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Peppermint Red Velvet Blossom Cookies

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These Peppermint Red Velvet Blossom Cookies are a festive holiday treat featuring soft, red velvet cookies topped with a creamy peppermint Hershey’s Kiss. Perfect for cookie swaps, holiday trays, or gifting, these cookies are as delightful to look at as they are to eat!

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring (gel recommended for vibrant color)
  • 1 tablespoon milk
  • 24 peppermint Hershey’s Kisses (unwrapped)
  • Granulated sugar (for rolling, optional)

Instructions

  • Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Mix the dry ingredients:
    • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream the butter and sugars:
    • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, red food coloring, and milk, and mix until combined.
  • Combine the wet and dry ingredients:
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky. If needed, refrigerate for 15-20 minutes to make it easier to handle.
  • Shape the cookies:
    • Roll the dough into 1-inch balls. Roll each ball in granulated sugar (if desired) and place them on the prepared baking sheets about 2 inches apart.
  • Bake the cookies:
    • Bake for 8-10 minutes, or until the edges are set but the centers still appear soft. Remove from the oven and let cool for 2 minutes.
  • Add the peppermint Kisses:
    • Gently press a peppermint Hershey’s Kiss into the center of each cookie while they’re still warm. Transfer the cookies to a wire rack to cool completely, allowing the Kisses to set.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Make-ahead: The cookie dough can be made in advance and refrigerated for up to 2 days. Let it soften slightly before rolling.
  • Variations: Substitute the peppermint Kisses with plain milk chocolate Kisses or other flavored Kisses for variety.

Find it online: https://ukfinda.com/peppermint-red-velvet-blossom-cookies/