
Soft red velvet cookies with a tangy cream cheese center that are perfect for parties, holidays, or a decadent afternoon treat.

This Red Velvet Thumbprint Cookies with Cream Cheese recipe arrived in my kitchen on a blustery November afternoon when I wanted something festive, but not fussy. I had a partial idea of the classic thumbprint cookie and a tub of cream cheese in the fridge. One oven test later I had the combination of soft, tender cookie dough that held its shape and a silky, lightly sweet filling that contrasted beautifully with the cocoa tinted crumb. These cookies became an immediate hit at our family cookie swap and a dish I reach for whenever I want to make something that looks special but is genuinely easy to assemble.
The texture is the real star here. The exterior edges set up just enough during baking to create a delicate bite while the interior stays soft and tender. The small cream cheese dollop melts into the indentation without running if you follow the timing and portion sizes I use. Flavor wise, the cocoa adds depth and the red coloring gives the classic visual appeal. They are a great make ahead treat that travel well to potlucks, and children and adults both love them because of the contrast of cake like cookie and creamy center.
I first baked these for a small family gathering and watched my sister take a bite and close her eyes, then ask for the recipe. My neighbors asked if they could buy a batch. Over time I refined the cream cheese amount so it sits neatly in the indentation and bakes to a slightly set yet tender center. It is one of those recipes that looks like effort but gives you relaxed control and consistent results.
My favorite aspect is how reliably these cookies travel. I have packed them into small tins and dropped them off at neighbors and they arrive with the centers still intact. The contrast between the mild cocoa in the dough and the tang from the cream cheese becomes more pronounced the next day, which makes them a great make ahead option.
Store cooled cookies in an airtight container layered with parchment paper at room temperature for up to three days. For longer storage, freeze in a single layer on a tray until firm then transfer to a freezer safe container separating layers with parchment. Reheat frozen cookies in a 300 degree Fahrenheit oven for about 6 to 8 minutes to refresh the texture. Avoid keeping them by a hot stove or direct sunlight which can soften the cream cheese filling and affect appearance.
You can swap part of the flour for whole wheat pastry flour for a nuttier flavor but expect a slightly denser texture. For a dairy free version use a vegan cream cheese and a plant based butter substitute though color and flavor will shift slightly. To reduce sugar in the filling use 1 quarter cup powdered sugar and a teaspoon of maple syrup but the filling will be softer so chill briefly before filling.
Serve these with a cup of brewed coffee or black tea to balance the sweetness. For a festive platter, dust lightly with sifted powdered sugar and garnish with a small mint leaf on each cookie. They pair well with other small bites such as shortbread and nut based cookies for an attractive variety box.
Red velvet treats are a modern American confection with roots in Southern baking traditions where the contrast of cocoa and buttermilk or vinegar created a deep red hue historically enhanced by chemical reactions with baking soda. The thumbprint cookie itself has European origins and combines a simple rolled dough with fillings such as jam or chocolate. This mash up of forms reflects how home bakers adopt classic techniques and adapt them with current flavors like cream cheese.
In winter augment the filling with a teaspoon of orange zest to brighten the cream cheese. For Valentine themed gatherings shape the indentation slightly larger and pipe the filling using a small tip. In late summer consider replacing part of the powdered sugar with a berry puree that has been reduced on the stove to concentrate flavor then mixed into the cream cheese for a seasonal twist.
Prepare the dough and portion it into balls the night before. Keep them covered in the refrigerator on a baking sheet. The next day press indentations and fill before baking. This saves time on the morning of a party and helps the cookies hold a firmer shape if you prefer less spread. Use a one tablespoon scoop for uniform results and label containers with the bake date if freezing.
These cookies are a reliably charming dessert that marry simple technique with a show stopping appearance. I hope you enjoy baking them as much as I do and that they become part of your next gathering.
Use gel food coloring to get vivid color without thinning the dough.
Beat butter and sugar until pale for a lighter texture and tender crumb.
Spoon about one teaspoon of filling into each indentation to prevent overflow during baking.
Measure flour by spooning into a cup and leveling off to avoid dense cookies.
This nourishing red velvet thumbprint cookies with cream cheese recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Chill dough for 15 to 30 minutes if it seems too soft or if you need to make the dough ahead.
They freeze well for up to three months in an airtight container. Thaw at room temperature.
This Red Velvet Thumbprint Cookies with Cream Cheese recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Allow butter and cream cheese to come to room temperature for easier mixing.
Beat 1 cup softened unsalted butter and 1 cup granulated sugar until pale and fluffy about 3 to 4 minutes. This step adds air for a tender result.
Beat in 1 large room temperature egg and 1 teaspoon vanilla. Add 2 tablespoons cocoa powder and 1 tablespoon red food coloring until uniformly colored.
Add 2 cups all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt gradually and mix until just combined to avoid over working the dough.
Roll dough into 1 inch balls, place on the prepared sheet and press a uniform indentation into each ball about 1/4 inch deep using your thumb.
Beat 4 ounces softened cream cheese with 1/2 cup powdered sugar until smooth. Spoon about 1 teaspoon into each indentation. Bake for 12 to 15 minutes until edges are set. Cool on sheet 5 minutes then transfer to rack.
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This recipe looks amazing! Can't wait to try it.
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