If holiday baking has ever brought a sparkle to your kitchen, wait until you try the Peppermint Red Velvet Blossoms: 7 Irresistible Holiday Cookies You’ll Love Recipe. This festive cookie blends the rich, velvety flavor of red velvet with a refreshing burst of peppermint, crowned with a luscious Hershey’s Kiss and a crunchy candy cane coating. Every bite is a harmony of soft, chewy texture and cool minty sweetness that will quickly become your favorite go-to treat during the holiday season. Whether you’re gifting them or enjoying a cozy night in, these cookies are a wonderful way to celebrate and share holiday joy.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to deliver the perfect balance of taste, texture, and that iconic red velvet hue that makes these cookies unforgettable. Each element plays a vital role in creating the soft crumb, rich chocolate undertone, or peppermint sparkle that makes this recipe shine.
- ½ cup unsalted butter: Softened butter provides creaminess and tenderness to the cookie base.
- ¾ cup granulated sugar: Adds sweetness and helps create a light, airy texture when creamed with butter.
- ¼ cup light brown sugar: Brings a hint of molasses flavor, deepening the cookie’s richness.
- 1 large egg: Binds everything together and adds moisture for the perfect chew.
- 1 ½ cups all-purpose flour: The foundation for structure and softness.
- 2 tbsp cocoa powder: Gives that subtle chocolate flavor that defines red velvet.
- ½ tsp baking soda: Helps the cookies rise and become tender.
- ¼ tsp salt: Balances sweetness and enhances flavors.
- 2 tsp red gel food coloring: Creates the signature vibrant color without affecting texture.
- 1 tsp vanilla extract: Amplifies the cookie’s aroma and rounds out the flavors.
- 2 tbsp buttermilk: Adds moisture with a slight tang, contributing to that classic red velvet taste.
- 24 Peppermint Hershey’s Kisses (unwrapped): These iconic candies top each cookie with minty goodness and delightful presentation.
- ½ cup crushed candy canes: Provides a crunchy, festive coating that adds texture and a peppermint punch.
How to Make Peppermint Red Velvet Blossoms: 7 Irresistible Holiday Cookies You’ll Love Recipe
Step 1: Cream the Butter and Sugars
Start by beating the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture becomes light and fluffy. This step is crucial for building the cookie’s structure and ensuring a soft texture. Next, add in the egg, vanilla extract, and red gel food coloring. Mix everything thoroughly until the color is evenly distributed and the batter looks bright and inviting.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. These dry ingredients bring depth to the flavor and help your cookies rise perfectly. Gradually incorporate the dry mixture into the wet ingredients, making sure not to overwork the dough. You want everything just combined to keep those cookies tender and soft.
Step 3: Add Buttermilk and Chill
Stir in the buttermilk gently until the dough forms a cohesive, slightly sticky ball. The buttermilk adds moisture and that trademark tang of red velvet which makes these cookies stand out. Once mixed, cover and chill the dough for 30 minutes. This resting time firms up the dough, making it easier to handle and helping the cookies keep their shape while baking.
Step 4: Shape the Cookies
Preheat your oven to 350°F. Prepare your baking sheets by lining them with parchment paper to ensure easy removal and less mess. Scoop the dough and roll it into 1-inch balls. Next, generously coat each ball in the crushed candy canes, which will provide a beautiful, crunchy exterior infused with peppermint flavor.
Step 5: Bake and Add Kisses
Arrange the candy cane-coated dough balls evenly on the baking sheets. Bake for about 9 to 10 minutes until the edges are set but the centers remain soft and tender—this is key to the classic red velvet texture. Immediately after removing from the oven, press an unwrapped Peppermint Hershey’s Kiss into the center of each warm cookie. The heat will delicately soften the chocolate, creating a luscious center that is irresistible.
Step 6: Cool and Serve
Let the cookies cool on the baking sheet for about 5 minutes; this helps them set and avoids breakage. Then transfer them onto a wire rack to cool completely. These cookies can be enjoyed once set, and they look as delightful as they taste, making them a perfect holiday treat to share with friends and family.
How to Serve Peppermint Red Velvet Blossoms: 7 Irresistible Holiday Cookies You’ll Love Recipe
Garnishes
To amplify the festive appeal, sprinkle a light dusting of powdered sugar over the cookies for a snow-kissed effect. You can also add a few extra crushed candy canes around the serving plate for a pop of color and texture. For an elegant touch, drizzle some white chocolate over the cooled cookies, then immediately sprinkle more peppermint bits before the drizzle sets.
