Red Velvet Thumbprint Cookies

Red Velvet Thumbprint Cookies with vanilla cream center are the perfect blend of festive color, rich cocoa flavor, and creamy sweetness. From the very first bite, these cookies feel special, yet they remain easy enough for everyday baking. While red velvet is often associated with cakes, this cookie version brings the same iconic flavor into a softer, more delicate form.

Traditionally, thumbprint cookies date back to European baking, where jams filled the centers. However, over time, modern bakers began swapping fruit for cream-based fillings. As a result, these red velvet thumbprints offer a smoother, more luxurious twist.

Meanwhile, the contrast between the tender cookie and the silky vanilla cream makes each bite balanced and satisfying. Because they hold their shape beautifully, they are also ideal for holiday trays, gifting, or elegant dessert tables. Whether you bake them for a celebration or simply because, these cookies always feel intentional, polished, and deeply comforting.

Recipe Yield: 22–24 cookies

INGREDIENTS

2 cups all-purpose flour
1 cup unsalted butter, softened
2 tbsp unsweetened cocoa powder
3/4 cup granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
1½–2 tsp beet powder (natural coloring), sifted
1–2 tbsp milk
1/2 tsp baking powder
1/4 tsp fine salt

Vanilla Cream Filling
4 oz cream cheese, softened
1/3 cup powdered sugar
1/2 tsp pure vanilla extract

INSTRUCTIONS

1. Cream butter and sugar:
First, beat the butter and granulated sugar together until light and fluffy, about 2–3 minutes. Then, scrape down the bowl to ensure even mixing.

2. Add wet ingredients:
Next, mix in the egg and vanilla extract until fully incorporated. Add the sifted beet powder along with the milk, mixing until the dough turns a uniform deep red color.

3. Combine dry ingredients:
Meanwhile, whisk together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

4. Chill the dough:
Then, cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape and improves their final texture.

5. Shape and indent:
After chilling, roll the dough into 1-inch balls and place them on parchment-lined baking sheets, spacing them slightly apart. Gently press a thumbprint into the center of each cookie.

6. Bake:
Bake at 350°F (175°C) for 10–12 minutes, until the cookies are set but still soft in the center. Allow them to cool completely on the baking sheet.

7. Prepare the vanilla cream filling:
Meanwhile, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

8. Fill and finish:
Finally, spoon or pipe the vanilla cream filling into the cooled cookie centers. Chill briefly before serving for the cleanest finish.

Helpful Tips to Perfect This Recipe

• Sift the beet powder: Sifting ensures even color distribution and prevents concentrated earthy spots, resulting in a smooth, bakery-style dough.
• Do not overbake: These cookies should remain soft; therefore, remove them as soon as the centers are just set to preserve texture and color.
• Fill after cooling: Always wait until the cookies are fully cooled so the vanilla cream stays thick, smooth, and neatly defined.