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Red Velvet Thumbprints

Featured in Sweet Treats and Baked Goods.

These festive cookies combine red velvet flavor with cream cheese filling for a holiday twist on classic thumbprints. Rolled in sparkly sugar for extra festive flair.

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Fatiha
Updated on Sun, 11 May 2025 20:58:00 GMT
A plate of red velvet cookies topped with a round dollop of creamy frosting. Pin it
A plate of red velvet cookies topped with a round dollop of creamy frosting. | zestplate.com

I stumbled upon these Red Velvet Thumbprint Cookies last Christmas and they've now become my go-to holiday sweet. The soft red velvet cookie paired with that silky cheese center just dissolves when you bite in. Whenever I show up with these at gatherings, folks can't help but smile at their festive appearance. Take my word for it – these tiny treats work wonders during Christmas, Valentine's, or simply when you need something sweet to brighten your day.

Vibrant and Tasty

There's something wonderful about the way these cookies mix that red velvet flavor with the tangy cream cheese center. The filling brings this perfect zingy sweetness that keeps you reaching for another. They're super simple to whip up too – my little ones love rolling the dough balls in glittery sugar. No matter what else is on my cookie tray, these always vanish first.

Key Ingredients

  • Red Velvet Cookies: You'll want butter that's been sitting out – it blends way better. White sugar for the sweet kick, a big egg right from the fridge, and some vanilla for that homemade taste. Don't forget red gel coloring – it's crucial. Then you need your standard flour, a bit of cocoa to get that slight chocolate hint, plus a pinch of baking soda and salt to pull it all together.
  • Cream Cheese Filling: Make sure your cream cheese is completely soft, grab some powdered sugar and run it through a sifter for smoothness, then add a dash of vanilla to boost the flavor.
  • For Rolling: I'm a fan of red and green sugar crystals or seasonal sprinkles to give them that festive shine.

How To Make Red Velvet Thumbprints

Get Your Dough Ready
First, whip your butter with sugar until it gets all fluffy. Throw in your egg, vanilla, and that pretty red coloring. Grab another bowl for your dry stuff, mix it up, then slowly combine everything. Don't mix too much or your cookies will turn out hard.
Let It Cool Down
Stick your dough in the fridge for 30 minutes. In a rush? The freezer works for 15 minutes too.
Whip Up Your Filling
During the wait time, blend your cream cheese mixture until it's totally smooth, then keep it cool until you're ready.
Form and Cook
Take small dough chunks, coat them in sparkly sugar, make a dent with your thumb, and bake until they're done but still soft. If the centers rise, just push them back down while they're hot.
Add Filling and Set
After they've cooled off, drop some creamy filling in each dent. Pop them in the fridge so they can firm up.

Special Ingredient Notes

Each component has its job in these amazing cookies. The butter keeps them soft and rich, while the sugar balances everything with sweetness. That small amount of cocoa? That's the secret to true red velvet flavor. I only use gel food coloring because it gives such a deep red without making things soggy. But honestly, the cream cheese center steals the show – it's like the perfect finishing touch.

A plate of red velvet cookies dusted with powdered sugar, featuring a creamy white chocolate filling in the center, with one cookie split in half to show the filling. Pin it
A plate of red velvet cookies dusted with powdered sugar, featuring a creamy white chocolate filling in the center, with one cookie split in half to show the filling. | zestplate.com

Serving Suggestions

These treats look amazing when placed beside regular sugar cookies or spicy gingerbread on a holiday plate. For gifting, I pack them in see-through bags with colorful ribbons. Sometimes I'll add a little white chocolate on top or sprinkle extra sugar for fancy times. They always catch everyone's eye no matter how you dish them up.

Expert Baking Advice

After tons of batches, I've picked up some handy tricks. Always grab gel food coloring instead of liquid drops – the results are way better. Don't try to skip the cooling time – it really affects how they turn out. Your cream cheese needs to be super soft before mixing or you'll end up with bumpy filling. If you find the dough getting sticky while rolling, just put a bit of flour on your hands. And don't go overboard with filling or you'll have a messy situation.

Frequently Asked Questions

→ Why chill the dough?

Chilling firms dough for easier shaping and prevents spreading while baking.

→ What food coloring works best?

Gel food coloring provides vibrant color without adding excess liquid.

→ Can I make these ahead?

Yes, store filled cookies in fridge up to 3 days.

→ Why let cookies cool before filling?

Prevents cream cheese filling from melting or becoming runny.

→ Can I freeze these cookies?

Freeze unfilled cookies up to 3 months; add filling after thawing.

Red Velvet Thumbprints

Classic thumbprint cookies with a red velvet twist, filled with cream cheese frosting and rolled in festive sprinkles.

Prep Time
40 Minutes
Cook Time
30 Minutes
Total Time
70 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 24 Servings (24)

Dietary: Vegetarian

Ingredients

01 1/2 cup unsalted butter, softened.
02 3/4 cup granulated sugar.
03 1 large egg, room temperature.
04 1 teaspoon vanilla extract.
05 1 teaspoon red food coloring.
06 1 1/4 cups all-purpose flour.
07 2 tablespoons cocoa powder.
08 1/4 teaspoon baking soda.
09 1/8 teaspoon salt.
10 4 ounces cream cheese, softened.
11 1/4 cup powdered sugar.
12 1/2 teaspoon vanilla extract.
13 1/4 cup red/green sanding sugar.

Instructions

Step 01

Cream softened butter and granulated sugar together with electric mixer until light and fluffy, about 2-3 minutes.

Step 02

Beat in egg, vanilla extract and red food coloring until mixture becomes vibrant red and well combined.

Step 03

Sift together flour, cocoa powder, baking soda and salt in separate bowl to remove any lumps.

Step 04

Gradually mix dry ingredients into wet ingredients until just combined, being careful not to overmix.

Step 05

Cover dough with plastic wrap and refrigerate minimum 30 minutes until firm enough to handle.

Step 06

Meanwhile, beat softened cream cheese with powdered sugar and vanilla until smooth and creamy.

Step 07

Preheat oven to 350°F and line baking sheets with parchment paper.

Step 08

Scoop chilled dough into 1-tablespoon portions and roll into balls.

Step 09

Roll each ball thoroughly in sanding sugar until completely coated.

Step 10

Place sugar-coated balls on prepared sheets about 2 inches apart.

Step 11

Create indent in center of each cookie using thumb or back of spoon.

Step 12

Bake 10-12 minutes until edges are set but centers remain slightly soft.

Step 13

Re-press indents if needed while cookies are still warm.

Step 14

Cool cookies on baking sheet 5 minutes before moving to wire rack.

Step 15

Fill cooled cookies with cream cheese mixture using spoon or piping bag.

Notes

  1. Perfect holiday cookie.
  2. Make ahead friendly.
  3. Festive appearance.
  4. Kid friendly project.

Tools You'll Need

  • Electric mixer.
  • Baking sheets.
  • Parchment paper.
  • Piping bag (optional).

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy (butter, cream cheese).
  • Eggs.
  • Wheat (flour).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 130
  • Total Fat: 5 g
  • Total Carbohydrate: 18 g
  • Protein: 2 g