Red Velvet Cheesecake Thumbprints

Red Velvet Cheesecake Thumbprints | Cupcake and Bacon #christmas #cookies

Can someone please explain to me when Red Velvet became a Valentine’s Day phenom?

Last Februrary, red velvet was everywhere.

Apparently red cake reminds people of red hearts.

I guess I can see the connection.

Red Velvet Cheesecake Crinkle Thumbprints | Cupcake and Bacon #christmas #cookies

But how does the beautiful deep red cake and bright white frosting not remind you of Christmas?

Remember Santa?

That guy in the suit that brings presents to the good little boys and girls on Christmas Eve?

Know what colors he wears?

Red and white.

Red Velvet Cheesecake Thumbprints | Cupcake and Bacon #christmas #cookies

Candy canes, the quintessential Christmas candy.

What colors are they?

Red and white.

Red Velvet Cheesecake Crinkle Thumbprints | Cupcake and Bacon #christmas #cookies

So I’m starting my own phenom.

Let’s bring red velvet to Christmas.

At the very least, you get red velvet for Christmas and Valentine’s Day.

And what’s more festive than a bright red cookie with cheery white cheesecake icing on top?

Red Velvet Cheesecake Crinkle Thumbprints | Cupcake and Bacon #christmas #cookies

Red Velvet Cheesecake Thumbprints

Rating: 41

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Yield: about 30 cookies

Serving Size: 1 cookie

Red Velvet Cheesecake Thumbprints


    For the Cookies:
  • 1/2 cup flour
  • 2 cup cake mix
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter, soft
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg, room temp
  • 1 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • For the Icing:
  • ¾ cup cheesecake flavored instant pudding mix {about 2 small boxes}
  • 1 tablespoon corn syrup
  • 1/8 teaspoon vanilla extract
  • 1 teaspoon unsalted butter, melted
  • 1 ½ tablespoons milk (more to less to get consistency needed for spreading))


    For the Cookies:
  1. Preheat oven to 350. Grease cookie sheets and line with parchment paper.
  2. In a medium bowl, combine flour, cake mix, salt, and baking soda. Set aside.
  3. In a large bowl, cream butter and sugars until light and fluffy.
  4. Add egg and vanilla, mixing well.
  5. Slowly add dry ingredients to wet ingredients. Mix until combined and a stiff dough forms.
  6. Let chill for at least 3 hours.
  7. Scoop out cookie dough into 1" balls. Place on cookie sheet at least 1 " apart.
  8. Bake for 10-12 minutes.
  9. For the Icing:
  10. Combine jello, corn syrup, vanilla extract, and butter in a bowl.
  11. Add milk slowly until icing becomes thin and smooth. It should pour easily off the spoon.
  12. Assembly:
  13. Once cookies are removed from the oven, use your thumb or a small spoon to press a hole into each cookies.
  14. Move cookies to cooling rack and allow to cool completely.
  15. Once cookies are completely cool, pour a small amount of icing into the hole.
  16. Let icing set before storing. Store in an airtight container for up to 1 week.
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  1. Leslie Royer says:

    how do you get the red in the “Red velvet cheesecake thumbprints” ???

  2. How important is it to give the dough 3 hours to chill before baking the cookies? Would it work with a shorter chill time?

    • Chilling isn’t 100% necessary if you are running low on time. If I’m running really short on time and I still want to chill my dough, I put it in the freezer for about 45 minutes.

I would love to hear from you!


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