Red Velvet Peppermint Thumbprints Recipe

4.5 6 6
Red Velvet Peppermint Thumbprints Recipe
Red Velvet Peppermint Thumbprints Recipe photo by Taste of Home
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Red Velvet Peppermint Thumbprints Recipe

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4.5 6 6
Publisher Photo
Red velvet cookies and cakes are so pretty, but I always wish they had a bigger flavor. I infused these thumbprints with a peppermint pop. —Priscilla Yee, Concord, California
Featured In: 19 Red Velvet Recipes
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 4 teaspoons red food coloring
  • 1 teaspoon peppermint extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups white baking chips
  • 2 teaspoons canola oil
  • 1/4 cup crushed peppermint candies

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set. Yield: about 4 dozen.
Originally published as Red Velvet Peppermint Thumbprints in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

Nutritional Facts

1 cookie: 118 calories, 7g fat (4g saturated fat), 16mg cholesterol, 63mg sodium, 14g carbohydrate (9g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 large egg
  • 4 teaspoons red food coloring
  • 1 teaspoon peppermint extract
  • 2-1/2 cups all-purpose flour
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups white baking chips
  • 2 teaspoons canola oil
  • 1/4 cup crushed peppermint candies
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, food coloring and extract. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with the end of a wooden spoon handle.
  3. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
  4. In a microwave, melt baking chips with oil; stir until smooth. Spoon a scant teaspoon filling into each cookie. Drizzle tops with remaining mixture. Sprinkle with peppermint candies. Let stand until set. Yield: about 4 dozen.
Originally published as Red Velvet Peppermint Thumbprints in Taste of Home's Holiday & Celebrations Cookbook Annual 2014

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klandrews84 User ID: 7066576 239983
Reviewed Dec. 22, 2015

"these were a big hit"

MY REVIEW
klallen User ID: 8652578 239259
Reviewed Dec. 12, 2015

"We love this cookie....although we substituted chopped Andes Mints...for the candy cane! Wow...4 dozen was not enough...must double this recipe!"

MY REVIEW
reciperepresentative User ID: 8624996 237625
Reviewed Nov. 18, 2015

"Adding this recipe to my countdown-to-Christmas cookie tradition (starting december 1st)...however, I will use Hershey's Peppermint Kisses instead of the melted choc and candy. Love the red velvet idea--very pretty. :)"

MY REVIEW
JCV4 User ID: 628113 217768
Reviewed Jan. 13, 2015

"I made these as a new Christmas cookie this year and everyone loved them. They are now going to be a permanent fixture. Thanks for the great recipe!"

MY REVIEW
sparkplug9902 User ID: 1269769 215566
Reviewed Dec. 21, 2014

"These cookies turned out great and look pretty, too. I think they would be fine without the crushed mints. Most of it fell off anyway."

MY REVIEW
mrssweets User ID: 4369194 214424
Reviewed Dec. 9, 2014

"Indentations did not stay while baking even though I used a wooden handle and made them deep. Had to press centers in while they were warm and that worked okay. I'm not a big fan of mint so I don't consider these a favorite. Made them to take to a Christmas party because they look pretty."

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