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Red Velvet Thumbprint Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/red-velvet-thumbprint-cookies-recipe/