Description
Soft, chewy red velvet cookies with peppermint, topped with cream cheese frosting and festive sprinkles. Perfect for the holidays!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 ounce (2 tablespoons) red food coloring
- 1 cup buttermilk
- 2 tablespoons unsweetened cocoa powder
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2–4 tablespoons milk or heavy cream (for desired consistency)
- Crushed peppermint candies
- Red and white sprinkles
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and peppermint extract. Scrape down the sides of the bowl after each addition.
- Add the red food coloring to the batter and mix until evenly combined. Adjust the amount to achieve your desired shade of red.
- In a small bowl, whisk together the cocoa powder and buttermilk until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the dough.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or preferably 2-3 hours.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a large bowl (or the bowl of a stand mixer), beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Start on low speed to prevent the powdered sugar from flying everywhere.
- Stir in the vanilla extract and peppermint extract.
- Add milk or heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cookies are completely cool, frost them with the cream cheese frosting.
- If desired, decorate the frosted cookies with crushed peppermint candies and/or red and white sprinkles.
- For best results, chill the frosted cookies in the refrigerator for at least 30 minutes before serving.
- Serve the peppermint red velvet cookies and enjoy!
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the cookie dough.
- Chilling the dough is essential for preventing the cookies from spreading too much during baking.
- Adjust peppermint extract to taste.
- Store the frosted cookies in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 9 minutes