The ever popular red velvet cupcake just became a cookie! Top with a peppermint glaze and crushed candy canes and Peppermint Crunch Red Velvet Cookies are all dressed up for the holidays! Christmas cookie baking will be sweeter than ever this year!
Red Velvet Cookies Recipe
We all love those red velvet cupcakes, don't we? I know I couldn't get enough of them when we owned our cupcake shop. And, boy oh boy, were they ever a good selling cupcake! We sold them two ways, the classic way with cream cheese frosting, and a more subdued way with vanilla frosting that let the cupcake flavor really come through. Can you guess which one was the best seller between the two? Yep, the vanilla frosted one! Go figure!
So now that the holidays are upon us, and Christmas cookie season is here, I've taken those red velvet flavors and created a soft cookie with a festive peppermint glaze and candy cane crunch topping! Peppermint Crunch Red Velvet Cookie brings a peppermint crunch and cookie sweetness to the holidays with just the right color for Christmas! Oh happy holidays to us!
Red Velvet Cookie Flavor Variation
Not a fan of peppermint? No worries, just replace the peppermint extract with vanilla extract. Then top with holiday sprinkles in place of the crushed candy canes. And now you're all set with a basic red velvet cookie that's all dressed up for the holidays! Perfection!
Red Velvet FAQ’s
What is red velvet flavor?
The flavor of a red velvet cake comes from cocoa powder, buttermilk and vinegar. Red food color is also added to give the cake it’s color. The frosting is typically cream cheese frosting.
Why is red velvet called red velvet?
Red velvet cake gets it’s color from red food coloring but the name red velvet was given to this cake because of it’s texture being velvety and smooth like the velvet fabric.
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Ingredients you will need to make this recipe
- all-purpose flour
- unsweetened cocoa powder
- baking powder
- baking soda
- salt
- butter
- granulated sugar
- egg
- vanilla extract
- buttermilk
- red gel food color
- confectioners sugar
- warm water
- peppermint extract
- candy canes or starlight mint candy
Red Velvet Recipes
Our Red Velvet Mini Layer Cakes is an easy from scratch cake recipe for your Valentine's Day dessert. Mini cake layers have a deep intense red color and are flavored with cocoa powder for a delicious chocolate flavor. Frost with a homemade buttercream frosting and decorate with sprinkles and you'll have adorable mini layer cakes that are perfect for sharing.
Baked in a donut pan, Red Velvet Donuts are so easy to make and take only minutes to bake! An intense red color , cake-like texture and fabulous chocolate flavor guarantee these Red Velvet Donuts will let those special people know just how much they are loved. Top them with a vanilla glaze and sprinkles for a fun treat!
The red velvet cupcake has just become a cookie! Peppermint Crunch Red Velvet Cookies bring a peppermint crunch and cookie sweetness to the holidays!
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt , NOT kosher salt
- 1 cup butter , at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 cup buttermilk
- 1 1/2 tsp. red gel food color
- 1 cup confectioners sugar
- 4 tsp. warm water
- 1/16-1/8 tsp. peppermint extract
- 1/4 cup crushed candy canes or starlight mint candy
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Preheat oven to 375F.
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Combine flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Whisk together until blended.
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With mixer on medium speed beat butter and granulated sugar until light and fluffy, scraping the sides occasionally.
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Add egg and vanilla and beat until blended.
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Alternately add flour mixture and buttermilk, beginning and ending with flour mixture and beating after each addition.
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Beat in red gel food color until combined.
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Drop by rounded tablespoonfuls 2-inches apart on baking sheet. Bake 10-12 minutes or until cookie is puffed and set.
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Cool 2 minutes on baking sheet. Transfer to wire rack and cool completely.
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Combine confectioners sugar, warm water and peppermint extract in small bowl, stirring until smooth and blended.
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Spread glaze over tops of cookies and sprinkle with crushed candy canes.
Makes 32 cookies
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