Peppermint Red Velvet Blossoms

Peppermint Red Velvet Blossoms are the ultimate festive cookie when you want a classic flavor with something a little extra You get all the flair of a red velvet cookie and the cool snap of peppermint in every bite This recipe comes together with a handful of simple ingredients and bakes up into cookies that will disappear in seconds at any holiday party

I started making these when my niece asked for a cookie with red and lots of sprinkles one December and after that they became a staple in our winter treat box I love the bit of crunch on top and the way the warm peppermint kisses melt just enough

Ingredients

• All purpose flour: provides structure to the cookie Use a fresh unopened bag for best texture
• Unsweetened cocoa powder: delivers the classic chocolate undertone Look for Dutch process for a smoother taste
• Baking powder and baking soda: help the cookies puff up Check expiration dates to make sure they are active
• Salt: brings out the richness in the cocoa Go for fine sea salt
• Unsalted butter: softened for creaming Always choose high quality real butter
• Granulated sugar: gives just the right amount of sweetness Organic sugar adds nice depth
• Large egg: binds everything together Use room temperature eggs for easier mixing
• Vanilla extract: boosts flavor Go with pure vanilla not imitation
• Red food coloring: gives that bold velvet color Gel is best for intense color without thinning
• Buttermilk: helps the dough stay tender and gives a slight tang If you do not have buttermilk add a splash of lemon juice or vinegar into milk
• Peppermint candy kisses: add festive flavor and make the blossom look fun Unwrap before you start to save time
• Crushed candy canes or peppermint candies: for a colorful sparkly garnish Try to crush them right before using so they stay fresh and do not clump

Instructions

Mix the Dry Ingredients:

In a medium bowl whisk together flour cocoa powder baking powder baking soda and salt until you see a consistent color throughout

Cream Butter and Sugar:

In a larger bowl use a hand mixer or stand mixer to beat softened butter with sugar Set to medium speed and cream for at least two full minutes until the butter is fluffy and much lighter in color This helps your cookies have the right texture Add the egg and vanilla and blend until smooth and silky

Add Color and Buttermilk:

Pour in the red gel food coloring and buttermilk on low speed so nothing splashes Gradually tip in your dry ingredients Mix only enough that the flour disappears and a soft sticky dough forms Too much mixing will make the cookies dense

Chill the Dough:

Scrape the dough from your mixing beaters and wrap tightly with plastic Place it in the refrigerator for at least thirty minutes This step helps the cookies keep their shape and stops them from spreading too much

Preheat the Oven:

While your dough chills heat your oven to three hundred fifty degrees Fahrenheit and line two baking sheets with parchment paper so cookies do not stick

Shape and Bake:

Scoop dough with a spoon and roll into smooth one inch balls Place each one two inches apart on your lined trays Flatten the tops gently with your palm or a glass Bake for ten to twelve minutes Do not overbake since the centers should stay soft and the edges just set

Add Peppermint Kisses:

The minute they come from the oven press a peppermint kiss into the center of each cookie While the surface is warm sprinkle with crushed peppermint candies so they stick and look beautiful

Cool Completely:

Let cookies sit on the pan for five minutes before carefully moving to a wire rack The peppermint kisses will soften but do not touch them yet They will set as the cookies fully cool

My favorite part is how the peppermint chocolate center softens just enough then sets up again for the perfect bite My family waits for the pan to cool so they get that signature melt in the middle Every year we compete for who can unwrap the candy kisses the fastest

Storage Tips

Keep these cookies in a sturdy tin with parchment between the layers They stay soft for up to five days at cool room temperature If you need to stack them avoid the peppermint kisses getting smushed For longer keeping a zip top freezer bag in the freezer works beautifully Just thaw on the counter before serving

Ingredient Substitutions

If you run out of buttermilk use regular milk mixed with a small squeeze of lemon juice to mimic the tang You can switch the peppermint kisses for plain chocolate or even white chocolate if you want less mint For a gluten free twist swap out the all purpose flour for a trusted gluten free baking blend just double check all your other ingredients are certified gluten free

Serving Suggestions

These blossoms shine on a holiday cookie tray beside snowball cookies and gingerbread For extra fun add them to a cup of hot cocoa or use them as edible toppers for a holiday cake They look especially pretty with a mix of colored sugar sprinkled on top

Cultural and Holiday Traditions

Red velvet is a Southern classic and when paired with peppermint it has become a festive go to across North America These cookies fit right into December cookie exchanges and make a bright cheerful gift The classic blossom style with a candy in the center dates back to the mid twentieth century but this version has a wintery twist

Seasonal Adaptations

Try tinting the dough green for St Patricks Day Switch the kisses for pumpkin spice candies in the fall Use pastel colored candies and no cocoa for a spring variation

Success Stories

My neighbor made these for a bake sale and told me she sold out in less than an hour They are a hit at school parties and I have seen people sneak them into their bags for the road It is hard to stop at just one

Freezer Meal Conversion

Shape and freeze the dough balls on a tray then store in an airtight bag When you are ready to bake pop straight into the oven from frozen and just add a minute or so to the baking time You can also freeze fully baked blossoms just wait until the peppermint kisses have set

These peppermint red velvet blossoms make any cookie platter festive and bright Bake a batch and enjoy the sweet peppermint chocolate combo all season long

Common Recipe Questions

→ What gives these cookies their red color?

The vibrant red hue comes from gel food coloring, which blends evenly into the dough and creates classic red velvet flair.

→ Can I use a different type of peppermint candy on top?

Yes, you can substitute other peppermint chocolates or flavored kisses to suit your preference.

→ Why chill the dough before baking?

Chilling firms up the dough, helping the cookies retain shape and develop a chewy, soft texture during baking.

→ Can these be prepared in advance?

Absolutely. The dough can be made ahead and refrigerated, and the baked cookies stay fresh in an airtight container for days.

→ How do I ensure the peppermint kisses stay intact?

Press the kisses gently into freshly baked cookies and allow them to cool undisturbed so they set without melting completely.