Red Velvet Thumbprint Cookies Recipe

Introduction

Red Velvet Thumbprint Cookies are a delightful twist on classic thumbprint cookies, featuring a rich red hue and a decadent white chocolate center. These soft, cocoa-flavored treats are perfect for festive occasions or whenever you want a little indulgence.

Ingredients

• 1.5 cups all-purpose flour
• 2 tbsp cocoa powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1.5 tsp red gel food coloring
• 0.5 tsp white vinegar
• 4 oz white chocolate, chopped
• 1 tsp heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. Step 3: In a separate large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
4. Step 4: Add the egg yolk, vanilla extract, red gel food coloring, and white vinegar to the butter mixture. Mix until fully incorporated.
5. Step 5: Gradually add the dry ingredients to the wet mixture, mixing gently until a soft dough forms.
6. Step 6: Shape the dough into small balls and place them on the prepared baking sheets. Press your thumb gently into the center of each ball to create a well.
7. Step 7: Bake the cookies for 9 to 10 minutes until they are set but still soft. Allow them to cool completely on a wire rack.
8. Step 8: Meanwhile, melt the white chocolate with the heavy cream in a microwave-safe bowl in short bursts, stirring until smooth.
9. Step 9: Spoon the melted white chocolate mixture into the thumbprint wells of each cooled cookie. Let the filling set before serving.

Tips & Variations

• Use gel food coloring instead of liquid for a more vibrant red color without altering the dough consistency.
• For a festive twist, sprinkle crushed peppermint or colored sugar over the white chocolate before it sets.
• Substitute the white chocolate filling with cream cheese frosting for a tangy contrast.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days to keep them fresh. If you want to keep them longer, freeze the baked and cooled cookies without filling for up to 2 months, then fill after thawing. Reheat gently if desired, but these cookies are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use liquid food coloring instead of gel?

You can use liquid food coloring, but the gel variety is preferred because it provides a deep, vibrant color without adding extra liquid that could affect the dough’s texture.

What can I substitute for white chocolate in the filling?

If you’re not a fan of white chocolate, cream cheese frosting or a simple glaze made with powdered sugar and milk makes a delicious alternative for the thumbprint centers.

Red Velvet Thumbprint Cookies Recipe

Print Recipe

★★★★★

4.6 from 77 reviews

These Red Velvet Thumbprint Cookies combine a rich cocoa-infused buttery dough with a vibrant red hue and a luscious white chocolate center. Perfectly soft with a slight crisp on the edges, they are ideal for festive occasions or a delightful everyday treat.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups all-purpose flour
• 2 tbsp cocoa powder
• 0.5 tsp baking soda
• 0.25 tsp salt

Wet Ingredients

• 0.5 cup unsalted butter, softened
• 0.75 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1.5 tsp red gel food coloring
• 0.5 tsp white vinegar

Filling

• 4 oz white chocolate, chopped
• 1 tsp heavy cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which takes about 3-4 minutes with an electric mixer on medium speed.
4. Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, red gel food coloring, and white vinegar into the butter and sugar mixture. Mix until fully blended, ensuring the batter is smooth and a vibrant red color throughout.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients into the wet mixture, stirring until a soft dough forms. Avoid overmixing to keep the cookies tender.
6. Shape the Cookies: Roll the dough into 1-inch balls and place them evenly spaced on the prepared baking sheets. Using your thumb, press gently in the center of each ball to create a hollow indentation for the filling.
7. Bake: Bake the cookies in the preheated oven for 9–10 minutes, or until they are set but still soft in the middle. The edges should be slightly firm but not browned.
8. Prepare Filling: While the cookies bake and cool, melt the chopped white chocolate with the heavy cream in a microwave-safe bowl, heating in 20-second intervals and stirring until smooth and creamy.
9. Fill the Cookies: Once the cookies have cooled, spoon or pipe the melted white chocolate filling into the thumbprint centers carefully.
10. Set and Serve: Allow the filling to set slightly before serving. Store any leftovers in an airtight container at room temperature for up to 4 days to maintain freshness.

Notes

• Use gel food coloring to achieve a vibrant and consistent red color without altering the dough’s texture.
• Ensure butter is softened, not melted, for the best creaming results and cookie texture.
• Do not overbake to keep the cookies soft and tender.
• Store cookies in an airtight container at room temperature for up to 4 days for optimal freshness.
• For a glossy finish on the white chocolate filling, stir in heavy cream carefully during melting.

Keywords: Red Velvet Cookies, Thumbprint Cookies, White Chocolate Filling, Holiday Cookies, Dessert Cookies, Festive Treats