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
Scale
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.
