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Red Velvet Cream Cheese Thumbprint Cookies

These soft red velvet cookies are filled with a creamy cheesecake-style center and finished with a drizzle of white chocolate. Rich, slightly cocoa-flavored, and beautifully vibrant, they’re perfect for holidays or special treats.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 20 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 0.25 cup cocoa powder unsweetened
  • 0.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup butter unsalted, softened
  • 1 cup sugar
  • 1 egg
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 0.5 cup white chocolate chips melted, optional
  • 4 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract for filling

Method
 

  1. Preheat oven to 350°F and line baking sheets.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt.
  3. Cream butter and sugar, then mix in egg, food coloring, and vanilla.
  4. Combine dry ingredients into wet mixture until just blended.
  5. Roll dough into balls and press thumbprints into centers.
  6. Mix cream cheese, powdered sugar, and vanilla for filling.
  7. Fill each cookie center with cream cheese mixture.
  8. Bake for 10–12 minutes until set.
  9. Cool slightly, then drizzle with melted white chocolate if desired.

Notes

Do not overbake—these cookies should stay soft and vibrant. Chill the dough briefly if it feels too soft to shape.