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Red Velvet Thumbprint Cookies Square cropped image
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5 from 1 vote

Red Velvet Thumbprint Cookies

Soft, chewy Red Velvet Cookies filled with white chocolate fudge and drizzled with chocolate! 
Prep Time20 mins
Cook Time17 mins
Cooling Time30 mins
Course: Dessert
Cuisine: American
Servings: 36
Calories: 203kcal
Author: Julie Evink


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


  • 1 ½ cups white chocolate chips
  • ½ cup sweetened condensed milk

Chocolate Topping

  • 2 ounces chocolate almond bark


  • 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.


  • 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.


Calories: 203kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 109mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg