If your looking for a different cookie but still a festive cookie for the holidays, then you have to look no further! These Red Velvet Peppermint Thumbprints are not only pretty and festive, but they are delicious and everyone will be asking you for the recipe!
Thanksgiving morning at 4 am, I was already busy in the kitchen. I made dinner rolls for our dinner at my Aunt Ann’s home and I also made these Red Velvet Peppermint Thumbprints! I wanted to take a little gift box of cookies to leave with her to enjoy after we were gone.
These also would be the perfect cookie to leave out for Santa on Christmas Eve. Imagine how tickled he would be to find these waiting for him!
This recipe will only make 18 cookies, so if your looking to feed more people, then you may want to double the recipe. I tend to not like to have too many cookies hanging around because if I do have them, we tend to eat them! These cookies would definitely have been a problem spot for both Grumpy and me. I boxed up a dozen of them, had two for myself and Grumpy had the other 4. All in one sitting. I have to say these are definitely Grumpy and Honey approved.
PIN IT! RED VELVET THUMBPRINT COOKIES!
Yield: 18 cookies
Red Velvet Thumbprint Cookies
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Red Velvet Peppermint Thumbprints are a gorgeous melt in your mouth minty cookie addition to your Christmas Cookie Tray!
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 tsp red food coloring
1/2 tsp peppermint extract
1-1/2 cup flour
2 tbsp baking cocoa
1/2 tsp baking powder
1/2 cup Andes Peppermint Pieces
White Dipping Chocolate
Preheat oven to 350 degrees.
In medium sized mixing bowl, using hand mixer on medium speed, mix butter and sugar until creamy. Add egg, food coloring, and extract. Mix until well combined.
In a separate bowl, mix together 1-1/4 cup flour, baking powder, and salt. Gradually mix flour mixture into butter mixture until combined.
Shape cookies into 1" sized balls. Press indentation with thumb in center of ball.
Bake for 12 minutes. Remove from oven and press back of teaspoon into center of cookie to form a more prominent thumbprint. Place 1 teaspoon Andes mint candy pieces in center of cookie. Return to oven and bake another 2-3 minutes.
Remove from oven and transfer cookies to cooling rack. Cool completely.
Melt white dipping chocolate in microwave according to directions. Drizzle over top of cookies. Let chocolate harden prior to storing.
1 cookie = 1 serving
138 cal, 9g fat
Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.
18 Amount Per ServingCalories 138
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Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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