Description
Celebrate the holidays with these festive Christmas Peppermint Red Velvet Blossoms! These soft, red velvet cookies are infused with cocoa and a splash of buttermilk, featuring a vibrant red color from gel food coloring. Each cookie is topped with a melted peppermint candy kiss and garnished with crushed candy canes for a perfect blend of chocolate and mint flavors, ideal for gifting or sharing at holiday parties.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- 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
Toppings
- 18-20 peppermint candy kisses (unwrapped)
- Crushed candy canes or peppermint candies for garnish
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
- Cream the butter and sugar: In a large bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Then beat in the egg and vanilla extract until fully combined.
- Add the red velvet magic: On low speed, add the red gel food coloring and buttermilk to the wet ingredients, mixing until vibrant and uniform in color. Gradually add the dry ingredients into the wet mix, mixing just until the dough forms. The dough should be soft and slightly sticky.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps the dough firm up, which prevents spreading and preserves the cookie shape during baking.
- Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- 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 your palm. Bake for 10-12 minutes until cookies are set around the edges but remain soft in the centers.
- Top with peppermint kisses: Immediately upon removing from the oven, gently press one unwrapped peppermint candy kiss into the center of each cookie. While the cookies are still warm, sprinkle crushed candy canes or peppermint candy pieces around the base of the kiss so they adhere.
- Cool completely: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool fully. The peppermint kisses will soften from residual heat and harden again as they cool, creating a luscious minty topping.
Notes
- Using gel food coloring helps achieve a more vibrant red color without altering the dough consistency.
- Be sure to chill the dough to prevent cookies from spreading too much during baking.
- Crushed candy canes add festive crunch but can be substituted with finely chopped peppermint candies if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies can also be frozen after baking and cooling for up to 1 month; thaw at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
