Red velvet thumbprint cookies are the perfect tender, buttery cookie with a hint of chocolate filled with a cheesecake filling. They are the perfect blend of red velvet flavors in a delicious cookie form!

Red Velvet Thumbprint Cookies

A stack of red cookies with creamy filling on a white plate.

If you love all things red velvet you are going to love this cookie recipe. Instead of a cake with cream cheese frosting these soft red velvet thumbprint cookies are filled with a cheesecake filling that compliments the chocolatey red velvet flavor beautifully. They are a perfect Christmas cookie or Valentine’s day sweet treat or for any time that you’re craving the delicious flavor of red velvet!

These red velvet thumbprint cookies filled with cheesecake filling have the perfect crispy outside and soft and chewy center. The sugar on the outside gives the cookies a delicious crunch that compliments the creamy center beautifully! These cookies are perfect for Christmas cookie exchanges, bake sales or cookie tables.

Other Red Velvet Desserts You’ll Love
Red Velvet Fudge This red velvet fudge has a thick fudgy layer topped with a white chocolate cream cheese frosting fudge layer!
Red Velvet Crinkle Cookies These red velvet crinkle cookies are soft and fudgy, dusted with powdered sugar with the amazing classic taste of red velvet cake but in cookies!
Red Velvet Brownies Soft, chewy, sweet and vibrant these red velvet brownies are amazing! They are topped with cream cheese frosting to add the perfect finishing touch!
Red Velvet Rice Krispie Treats Red velvet rice krispie treats are the perfect combination of delicious no-bake cereal treats and rich red velvet cake!

A close up of a pile of red velvet cookies. The cookies have been dipped in red sugar and are filled with a creamy cheesecake filling.

TIPS & FAQ for these Red Velvet Thumbprint Cookies with Cream Cheese Filling-

Use gel food coloring-

To create the vibrant red color of these red velvet cheesecake cookies you’ll want to be sure to use the right red food coloring. Too much food coloring can cause baked goods to be bitter so using a gel food coloring is a must. The gel food coloring is more concentrated so you need less and you can achieve the color without effecting the flavor.

A stack of red velvet thumbprint cookies on a white plate. The top cookie has a bite taken out of it revealing the creamy texture of the center of the cookie.

How to store these cookies-

These delicious festive red velvet thumbprints are best stored in an airtight container at room temperature in a single layer. If you are layering them for storage or giving as a gift place a piece of parchment paper or wax paper between the layers. For longer storage you can store them refrigerated in an airtight container for up to 1 week.

Ingredients for these Red Velvet Thumbprint Cookies

The ingredients for red velvet thumbprint cookies on a white marble background. Flour, brown sugar, cream cheese, butter ,eggs, sour cream salt, cocoa powder, vanilla, red food coloring and red sanding sugar.

For the Cookie

1 Cup Butter (softened to room temperature)

½ Cup Brown Sugar

1 Egg Yolk

1 tsp Vanilla Extract

2 Cups All Purpose Flour

2 tsp Cocoa Powder

¼ tsp Salt

Red Gel Food Coloring

Red Sanding Sugar

For the Cream Cheese Filling-

4 oz Cream Cheese (softened)

¼ Cup Granulated Sugar

1/8 tsp Salt

1 Egg Yolk

2 tsp Sour Cream

¼ tsp Vanilla

A pile of red velvet thumbprint cookies on a white plate. The top cookie has a bite taken out of it showing the creamy texture of the cookie filling.

Here’s how to make these cookies-

To make the filling-

The first thing you’ll want to do is make the filling. In a large bowl with an electric mixer beat together the cream cheese, and sugar until well blended. Add in salt, vanilla, egg yolk and sour cream, continue mixing for 1- 2 minutes or until creamy and smooth. Cover the bowl with plastic wrap and place in the refrigerator for at least 30 minutes.

A collage of two pictures showing how to make the cheesecake filling for red velvet thumbprint cookies. The first picture shows a glass mixing bowl with cream cheese mixed in the bottom and an egg yolk, vanilla and sour cream added. In the second picture everything has been mixed together to create a creamy filling.

To make the cookies-

Preheat oven to 350 and line a cookie sheet with parchment paper or a silicone liner.

In a medium bowl combine flour, cocoa powder and salt, mix until well incorporated.

In the bowl of a stand mixer fitted with a paddle attachment beat butter and sugar together until light and fluffy.

Mix in egg yolk and vanilla until smooth

A collage of four pictures showing how to make the cookie part of red velvet thumbprints. The first picture shows the dry ingredients whisked together in a glass bowl. The second picture shows the butter and sugar creamed together with some of the dry ingredients added. The third shows chocolate cookie dough with a drop of red gel food coloring added. The final picture shows red cookie dough in a metal mixing bowl.

Add the flour mixture in gradually, scraping the sides of the bowl and mixing after each addition, until it is all added and a soft dough forms.

Add in about 1/8 tsp of red gel food coloring and continue mixing until it the color is evenly distributed. Add a little bit more food coloring if a deeper color is desired.

Place red sanding sugar in a shallow dish or small bowl.

Using a cookie scoop or measuring spoon scoop out cookie dough in tablespoon size scoops and roll dough into 1-inch balls.

Roll dough balls in the sanding sugar to evenly coat them.

A collage of four pictures showing how to make red velvet thumbprint cookies. The first picture shows a ball of red cookie dough on a white plate with red sanding sugar. The second shows three sugar coated balls of cookie dough on a parchment lined baking sheet. In the third picture indentations have been made in the balls of dough. In the fourth picture the cookies have been filled with cheesecake filling. +

Place balls 2 inches apart on the prepared baking sheet.

Using the handle of a wooden spoon, your finger, or another small round object to make an indentation in the center of the dough press into the dough about 3/4 of the way but don’t press all the way through.

Bake cookies for 10 minutes.

Remove from the oven, gently press in the center of each cookie to indent again and fill with about one teaspoon of the cream cheese filling.

Place back in the oven and bake 10- 12 minutes or until the filling is set.

Allow to cool on the baking sheet for 2-3 minutes before removing to a wire rack to cool completely .

Store in an airtight container.