Introduction

Peppermint Red Velvet Blossoms are festive, soft cookies with a vibrant red color and a hint of cocoa flavor. Topped with a melting peppermint candy kiss and a sprinkle of crushed candy canes, they make a perfect treat for the holidays or any special occasion.

The image shows several round red velvet cookies with a smooth, dense texture forming the base layer, deep red in color. On top of each cookie is a large, white peppermint candy kiss with distinct red stripes spiraling from the tip to the base, giving a festive look. The area around each kiss is sprinkled with small crushed peppermint candies and tiny white marshmallows, adding texture and contrast to the cookie's surface. The cookies are placed on a white marbled surface, creating a clean and bright background that highlights the rich red and white colors of the treats. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon red food coloring (gel preferred)
1 tablespoon buttermilk
18–20 peppermint candy kisses, unwrapped
Crushed candy canes or peppermint candies for garnish

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly blended.
Step 2: In a large mixing bowl, beat the softened butter and granulated sugar for 2–3 minutes until light and fluffy. Add the egg and vanilla extract and mix until smooth.
Step 3: Mix in the red food coloring and buttermilk on low speed. Gradually add the dry ingredients, mixing just until a soft, slightly sticky dough forms.
Step 4: Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes to help the cookies hold their shape during baking.
Step 5: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 6: 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 or until the edges are set while the centers remain soft.
Step 7: Immediately after baking, press a peppermint kiss gently into the center of each warm cookie. Sprinkle crushed peppermint around the base while the cookies are still warm so the pieces adhere.
Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The peppermint kisses will soften from the heat but will firm as the cookies cool.

Tips & Variations

Use gel food coloring for a brighter red color without altering the dough’s consistency.
Chilling the dough longer, up to an hour, can help the cookies hold their shape even better.
For a coconut twist, sprinkle shredded coconut on the cookies along with the crushed peppermint.
Try mini peppermint kisses for smaller, bite-sized cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep the peppermint kisses intact, avoid stacking cookies tightly. Reheat gently in a microwave for a few seconds if you prefer the kisses soft.

How to Serve

The image shows several round red velvet cookies with a deep red color and soft texture as the base layer. On top of each cookie is a ring of crushed white and red peppermint candies scattered around the edge, adding a crunchy texture. In the center of each cookie sits a white peppermint kiss with red stripes, standing upright with a smooth and shiny surface. All cookies are placed on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without buttermilk?

Yes, you can substitute regular milk mixed with 1 teaspoon of lemon juice or vinegar as a buttermilk replacement. Let it sit for 5 minutes before adding to the dough.

How do I prevent the peppermint kisses from melting too much?

Press the kisses into the cookies right after baking when the cookies are warm but not too hot. Cooling the cookies on the baking sheet before transferring helps the kisses set properly without melting excessively.