Red Velvet Thumbprint Cookies

8 Reviews
Total Time:Prep: 25 min. Bake: 20 min./batch + cooling
Alicia Rooker, RDN

By Taste Of Home Editorial Team

Recipe by Colleen Delawder, Herndon, Virginia

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Nov. 16, 2023

These festive sugar-coated red velvet cookies are perfect for Christmas. They're just as delicious as they are beautiful. —Colleen Delawder, Herndon, Virginia

Watch How to Make Red Velvet Thumbprint Cookies

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Red Velvet Thumbprint Cookies

8 Reviews Add your review
Yield:2 dozen
Prep:25 min
Cook:20 min
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Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon red paste food coloring
  • 2 cups all-purpose flour
  • 2 tablespoons baking cocoa
  • 1/2 cup coarse sugar
  • filling:
    • 4 ounces cream cheese, softened
    • 1/4 cup sugar
    • 1 large egg white, room temperature
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt
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Directions

  1. 1
    Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk, vanilla and food coloring. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Shape into 1-in. balls; roll in coarse sugar. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measuring spoon.
  2. 2
    Bake 10 minutes. Meanwhile, for filling, beat cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in parbaked cookies as needed. Add 1 teaspoon filling to each cookie. Bake until filling is set, 10-12 minutes longer. Remove to wire racks to cool completely.

Nutrition Facts

1 cookie: 166 calories, 10g fat (6g saturated fat), 33mg cholesterol, 39mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 2g protein.
Tester
Alicia Rooker, RDN
Alicia is a former recipe editor and tester for Taste of Home armed with a dietetics degree from the University of Wisconsin and a food science background. Alicia splits her time between testing readers' recipes and creating her own recipes from scratch.
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Alicia Rooker, RDN
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