Pecan Red Velvet Thumbprint Cookies
If you love cookies and want to try something a bit different, these Pecan Red Velvet Thumbprint Cookies are the perfect treat! They’re soft and have a little “thumbprint” dent in the middle that’s just right for adding a dollop of tasty chocolate pecan butter. Whether baking for friends or family, these cookies are fun and easy to make.
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Red velvet desserts are popular and this pecan thumbprint cookie recipe is sure to be a hit. Not only are they delicious with a chocolate pecan butter center but they are easy to make.
While these red velvet thumbprint cookies are a great choice for the holiday season, they are also perfect for Valentine’s Day or any time of year. And if you like thumbprint cookies these cherry pecan thumbprints are a showstopper cookie.
What is Red Velvet?
Red velvet is a flavor and color used in baked goods like cakes, cookies, and cupcakes. The base is cocoa powder, or chocolate with red food coloring to give the baked goods a red hue.
Ingredients for Pecan Red Velvet Thumbprint Cookies
- All Purpose Flour
- Cocoa Powder
- Baking Soda
- Salt
- Unsalted Butter
- Dark Brown Sugar
- Granulated Sugar
- Large Egg
- Pure Vanilla Extract
- Milk – Use 2% or whole milk
- Red Food Coloring – Gel food coloring works best
- Chopped Pecans
- Chocolate Pecan Butter
Equipment
- Electric Mixer – Either a hand mixer or stand mixer.
- Rubber Spatula
- Silicone Baking Mat – or parchment paper to line the cookie sheet.
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Wire Rack
- Oven Mitts
- Small Cookie Scoop
Tips and Suggestions for Making Thumbprint Cookies
- Once you have the cookie dough balls on the prepared baking sheet, use the back of a teaspoon to gently make an indentation in the center of each ball to hold the chocolate pecan butter. Some prefer to use the end of a wooden spoon but it doesn’t make a large enough indentation.
- Baking the chocolate pecan butter doesn’t alter the flavor but does set it. You could fill the cookies after baking but it would be more difficult to store them.
- Make sure the pecans are finely ground. The best way to achieve this is to use a nut grinder.
How do you store thumbprint cookies?
These thumbprint cookies can be stored in an airtight container on the counter for 3 to 4 days.
Do thumbprint cookies need to be refrigerated?
These pecan red velvet thumbprint cookies do not need to be refrigerated. Thumbprint cookies with a cream cheese filling should be refrigerated.
More Red Velvet Treats
If you love everything red velvet, try other red velvet recipes such as red velvet cake mix cookies, red velvet cupcakes, Grinch Oreo balls, or donuts. But we can’t forget a classic red velvet cake.
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Pecan Red Velvet Thumbprint Cookies
Equipment
- Mixer
- Rubber Spatula
- Silicone Baking Mat
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Wire Cooling Rack
- Small Cookie Scoop
Ingredients
- 1 ¾ cups Flour
- ¼ cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 8 tablespoons Unsalted Butter, at room temperature
- ¾ cup Dark Brown Sugar
- ¼ cup Sugar
- 1 large Egg
- 2 teaspoons Pure Vanilla Extract
- 1 tablespoon Milk, 2% or Whole
- ½ teaspoon Red Gel Food Coloring
- 1 cup Pecans, Finely Chopped
- ½ cup Chocolate Pecan Butter
Instructions
- In a medium bowl combine the dry ingredients: flour, cocoa powder, baking soda, and salt. Whisk to aerate and mix. Set aside.1 ¾ cups Flour, ¼ cup Unsweetened Cocoa Powder, 1 teaspoon Baking Powder, ¼ teaspoon Salt
- Using an electric mixer, beat the softened butter, brown sugar, and sugar on medium speed until light and creamy, about 2 minutes.8 tablespoons Unsalted Butter, at room temperature, ¾ cup Dark Brown Sugar, ¼ cup Sugar
- Add the egg and vanilla extract and mix on high until combined.1 large Egg, 2 teaspoons Pure Vanilla Extract
- Add the dry ingredients to the wet ingredients, add the milk and red food coloring. Begin mixing on low speed so the dry ingredients don't fly everywhere gradually increasing the speed as the mixture comes together. Using a rubber spatula, scrape down the sides of the bowl. If you want a brighter red color, add a few more drops of red food coloring but not too much. Cover with plastic wrap and chill for at least 1½ hours.1 tablespoon Milk, 2% or Whole, ½ teaspoon Red Gel Food Coloring
- When ready to bake, preheat oven to 350℉. Line baking sheets with silicone mats or parchment paper and set aside.
- Using a small cookie scoop, scoop the cookie dough and roll into balls. Roll cookie dough ball in finely chopped pecans and arrange on a baking sheet 2-inches apart. Once you have some on the baking sheet, make a "thumbprint" using the back of a teaspoon being careful not to break through the bottom of the cookie.
- Once the indentations are made in each cookie dollop a teaspoon of chocolate pecan butter into each indentation.
- Bake cookies at 350℉ for 11 – 13 minutes or until edges are set. The center will look dull, not shiny.
- Remove cookies from the oven and cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Meet Ellen
Recipe Creator ~ Food Writer ~ Food Photographer
Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.
Favorite Recipe: Almond Crusted Chicken
Favorite Cookie: White Chocolate Macadamia Nut
Favorite Cocktail: Frozen Strawberry Margarita
Favorite Dessert: Hershey Bar Pie
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