Red Velvet Thumbprint Cookies
User Reviews
5
Red Velvet Thumbprint Cookies
Description
The recipe starts with creaming butter and sugar until light, then mixing in eggs and vanilla. Cocoa powder, flour, baking powder, baking soda, salt, and red food coloring complete the dough, which is rolled into 1-inch balls. Pressing a thumbprint into each ball creates a well for the filling. Cookies bake at 350°F for about 12 minutes, and if the thumbprint closes up during baking, it is re-pressed to maintain space for the filling.
The fudge filling is made by melting white chocolate chips with sweetened condensed milk, creating a creamy, sweet center that contrasts the cocoa cookie’s slight bitterness. After filling, melting and drizzling chocolate almond bark on top adds a decorative and flavorful finish. The final texture is tender with a moist, gooey core and a slight crisp on the edges.
The cookies can be served as a festive dessert or gift, with the red and white colors lending themselves well to holidays. These cookies hold well when cooled and are visually appealing with their fudge centers and chocolate drizzle.
Cookie dough can be made a day ahead and refrigerated, allowing it to soften at room temperature before baking. Various fillings such as milk, dark, or semi-sweet chocolates, or cream cheese frosting can replace the white chocolate fudge. Baked cookies store well frozen with parchment paper between layers and keep for about a month, ensuring easy make-ahead options.
Ingredients
Red Velvet Cookies
- 1 cup butter room temperature
- 2 cups white sugar
- 2 egg
- 2 teaspoons vanilla
- 3 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 fluid ounces Food Coloring red
Fudge
- 1 ½ cups white chocolate chips
- ½ cup sweetened condensed milk
Chocolate Topping
- 2 ounces chocolate almond bark
Instructions
- In a large mixing bowl cream butter and sugar together until light and fluffy. Mix in eggs, one at a time. Add vanilla and mix until combined. Add cocoa, salt, baking soda, baking powder and flour. Mix until combined. Add food coloring and mix until combined.
- Roll dough into 1 in. balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well.
- Bake at 350 degrees for 12 minutes. If the "thumbprint" disappeared while cooking press center of cookie down again with the back of a wooden spoon or spatula. Cool on baking sheet 2 minutes. Remove to wire rack to finish cooling.
- For the fudge melt together white chocolate chips and sweetened condensed milk in small saucepan over medium heat, stirring continuously. Spoon into center of cookies.
- Melt chocolate chocolate almond bark according to package directions. Drizzle over cookies. Let the chocolate set and serve immediately or store in an air tight container.
Notes
- Dough can be prepared one day ahead and refrigerated; let soften at room temperature before baking to ease scooping.
- Substitute white chocolate fudge with milk, dark, or semi-sweet chocolate fillings, or use cream cheese frosting instead for variety.
- After baking and cooling completely, cookies can be frozen stored in layers separated by parchment paper; maintain freshness for up to one month.
- If the thumbprint closes during baking, press the center with a utensil immediately after removing from oven to keep space for filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 26mg | 9% |
| Sodium | 109mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 184IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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