Get ready to elevate your holiday baking with these delightful Peppermint Red Velvet Blossoms! This easy-to-follow recipe delivers a perfect balance of rich chocolate, vibrant red velvet, and refreshing peppermint, making them an ideal treat for festive gatherings or a sweet indulgence any time of year.
Key Ingredients for Peppermint Red Velvet Blossoms :
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ounce unsweetened baking chocolate, melted and slightly cooled
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring (gel or liquid)
- ½ teaspoon white vinegar
- ½ cup peppermint candies, finely crushed (about ¼ inch pieces)
- ½ cup confectioners’ sugar, for rolling
How to Make Peppermint Red Velvet Blossoms
Whip up these sensational Peppermint Red Velvet Blossoms in under 45 minutes, offering a delightfully easy and satisfying baking experience. Their simple preparation, combined with a rich, chewy texture and a burst of festive flavor from the peppermint and red velvet, makes them a standout cookie. The final sprinkle of crushed peppermint adds a dazzling touch and an extra hint of minty sweetness. With a preparation time of only 15 minutes and a baking time of 10-12 minutes per batch, you’ll be enjoying these beauties in no time!
Step-by-Step Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the large egg until well combined. Stir in the vanilla extract.
- Incorporate Red Velvet Elements: In a small bowl, combine the melted unsweetened baking chocolate, unsweetened cocoa powder, and red food coloring. Stir until the color is uniform and vibrant. Add this red velvet mixture to the butter and sugar mixture and beat until thoroughly incorporated.
- Add Vinegar: Stir in the white vinegar. This helps to activate the baking soda and contributes to the tender texture of the cookies.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.
- Prepare the Peppermint Coating: In a shallow dish or pie plate, combine the finely crushed peppermint candies and the confectioners’ sugar. Mix them together well.
- Form the Cookie Dough Balls: Using a tablespoon or a small cookie scoop, portion out the cookie dough. Roll each portion into a smooth ball.
- Coat the Dough Balls: Roll each dough ball generously in the peppermint and confectioners’ sugar mixture, ensuring it is fully coated.
- Place on Baking Sheets: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
- Bake the Blossoms: Bake for 10-12 minutes, or until the edges are set and slightly golden, but the centers are still soft. The cookies will puff up and then slightly flatten as they cool.
- Cool the Cookies: Let the Peppermint Red Velvet Blossoms cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. As they cool, they will develop a lovely “blossom” shape from the slight crackling.
Why You’ll Love This Peppermint Red Velvet Blossoms
These aren’t just any cookies; they’re a taste of pure holiday magic! The iconic red velvet hue, combined with the delightful crunch of peppermint, creates a visually stunning and incredibly flavorful treat that will be the star of any cookie platter. Making these Peppermint Red Velvet Blossoms at home is not only incredibly rewarding but also a smart way to enjoy gourmet-quality cookies without the hefty price tag of specialty bakery shops. The joy of sharing something you’ve lovingly crafted yourself is truly unparalleled, and these cookies are sure to bring smiles to everyone’s faces.
Imagine the aroma filling your kitchen as these bake – it’s a sensory experience that rivals any store-bought alternative. Unlike a traditional red velvet cookie that might be a bit one-dimensional, the addition of crushed peppermint elevates these blossoms to a whole new level of festive flavor. So, go ahead and preheat your oven, gather your ingredients, and prepare to fall in love with these charming Peppermint Red Velvet Blossoms – your taste buds will thank you!
Storing and Reheating Tips
To keep your delicious Peppermint Red Velvet Blossoms fresh and flavorful, proper storage is key. Once completely cooled, store them in an airtight container at room temperature. They will stay deliciously fresh for up to 5 days. Avoid stacking them too high, as this can cause them to break. If you find yourself with an abundance of these festive treats, you can freeze them for future enjoyment. Place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
To reheat frozen cookies, simply allow them to thaw at room temperature for about 30 minutes. For a slightly softer cookie, you can gently warm them in a preheated oven at a low temperature (around 250°F or 120°C) for 3-5 minutes. This will help to bring back some of their original texture and aroma. If you only have a few Peppermint Red Velvet Blossoms left, you can also enjoy them as is after thawing, or even crumble them over ice cream or yogurt for a delightful peppermint and chocolate crunch.
Final Thoughts
These Peppermint Red Velvet Blossoms are a truly magical holiday treat, perfect for celebrating the season with loved ones. They offer a delightful combination of rich red velvet and refreshing peppermint that’s sure to please everyone. Give them a try this year – your kitchen and your taste buds will thank you for it!
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Peppermint Red Velvet Blossoms
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.½ cup unsalted butter, 1 cup granulated sugar
- Beat in the large egg until well combined. Stir in the vanilla extract.1 large egg, 1 teaspoon vanilla extract
- In a small bowl, combine the melted unsweetened baking chocolate, unsweetened cocoa powder, and red food coloring. Stir until the color is uniform and vibrant. Add this red velvet mixture to the butter and sugar mixture and beat until thoroughly incorporated.1 ounce unsweetened baking chocolate, 1 tablespoon unsweetened cocoa powder, 1 tablespoon red food coloring
- Stir in the white vinegar. This helps to activate the baking soda and contributes to the tender texture of the cookies.½ teaspoon white vinegar
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix the dough.1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ cup unsalted butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 ounce unsweetened baking chocolate, 1 tablespoon unsweetened cocoa powder, 1 tablespoon red food coloring, ½ teaspoon white vinegar
- In a shallow dish or pie plate, combine the finely crushed peppermint candies and the confectioners’ sugar. Mix them together well.½ cup peppermint candies, ½ cup confectioners’ sugar
- Using a tablespoon or a small cookie scoop, portion out the cookie dough. Roll each portion into a smooth ball.
- Roll each dough ball generously in the peppermint and confectioners’ sugar mixture, ensuring it is fully coated.½ cup peppermint candies, ½ cup confectioners’ sugar
- Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them to allow for spreading.
- Bake for 10-12 minutes, or until the edges are set and slightly golden, but the centers are still soft. The cookies will puff up and then slightly flatten as they cool.
- Let the Peppermint Red Velvet Blossoms cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely. As they cool, they will develop a lovely “blossom” shape from the slight crackling.