I love red velvet. I love cookies. Oh and did I mention I love white chocolate too? This recipe for red velvet thumbprints seemed like an obvious choice to test out. Plus it’s not your normal, everyday chocolate chip cookie. It’s something that’s a little different and out of the ordinary. The best part is that they’re not much harder to make than any other cookie.
My mom (Sharon) and I both agree that these cookies will be perfect for the holidays. And let’s face it, they’ll be coming up before you know it! So now’s the perfect time to starting testing new recipes for holiday cookies. Weed out the less than spectacular recipes now, so you can save time during the busy holiday season.
On to the recipe!
You’ll need butter, sugar, flour, cocoa, baking soda, an egg, salt, vanilla, red food coloring, and white chocolate melting candies.
You may notice there’s no baking soda in the photo above. That’s because the original recipe didn’t call for any, which seemed odd. Usually cakes and cookies call for at least a little baking powder or baking soda. It helps them rise and fluff up. So we added some at the last minute. That’s one thing to keep an eye out for if you’re searching the internet for new recipes and are trying to figure out if they’re worth testing or not.
Beat the softened butter and sugar together in an electric mixer until creamy (about 2 minutes). Then add the egg, food coloring, and vanilla until combine well.
Make sure to be extra careful with the food coloring! It’s notorious for making a mess. My mom works at a farmer’s market on wednesdays, so she doesn’t get home until late those nights. A few years ago my dad decided he wanted surprise my mom with red velvet whoopie pies when she got home. My dad hardly ever cooks, let alone bake. Needless to say, his outfit was ruined and the kitchen was a mess by the time my mom got home. But the whoopie pies were good…
Back to the recipe! Add the flour, cocoa, salt, and baking soda to the mixture until blended together. I like to mix these ingredients together first and then add them. It helps ensure the different dry ingredients get incorporated more evenly.
Now for the fun part! Roll out pieces of dough into 1-inch balls and place on a cookie sheet lined with parchment paper. They spread out a little in the oven, so leave some room between them. Then press your thumb into the middle of the ball of dough. Don’t press down all the way down to the cookie sheet, just about halfway.
You can do it without the gloves, but we played it safe for fear of red stained hands and nails!
Bake in a preheated oven for about 12 minutes at 350 degrees. Place a white chocolate melting piece in the center of each cookie immediately after coming out of the oven. Remove from cookie sheet and let cool completely. Pour a glass of milk to dunk them in and you’re set!
The original recipe called to melt white chocolate baking chips, put the melted chocolate in a bag, and fill in the thumbprints with it. That’s way too time consuming… Mom had the brilliant idea to use melting pieces instead! Plus, they make it really easy to customize the cookies. Try dark or milk chocolate pieces if you don’t like white chocolate. Or get colored ones! Try pink for Valentines Day. Or get blue pieces and put a drop of white chocolate on top for the 4th of July. Or get really creative and use green food coloring instead of red for St. Pattys Day. The only limitation is your imagination!
Here’s an easy printable recipe card for you.
- 1 cup softened butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 4 teaspoons red food coloring
- 2½ cups flour
- 3 Tablespoons baking cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- white chocolate melting candies
- Beat together butter and sugar with an electric mixer until creamy (about 2 minutes).
- Add the egg, food coloring, and vanilla.
- Add the flour, cocoa, salt, and baking soda to the mixture and blend together.
- Roll out pieces of dough into 1-inch balls and place on a cookie sheet lined with parchment paper. Leave room for them to spread out. Press your thumb into the middle of the ball of dough, about halfway down.
- Bake in a preheated oven for about 12 minutes at 350 degrees.
- Immediately out of the oven, place a white chocolate melting piece in the center of each cookie, then remove from cookie sheet. Let cool completely.