Description
Deliciously festive red velvet cookies with a thumbprint filled with chocolate, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon red food coloring
- 1/2 cup red sanding sugar (for decoration)
- Chocolate ganache or chocolate kisses (for filling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes. Add the egg and vanilla extract, mixing until well combined. Stir in the red food coloring until the mixture is evenly colored.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Shape the Cookies: Roll the dough into 1-inch balls. Roll each ball in red sanding sugar to coat them completely. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Gently press your thumb into the center of each ball to create a small indentation.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set.
- Add the Filling: Remove from the oven and press the center of each cookie again, if needed. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, fill each indentation with chocolate ganache or place a chocolate kiss in the center.
Notes
- Ensure the butter is at room temperature to achieve the correct consistency.
- For a more intense red color, adjust the amount of food coloring as needed.
- If your dough is too sticky, chill it in the refrigerator for about 20 minutes before rolling into balls.
- Sanding sugar adds a sparkling effect and a slight crunch; you can try different colors for various occasions.
- Store cookies in an airtight container at room temperature for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg