Peppermint Crunch Red Velvet Cookies

The ever popular red velvet cupcake has just become a cookie! Topped with a peppermint glaze and crushed candy canes and they become Peppermint Crunch Red Velvet Cookies! The holidays will be sweeter than ever!

Peppermint Crunch Red Velvet Cookies

2015-12-11 11:25:31

Yields 32

The ever popular red velvet cupcake has just become a cookie! Topped with a peppermint glaze and crushed candy canes and they become Peppermint Crunch Red Velvet Cookies!

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Prep Time

15 min

Prep Time

15 min

129 calories

18 g

21 g

6 g

1 g

4 g

34 g

65 g

11 g

0 g

2 g

Nutrition Facts

Serving Size

34g

Yields

32

Amount Per Serving

Calories 129

Calories from Fat 56

% Daily Value *

Total Fat 6g

10%

Saturated Fat 4g

20%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 21mg

7%

Sodium 65mg

3%

Total Carbohydrates 18g

6%

Dietary Fiber 1g

3%

Sugars 11g

Protein 1g

Vitamin A

4%

Vitamin C

2%

Calcium

3%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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COOKIES

1. 1 2/3 cups all-purpose flour
2. 2/3 cup unsweetened cocoa powder
3. 2 tsp. baking powder
4. 1/2 tsp. baking soda
5. 1/2 tsp. salt (NOT kosher)
6. 1 cup butter, at room temperature
7. 1 cup granulated sugar
8. 1 large egg
9. 1 tsp. vanilla extract
10. 1/2 cup buttermilk
11. 1 1/2 tsp. red gel food color

PEPPERMINT TOPPING

1. 1 cup confectioners sugar
2. 4 tsp. warm water
3. 1/16-1/8 tsp. peppermint extract
4. 1/4 cup crushed candy canes or starlight mint candy

Instructions

1. COOKIES: Preheat oven to 375F.
2. Combine flour, cocoa powder, baking powder, baking soda and salt in medium bowl. Whisk together until blended.
3. With mixer on medium speed beat butter and granulated sugar until light and fluffy, scraping the sides occasionally.
4. Add egg and vanilla and beat until blended.
5. Alternately add flour mixture and buttermilk, beginning and ending with flour mixture and beating after each addition.
6. Beat in red gel food color until combined.
7. Drop by rounded tablespoonfuls 2-inches apart on baking sheet. Bake 10-12 minutes or until cookie is puffed and set.
8. Cool 2 minutes on baking sheet. Transfer to wire rack and cool completely.

PEPPERMINT TOPPING

1. Combine confectioners sugar, warm water and peppermint extract in small bowl, stirring until smooth and blended.
2. Spread glaze over tops of cookies and sprinkle with crushed candy canes.

Notes

1. Variation: Not a fan of peppermint? Not a problem! Crumble one cookie then prepare glaze according to recipe, omitting the peppermint extract. Top cookies with glaze and sprinkle with red velvet cookie crumbs!

By GG

beta

calories

129

fat

6g

protein

1g

carbs

18g

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