Best Red Velvet Peppermint Thumbprints Recipes

RED VELVET PEPPERMINT THUMBPRINTS

Red Velvet Peppermint Thumbprints image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 4 dozen.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
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

Steps:

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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.

Nutrition Facts : Calories 118 calories, Fat 7g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

RED VELVET PEPPERMINT-WHITE CHOCOLATE THUMBPRINTS

Red Velvet Peppermint-White Chocolate Thumbprints image

Festive red velvet cookies infused with a burst of peppermint flavor and white chocolate in their centers. Red Velvet = Christmas in my mind and these festive red velvet cookies are infused with a burst of peppermint flavor and white chocolate in their centers for a Merry Christmas Cookie! This recipe makes about 3 1/2 dozen cookies to enjoy or gift. They come together in 30 minutes, shaping dough into 1-inch balls. Press a deep indentation with the back of a melon baller in c...

Provided by @MakeItYours

Number Of Ingredients 12

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
12 oz. bag white chocolate morsels/ baking chips
2 teaspoons canola oil
1/4 cup crushed peppermint candies

Steps:

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 parchment lined baking sheets. Press a deep indentation with the back of a melon baller in center of each or with the end of a wooden spoon handle.
Bake 9-11 minutes or until set. (If cookies have risen too much after baking, press lightly down on centers while cookies are still warm.) 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.

RED VELVET PEPPERMINT THUMBPRINTS RECIPE

Red Velvet Peppermint Thumbprints Recipe image

I love red velvet cookies and cakes but always wished they had more taste. So, for this thumbprint cookie, I added my favorite holiday flavor, peppermint.-Priscilla Yee, Concord, California

Provided by @MakeItYours

Number Of Ingredients 12

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

Steps:

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
cookie equals 118 calories, 7 g fat (4 g saturated fat), 16 mg cholesterol, 63 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.
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