Red Velvet Thumbprint Cookies

Red velvet cake presented in cookie form complete with cream cheese frosting and a toasted pecan half on top!

While love red velvet year round, that vibrant red color always makes me associate it with Valentine’s Day. Plus the itself name just sounds so luscious. So when I signed up to participate in #FoodBoggerLove I knew it had to be something red velvet.

I’ve made so many different kinds of red velvet inspired recipes I initially had a hard time thinking of something new to make, but then it seemed so obvious that I had to make red velvet cookies with a dollop of cream cheese frosting on top and of course a toasted pecan half.

I’ve made several variations of cookies that start with a boxed cake mix before but the fact that it took me this long to figure out I could make such a perfection resemblance of red velvet cake surprises me. I was almost tempted to stack them into little red velvet layer cookie sandwiches to look even more like red velvet cake but figured they were good enough in a single layer.

Fun fact: this was the first cookie to be made in our new kitchen! The only other thing that has been in the new oven is my spinach-artichoke dip for which I took new photos and proceeded to bring to a Palentine’s Day party (like Galentine’s except there were dudes there so we are all pals).

But speaking of new ovens, I cannot recall if I mentioned this before but it is on that goes into the wall and only a 24-incher. While most of my pans fit in there, not much else does. Since the 6-burner range just has a set of drawers below it we decided that the first big project would be to install a larger over under there.

Long story short, we found one for 60% off at Sears this weekend because that location was going out of business (and thankfully since it’s just the one store and not all the 5 year warranty is still good to go)! Now to install it…

What foods do you think of for Valentine’s Day? Lava cake is another dessert that comes to mind for me (yes I’ve made a red velvet version), but if you want to talk savory steak is the first thing I think of.

We haven’t made ANy plans for Valentine’s Day as we’ve been too busy trying to unpack as quickly as possible but hopefully we will remember to slow down for at least one night and enjoy our new residence despite all the boxes and disorder. If you are staying in like we are and looking for more recipe isnpiration, scroll to the bottom of this post to see what everyone else is sharing today!

Four years ago: DIY Heart Shoe Clips

Five years ago: Strawberry Pretzel Salad

Six years ago: Red Velvet Hot Cocoa Mix & Cream Cheese Frosting Marshmallows

Seven years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream

Eight years ago: Guiltless Fettuccine Alfredo

RED VELVET THUMBPRINT COOKIES

Makes about 4 dozen cookies

Ingredients:

THUMBPRINT COOKIES

1 box (15.25 oz.) Red Velvet cake mix

2 eggs, room temperature and lightly beaten

1/3 cup vegetable oil

CREAM CHEESE FROSTING

1/4 cup (1/2 stick) unsalted butter, room temperature

4 oz. cream cheese, room temperature (I used reduced fat)

1/2 tsp vanilla extract

2 cups confectioners’ sugar

1 cup pecan halves, toasted

Directions:

1. Preheat oven to 350º F. Line baking sheets with parchment paper or silicone baking mats.
2. In a large bowl, combine cake mix, eggs, and vegetable oil. Stir with a spoon until thoroughly mixed and no dry pockets remain.
3. Form the dough into round, 3/4-inch balls (I used a small cookie scoop). Place cookies on the prepared baking sheets 2 inches apart. Using the bottom of a glass, flatten each cookie to about 1/4-inch thick.
4. Bake cookies for 6-8 minutes, until cookies are set or slightly golden on the edges. Using the back of a spoon or your thumb, gently push a crevasse into the center of each cookie immediately after removing from oven. (Be careful not to push all the way through the cookie.) Let cool slightly before transferring to wire rack.
5. While cookies are baking, make the frosting. While the cake cools, make the frosting. In a medium bowl, beat the butter, cream cheese and vanilla extract until fluffy. Slowly add the confectioners’ sugar 1 cup at a time until it reaches desired consistency. Beat until the mixture is smooth and creamy.
6. Once the cookies are completely cool, spoon a teaspoon of frosting into the center of each cookie. Top with a pecan half and serve immediately. Store leftovers in the fridge.

Source: Cookies adapted from my German Chocolate Thumbprint Cookies and frosting from my Carrot Cake with Cream Cheese Frosting.

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