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Red Velvet Thumbprint Cookies

Red velvet thumbprint cookies on a Chinet Classic plate

With a classic red velvet cookie batter and a delicious cream cheese filling, kids and adults alike will have fun making—and tasting—these Red Velvet Thumbprint Cookies.

Thank you, Sara @aflavorjournal, for this recipe.


Cookie Ingredients

Cream Cheese Filling Ingredients


  • Cookie Steps

  • 1

    Preheat oven to 350°F. Line a large, rimmed baking sheet with parchment paper and set aside.

  • 2

    In a large mixing bowl, combine the butter and sugar together with a handheld mixer. Beat until light and fluffy, about 2-3 minutes.

  • 3

    Beat in egg yolk, milk, vanilla, and red food coloring. Set this mixture aside.

    Tip: Use a deep mixing bowl for the cookie dough. The red food coloring can potentially stain clothing and surfaces, and a deep bowl will contain the batter.

  • 4

    In a medium bowl, whisk together flour, cornstarch, baking soda, cocoa powder, and salt.

  • 5

    Add dry ingredients to the butter/sugar mixture and stir until just combined.

  • 6

    Spoon one tablespoon of dough into your hands and roll into a ball. Immediately transfer the dough ball to the prepared baking sheet and gently press your thumb directly into the center of the dough to form a “thumbprint” indentation. (Alternatively, press the back of a Chinet® spoon into the dough rather than your thumb.)

    Tip: Work as quickly as possible to form the dough into compacted balls, then immediately press a thumbprint into the center of them. The warmer they are when you press your thumb into the center, the fewer cracks will form around the sides of the cookies.

  • 7

    Continue with remaining dough, spacing the cookies about two inches apart from one another on the baking sheet.

  • 8

    Bake for 10-12 minutes, or until cookies appear set.

  • 9

    Remove the cookies from the oven. (If desired, carefully re-press the back of a Chinet® spoon into the cookies to create a deeper indentation before they cool.)

  • 10

    Transfer cookies to wire racks to cool completely.

  • 11

    Meanwhile, prepare cream cheese frosting.

  • Cream Cheese Filling Steps

  • 1

    In a medium mixing bowl, beat cream cheese, butter, milk, and vanilla until smooth and creamy.

  • 2

    Add powdered sugar, ½ cup at a time, and salt. Beat until combined.

  • 3

    Spoon the filling into a plastic zip-top bag and snip a small corner from the bottom of the bag. Squeeze the filling through the cut corner into the “thumbprint” well of each cookie, creating a swirling motion as you squeeze for a fun look.

    Note: Allow the cookies to cool completely before piping in the cream cheese filling. If the cookies are still too warm, the filling will melt.

  • 4

    Top with sprinkles and enjoy!