Dipped in smooth white chocolate and finished off with soft peppermint candies, these chewy red velvet cookies are sure to satisfy your holiday sweet tooth.
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
- Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.