Red Velvet Peppermint Thumbprints

  • Servings:  servings


  • 1 cup unsalted 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 chocolate chips


  1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, beat butter and sugar together until light and fluffy. Beat in egg, red food coloring and peppermint extract.
  3. In a separate bowl, whisk flour, cocoa, baking powder and salt; gradually beat into the butter mixture.
  4. Shape dough into 1-inch balls. Place 1 inch apart on prepared baking sheets and use a round teaspoon to make a deep indention in each ball.
  5. Bake 9-11 minutes or until set. Remove from pans to wire racks to cool completely.
  6. In a microwave, heat white chocolate chips in 30 second intervals, stirring after each one, until melted and smooth. Spoon a teaspoon of filling into each cookie. Drizzle tops with remaining mixture. Let stand until set.


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