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Red Velvet Thumbprint Cookies

These festive sugar-coated red velvet cookies are perfect for Christmas. They're just as delicious as they are beautiful. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep: 25 min. Bake: 20 min./batch + cooling
  • Makes
    2 dozen

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

Directions

  • Preheat oven to 300°. In a large bowl, cream together 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. Roll 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 measure.
  • Bake 10 minutes. Meanwhile, for filling, beat cream cheese, sugar, egg white, vanilla and salt until blended. Reshape indentations in par-baked cookies as needed. Fill each with 1 teaspoon filling. 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.
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