Red Velvet Thumbprint Cookies
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Posted: 12/12/21
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Soft, chewy Red Velvet Cookies filled with white chocolate fudge and drizzled with chocolate! These Red Velvet Thumbprint Cookies make the perfect Christmas or Valentine’s Day treat. Plus, they freeze great!
Are you looking for a unique Christmas cookie recipe? These red velvet thumbprint cookies are for you! They aren’t your run-of-the-mill holiday cookies; they’re just a little more special – the color is perfect for the season, and the red velvet and white chocolate combo is so good!
I love classic thumbprint cookies, and these red velvet ones take the concept to a whole new level. The soft and chewy cookies are filled with white chocolate fudge – it’s like getting two holiday treats in one. These s’mores thumbprint cookies are a great twist on this classic cookie too!
You already know I don’t have a single favorite Christmas cookie, but these red velvet cookies are definitely in the top ten of my favorite holiday cookies!
Why This Recipe Works
- The cookies are made completely from scratch, but they’re easy. You don’t have to chill the dough – just mix, roll, and bake!
- While the cookies cool, you can make the 2-ingredient fudge filling. It’s so easy.
- The finishing touch is a drizzle of chocolate over the top – it’s simple, but it really dresses up the cookies!
- The cookies are freezer-friendly, too!
If you love red velvet cake, these need to be on your baking list! Keep them all to yourself, or share them with friends for the holidays. They’ll be the hit of the cookie swap.
Ingredients
- Butter – At room temperature, if you use unsalted butter you should add 1/4 teaspoon salt when you cream the butter.
- Granulated sugar
- Large eggs – Room temperature eggs will mix better into the batter.
- Vanilla extract
- All-purpose flour – Use the spoon and level method to measure it so you get the best cookies.
- Unsweetened cocoa powder
- Salt
- Baking soda
- Baking powder
- Red food coloring
- White chocolate chips
- Sweetened condensed milk
Products Needed
How to Make Them
In a large bowl with an electric mixer or in a stand mixer, cream the butter and sugar until the mixture is light and fluffy.
Mix in the cocoa powder, salt, baking soda, baking powder, and flour. Add the food coloring and mix again until the dough is evenly colored.
Scoop the dough and form it into 1-inch balls. Place them on baking sheets lined with parchment paper. Use your thumb to make an indent in the center of each dough ball.
Bake the cookies for 12 minutes at 350°F. If the indent puffs up when the cookies are done, use the handle of a wooden spoon to gently form it again while the cookies are hot.
Leave the cookies on the cookie sheet for two minutes and then transfer them to cooling racks to cool completely.
While the cookies cool, make the white chocolate fudge filling. Combine the white chocolate chips and sweetened condensed milk in a small saucepan. Warm them over medium heat while constantly stirring until the chips are melted. Spoon the mixture into the center of each cookie.
For the drizzle, melt the chocolate almond bark following the package instructions. Drizzle the melted chocolate over the top of each cookie. Let it set for a few minutes before serving.
Pro Tips
- You can make the cookie dough a day ahead and refrigerate it. When you’re ready to bake the cookies, let the dough sit out at room temperature so it can soften – that will make it easier to scoop.
- I love the red and white contrast, but you can fill your cookies with chocolate fudge. Use milk, dark, or semi-sweet chocolate chips instead of the white ones.
- Or, skip the fudge filling and fill the cookies with some cream cheese frosting!
- If you want to freeze the baked cookies be sure and let them cool completely. Store them in a freezer container with parchment paper separating the layers – this will keep them from freezing together. They will keep well for a month.
Make these red velvet cookies for the holiday season, for Valentine’s day, or any time you want a soft red velvet cookie with a white chocolate twist!
More Amazing Cookie Recipes
- Red Velvet Cookies are soft, chewy, stuffed with chocolate chips, and topped with cream cheese frosting!
- Christmas Sugar Cookies are iced with royal icing, so they look like fancy bakery cookies. But, don’t worry, I will show you exactly how to make them, so they turn out perfect!
- White Chocolate Raspberry Cookies are festive to look at and so soft and chewy.
- Lemon Sugar Cookies are soft, chewy, and always a hit!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Red Velvet Thumbprint Cookies
Soft, chewy Red Velvet Cookies filled with white chocolate fudge and drizzled with chocolate!
Ingredients
Red Velvet Cookies
- 1 cup butter room temperature
- 2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 ¾ cups all-purpose flour
- ¼ cup cocoa
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 fluid ounces red food coloring
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.
Tips
- You can make the cookie dough a day ahead and refrigerate it. When you’re ready to bake the cookies, let the dough sit out at room temperature so it can soften – that will make it easier to scoop.
- I love the red and white contrast, but you can fill your cookies with chocolate fudge. Use milk, dark, or semi-sweet chocolate chips instead of the white ones.
- Or, skip the fudge filling and fill the cookies with some cream cheese frosting!
- If you want to freeze the baked cookies be sure and let them cool completely. Store them in a freezer container with parchment paper separating the layers – this will keep them from freezing together. They will keep well for a month.
Nutrition Information
Calories: 203kcal (10%), Carbohydrates: 29g (10%), Protein: 3g (6%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 26mg (9%), Sodium: 109mg (5%), Potassium: 76mg (2%), Fiber: 1g (4%), Sugar: 19g (21%), Vitamin A: 184IU (4%), Vitamin C: 1mg (1%), Calcium: 36mg (4%), Iron: 1mg (6%)
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