Side Dishes
These cookies pair beautifully with a warm cup of hot cocoa or peppermint-infused coffee, complementing their mint-chocolate flavors perfectly. For a heartier holiday snack, serve alongside a cheese platter with mild cheeses and some fresh fruits like strawberries or pomegranate seeds to balance the sweetness.
Creative Ways to Present
Package these cookies in clear cellophane bags tied with red and white twine for adorable holiday gifts. For festive gatherings, arrange the cookies on a tiered dessert tray alongside mini candy canes and fresh evergreen sprigs. You can also sandwich a peppermint cream cheese frosting between two cookies to create a festive cookie sandwich that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Peppermint Red Velvet Blossoms in an airtight container at room temperature for up to 4 days. To maintain their soft texture and the crunch of the candy cane coating, place a sheet of parchment paper between layers when stacking.
Freezing
You can freeze the baked cookies without the Hershey’s Kisses for up to 3 months. Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer-safe container with parchment paper between layers. When ready to enjoy, thaw at room temperature before adding the peppermint kisses fresh for that perfect finishing touch.
Reheating
For a warm, melty experience, gently reheat the cookies in a 300°F oven for about 5 minutes. This revives their softness and allows the peppermint kiss to soften slightly again. Just be careful not to overheat, or the candies might lose their shape.
FAQs
Can I use regular red food coloring instead of gel?
Yes, you can use regular red food coloring, but gel coloring tends to provide a more vibrant color without adding extra liquid that could alter the dough’s consistency.
Are these cookies suitable for kids?
Absolutely! These cookies are soft, tasty, and decorated in a fun way that kids will love. Just be sure to supervise younger children when handling unwrapped candy canes and Hershey’s Kisses to avoid choking hazards.
Can I substitute the buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5-10 minutes. Use 2 tablespoons of this mixture for the recipe. It adds the needed tang and moisture without the buttermilk.
How do I crush candy canes easily?
Place candy canes in a sealed plastic bag and gently crush with a rolling pin or use a food processor with short pulses. Aim for small pieces that can coat the cookie dough evenly but still provide a satisfying crunch.
Can I make these cookies dairy-free?
With some substitutions like vegan butter and a dairy-free milk mixed with vinegar instead of buttermilk, you can create a dairy-free version. Just keep in mind that the flavor and texture may slightly differ.
Final Thoughts
There’s something truly magical about baking Peppermint Red Velvet Blossoms: 7 Irresistible Holiday Cookies You’ll Love Recipe during the holiday season. These cookies bring together the timeless charm of red velvet and the festive freshness of peppermint in a way that feels like a warm holiday hug. I can’t wait for you to make them, share them, and most importantly, enjoy every blissful bite. Happy baking!
Print
Peppermint Red Velvet Blossoms: 7 Irresistible Holiday Cookies You’ll Love Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Red Velvet Blossoms are festive holiday cookies that combine the classic red velvet flavor with a delightful peppermint twist. Soft, chewy red velvet cookies are topped with crushed candy canes and finished with a melting Peppermint Hershey’s Kiss in the center, making them an irresistible treat perfect for the holiday season.
Ingredients
Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 ½ cups all-purpose flour
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tsp red gel food coloring
- 1 tsp vanilla extract
- 2 tbsp buttermilk
Toppings
- 24 Peppermint Hershey’s Kisses, unwrapped
- ½ cup crushed candy canes
Instructions
- Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. Then add the egg, vanilla extract, and red gel food coloring, mixing thoroughly to combine all wet ingredients.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined and no large flour pockets remain.
- Add Buttermilk: Stir in the buttermilk until the dough comes together. Cover the dough and chill it in the refrigerator for 30 minutes to firm up, making it easier to shape.
- Shape the Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and then coat each ball evenly with crushed candy canes for a festive crunch.
- Bake and Add Kisses: Place the coated dough balls on the prepared baking sheets and bake for 9 to 10 minutes, or until the edges are set but the centers remain soft. Immediately after removing from the oven, press one unwrapped Peppermint Hershey’s Kiss into the center of each cookie, allowing it to melt slightly.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes to set the shape, then transfer them to a wire rack to cool completely. Serve once completely set or store in an airtight container for later enjoyment.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- Chilling the dough helps prevent spreading, which keeps the cookies thick and chewy.
- You can swap out the crushed candy canes for other crushed peppermint candies if desired.
- If you don’t have buttermilk, use regular milk with 1 teaspoon of vinegar or lemon juice as a substitute.
- Store leftover cookies in an airtight container at room temperature for up to one week for peak freshness.
