Peppermint Red Velvet Blossoms (Printable View)
Rich cocoa cookies with peppermint kisses and a hint of buttermilk, topped with crushed candy canes.
# Ingredient List:
→ Cookie Dough
01 -
1 1/4 cups all-purpose flour
02 -
1/4 cup unsweetened cocoa powder
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon baking soda
05 -
1/4 teaspoon salt
→ Creaming and Enrichment
06 -
1/2 cup unsalted butter, softened
07 -
3/4 cup granulated sugar
08 -
1 large egg
09 -
1 teaspoon vanilla extract
10 -
1 tablespoon red gel food coloring
11 -
1 tablespoon buttermilk
→ Finishing and Garnish
12 -
18 to 20 peppermint candy kisses, unwrapped
13 -
crushed candy canes or peppermint candies, for garnish
# Preparation Steps:
01 -
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
02 -
In a large mixing bowl, beat the softened butter and granulated sugar with a mixer for 2 to 3 minutes until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
03 -
Add the red gel food coloring and buttermilk, blending on low. Gradually add the dry ingredients to the wet mixture, mixing just until a soft, slightly sticky dough forms.
04 -
Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes to ensure the cookies maintain their shape during baking.
05 -
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
06 -
Roll the chilled dough into 1-inch balls and arrange 2 inches apart on the prepared baking sheets. Lightly flatten each ball with your palm. Bake for 10 to 12 minutes, until the edges are set but centers remain soft.
07 -
Immediately after baking, gently press a peppermint candy kiss into the center of each warm cookie. Sprinkle crushed candy canes or peppermint candies around each base while the cookies are still warm.
08 -
Allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely so the candy kisses firm as the cookies set.
# Supplementary Details:
01 -
Chilling the dough prevents spreading and results in cookies with a tender, cake-like texture.