Thursday 21st of December 2023

These are melt in your mouth amazing! Will be a regular in our holiday baking from now on. Thank you!!

Shelley Moriarty

Monday 14th of December 2020

I tried these today. Theyre pretty but not much taste to them, and I had twice as much filling as what I needed. Made 2-1/2 dozen when forming them into 1" balls.

Allison

Sunday 29th of December 2019

Tried this recipe but it did not work. Read it multiple times over. It seemed like way too much food coloring. Seems to be missing something??? They looked good, but taste was not good unfortunately.

Annie Sinelli

Friday 20th of December 2019

Yours look so beautiful. I just made them and they didn’t turn out so great. The cookie “cracked” around the edges and the sugar I used just looked dark against the red dough. I’ll give it another go though. I may have used too much red food coloring and should probably use lighter sugars. I made the dough in advance and had it in the fridge for a few days before making. I don’t know if that helped or hurt. Happy Holidays!

Marie Eichler

Tuesday 10th of December 2019

Want to make for Christmas ahead of time . Can I freeze them since they have cream cheese in them?

Amy

Wednesday 11th of December 2019

Yes, they can be frozen for up to three months! They should be thawed at room temp :)

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