Red Velvet Thumbprint Cookies (Print version)

Cocoa-rich red velvet cookies with creamy cheesecake filling, ideal for celebrations and everyday treats.

# 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 make it:

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.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 2 minutes.
04 - Mix in egg yolk, milk, vanilla extract, and red food coloring until combined.
05 - Gradually blend dry ingredients into wet mixture until just incorporated.
06 - Whisk cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
07 - Roll dough into 1-inch balls, placing 2 inches apart on prepared baking sheets.
08 - Press thumb or teaspoon back into center of each ball to form a deep well.
09 - Spoon approximately 1/2 teaspoon cream cheese filling into each indentation.
10 - Bake for 11 to 13 minutes until edges are set.
11 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack.

# Expert suggestions:

01 -
  • The tender, cocoa-kissed crumb practically melts in your mouth while that creamy center surprises you with every bite
  • They're deceptively simple to make but look like you bought them from a fancy bakery
  • You can easily customize the filling based on what you have in your fridge or what mood strikes you
02 -
  • Don't press your thumbprints too deeply before baking—the dough puffs slightly in the oven and can make the wells shallow again
  • If your cream cheese filling is too soft to scoop, pop it in the fridge for 10 minutes to firm up slightly
  • These cookies are actually better after they've had time to set, so try to resist eating them while they're still warm
03 -
  • Use gel food coloring instead of liquid to avoid thinning out your dough too much
  • Chill the filled cookies on the baking sheet for 10 minutes before baking if your kitchen is warm—this helps them hold their shape
  • Warm your filling slightly if it's too cold to scoop smoothly, but don't let it get hot or it'll melt out of the cookies

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