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Peppermint Red Velvet Blossoms Recipe

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Delight in the festive flavors of these Peppermint Red Velvet Blossoms, featuring tender red velvet cookies infused with cocoa and vanilla, crowned with a melting peppermint kiss and sprinkled with crushed candy canes for a perfect holiday treat.

Ingredients

Scale

For the Cookies:

  • 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

  1. Whisk Dry Ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly until the mixture is evenly blended to ensure consistent leavening and flavor distribution.
  2. Cream Butter and Sugar: Using a large mixing bowl, beat the softened unsalted butter together with granulated sugar on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until smooth and fully incorporated.
  3. Add Color and Buttermilk: Lower the mixer speed and add red food coloring and buttermilk to the butter-sugar mixture. Gradually add the dry ingredient blend and mix just until a soft, slightly sticky dough forms. Avoid overmixing to keep the cookies tender.
  4. Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling step helps the cookies hold their shape during baking and prevents excessive spreading.
  5. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
  6. Shape and Bake: Roll the chilled dough into approximately 1 inch diameter balls. Place them 2 inches apart on the prepared baking sheets. Lightly flatten each ball with your palm to create an even surface for the peppermint kiss. Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are set while the centers remain soft and slightly underbaked.
  7. Add Peppermint Kisses: Remove the cookies from the oven and immediately press one unwrapped peppermint candy kiss gently into the center of each warm cookie. While still warm, sprinkle crushed peppermint candies or candy canes around the base of each kiss to enable the pieces to adhere as the cookies cool.
  8. Cool Completely: Allow the cookies to cool on the baking sheets for about 5 minutes to set. Then transfer them to a wire rack to cool completely. The peppermint kisses will soften from the residual heat but will firm back up as they cool, resulting in the signature blossom appearance.

Notes

  • Use gel-based red food coloring for more vibrant color without adding extra liquid to the dough.
  • Chilling the dough is essential to prevent spreading and maintain the cookie’s texture.
  • For a gluten-free variation, substitute the all-purpose flour with a gluten-free baking blend.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
  • Crushed peppermint candies can be finely chopped for better adherence and a more even garnish.

Keywords: red velvet cookies, peppermint kisses, holiday cookies, Christmas dessert, peppermint blossoms, festive cookies, cocoa cookies, soft cookies

Find it online: https://nayabaker.com/peppermint-red-velvet-blossoms-recipe/