Red Velvet Peppermint Cookies
Makes about 22 cookies
  • ½ cup (113 grams) unsalted butter, softened
  • ⅔ cup (133 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 1 large egg (50 grams)
  • 1 tablespoon (15 grams) liquid red food coloring
  • 1 teaspoon (5 grams) distilled white vinegar
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (2 grams) peppermint extract
  • 1½ cups (188 grams) all-purpose flour
  • ¼ cup (21 grams) Dutch process cocoa powder
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking soda
  • 1 (10-ounce) bag (283.5 grams) white chocolate melting wafers
  • Garnish: crushed soft peppermint candies
  1. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in food coloring, vinegar, and extracts.
  3. In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and place on prepared pan. Cover and refrigerate for at least 1 hour.
  4. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper. Place chilled dough at least 2 inches apart on prepared pans.
  5. Bake until cookies look dry and edges are set, 12 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on a wire rack.
  6. In a small microwave-safe bowl, heat white chocolate on high in 30-second intervals, stirring between each, until melted and smooth. Dip cookies halfway in melted white chocolate, and transfer to a sheet of parchment paper. Sprinkle with crushed peppermints, if desired. Let set before serving.
Recipe by Bake from Scratch at