Red Velvet Thumbprints

Total Time:
2 hr 20 min
10 min
1 hr 50 min
20 min

24 cookies

  • For the cookies:
  • 1 1/2 cups cake flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 4 tablespoons vegetable shortening, at room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon red gel food coloring
  • For the filling:
  • 3 1/2 ounces white chocolate, chopped
  • 1 1/2 tablespoons heavy cream
  • 3 ounces cream cheese, at room temperature
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 1/3 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Red sanding sugar, for decorating
  • Make the cookies: Whisk the flour, cocoa powder, baking powder and salt in a medium bowl. Beat the butter, shortening and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg, vanilla and food coloring and beat until smooth and the color is fully incorporated. Reduce the mixer speed to low; add the flour mixture and beat until just combined. Cover and refrigerate until firm, about 1 hour.

  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set, 16 to 18 minutes. Let cool 2 minutes on the baking sheets, then make an indentation in each cookie using the back of a small measuring spoon. Transfer to racks to cool completely.

  • Make the filling: Microwave the white chocolate and heavy cream in a microwave-safe bowl in 20-second intervals, stirring, until smooth. Beat the cream cheese, butter and confectioners' sugar in a bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes. Add the white chocolate mixture, vanilla and salt and beat until smooth. Transfer to a pastry bag fitted with a star tip and pipe into the indentations in the cookies. Sprinkle with red sanding sugar. Store in the refrigerator.

  • Photograph by Ryan Dausch

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