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Red Velvet Thumbprint Cookies Recipe

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★★★★★

4.7 from 57 reviews

Delightfully rich and vibrant, these Red Velvet Thumbprint Cookies boast a tender cocoa-infused dough with a signature red hue. Each bite reveals a luscious white chocolate filling, creating the perfect balance of flavors and textures, making them a festive treat for any occasion.

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 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. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt, ensuring they are well incorporated for a uniform dough texture.
  3. Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps achieve a tender cookie.
  4. Add Wet Ingredients: Mix in the egg yolk, vanilla extract, red gel food coloring, and white vinegar to the creamed butter and sugar. Blend thoroughly to create a vibrant, smooth batter.
  5. Form Dough: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Be careful not to overmix to maintain tenderness.
  6. Shape Cookies: Roll the dough into small balls, place them onto the lined baking sheets, then press your thumb firmly into the center of each ball to create an indent for the filling.
  7. Bake: Bake the cookies in the preheated oven for 9–10 minutes. Remove from oven and allow the cookies to cool completely on a wire rack so they firm up properly.
  8. Prepare Filling: While the cookies cool, gently melt the chopped white chocolate with the heavy cream, either in a double boiler or short bursts in the microwave, stirring until smooth.
  9. Fill Cookies: Spoon or pipe the melted white chocolate filling into the thumbprint indentations of each cookie. Allow the filling to set before serving.

Notes

  • Use gel food coloring for a more intense and vibrant red color without affecting dough consistency.
  • Be careful not to overbake the cookies; they should be soft and slightly chewy.
  • Feel free to substitute white chocolate with cream cheese frosting for a tangier filling.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • For best results, chill the dough for 30 minutes before shaping to prevent spreading.

Keywords: red velvet cookies, thumbprint cookies, white chocolate filling, Valentine's Day dessert, cocoa cookies

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