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Red Velvet Peppermint Blossoms Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 80 reviews
  • Author: Mia
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 27 minutes
  • Yield: 18-20 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Celebrate the holidays with these festive Christmas Peppermint Red Velvet Blossoms. Soft, red velvet-flavored cookies are baked to perfection, topped with a melting peppermint kiss and sprinkled with crushed candy canes for a delightful peppermint crunch. Perfect for holiday parties or gifting, these cookies combine classic red velvet flavor with refreshing peppermint in a fun and easy-to-make treat.

Ingredients

Scale

For the Cookies:

  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring (gel preferred for vibrant color)
  • 1 tbsp buttermilk
  • 18-20 peppermint candy kisses (unwrapped)
  • Crushed candy canes or peppermint candies for garnish

Instructions

  1. Prepare the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  2. Cream the butter and sugar: In a large bowl, using a hand mixer or stand mixer, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract, mixing until combined.
  3. Add the red velvet magic: With the mixer on low, add the red food coloring and buttermilk to the wet ingredients, and mix until you achieve a vibrant red color. Gradually add the dry ingredients, mixing just until the dough comes together. The dough will be soft but slightly sticky.
  4. Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to help the cookies maintain their shape while baking.
  5. Preheat and prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  6. Shape and bake the cookies: Roll the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Lightly flatten each ball with the palm of your hand. Bake for 10-12 minutes, or until the cookies have set around the edges but are still soft in the center.
  7. Top with peppermint kisses: As soon as the cookies come out of the oven, gently press a peppermint kiss into the center of each one. Immediately sprinkle crushed peppermint candies around the base of the kiss while the cookies are still warm so that the pieces stick to the surface.
  8. Cool completely: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The peppermint kisses will soften from the heat of the cookies but will firm up as they cool.

Notes

  • Using gel food coloring helps achieve a bright, vibrant red without affecting the dough consistency.
  • Chilling the dough is essential to prevent the cookies from spreading too much during baking.
  • For best results, use fresh peppermint candy kisses and crushed candy canes for garnish.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • These cookies can also be frozen before baking — freeze the dough balls on a tray, then transfer to a freezer bag. Bake directly from frozen, adding a couple of extra minutes to baking time.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 10g
  • Sodium: 90mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 25mg

Find it online: https://mealsbymia.com/red-velvet-peppermint-blossoms-recipe/