Red velvet gets a magically marbled look in these slice-and-bake Peppermint-Mocha Red Velvet Marble Cookies. Two doughs—one creamy peppermint and one crimson mocha—get folded and swirled together before being rolled in festive nonpareils.
Peppermint Mocha Red Velvet Marble Cookies
Makes about 54 cookies
Ingredients
- 1 cup (227 grams) unsalted butter, softened
- 1¼ cups (250 grams) granulated sugar
- 2 large eggs (100 grams), room temperature and divided
- 3 cups (375 grams) all-purpose flour
- ¾ teaspoon (2.25 grams) kosher salt
- ½ teaspoon (2.5 grams) baking powder
- ½ teaspoon (2 grams) peppermint extract
- 4 teaspoons (8 grams) dark-roast instant coffee granules
- 1 teaspoon (5 grams) water
- 1 tablespoon (5 grams) unsweetened cocoa powder
- Red gel food coloring*
- ½ cup (100 grams) holiday nonpareils*
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in 1 egg (50 grams) until well combined.
- In a large bowl, whisk together flour, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Transfer half of dough (about 447 grams) to a medium bowl; gently knead in peppermint extract. Cover and set aside.
- In a small bowl, stir together instant coffee and 1 teaspoon (5 grams) water until granules dissolve. Add coffee mixture and cocoa to dough in stand mixer bowl; beat at low speed until combined. Add food coloring until desired color is reached, kneading together by hand as needed.
- Divide each dough into 10 portions (about 44 grams each). Layer pieces, in a random, alternating fashion, into 1 large dough log. Cut log in half, and shape each half into a 7-inch-long log (about 2 inches thick). Wrap each log in plastic wrap; while holding ends of plastic wrap, roll log over work surface, creating a more rounded shape. Refrigerate until firm, about 2 hours. (See Note.)
- Preheat oven to 350°F (180°C).
- In a large rimmed baking dish or plate, place nonpareils.
- In a small bowl, whisk remaining 1 egg (50 grams). Working with 1 dough log at a time, unwrap log, and brush outside with egg; roll in nonpareils.
- Working in batches, cut each log crosswise into ¼-inch-thick slices; round edges, if necessary, and roll in nonpareils, if desired. Place, cut side down, 1 to 1¼ inches apart on prepared pans, flattening slightly with your hand so dough rounds are flush with pan. (If dough rounds crack when flattening, simply press and smooth back together.)
- Bake until set and bottoms are lightly golden, about 10 minutes. Let cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
Notes
Let dough that has been refrigerated for longer time spans stand at room temperature until slightly softened and easier to slice, 15 to 30 minutes.
*We used Wilton Holiday Nonpareils and Wilton Color Right Performance Food Coloring
*We used Wilton Holiday Nonpareils and Wilton Color Right Performance Food Coloring
[…] […]