These striking Peppermint Red Velvet Blossoms are not only visually appealing but also packed with flavor and joy, perfect for festive gatherings.

Scale

2 cups all-purpose flour (or gluten-free blend)

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon vanilla extract

1 cup granulated sugar (or coconut sugar)

1/2 cup unsalted butter, softened (or coconut oil)

2 large eggs (or flax egg)

1 teaspoon peppermint extract

1 tablespoon red food coloring

1 cup powdered sugar (for frosting)

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
Beat in the eggs, vanilla, and peppermint extract until fully incorporated.
Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Gently mix in the red food coloring until you achieve your desired hue.
Using a cookie scoop, form balls of dough and place them on your prepared baking sheet about 2 inches apart.
Bake in the preheated oven for 12-15 minutes until the tops are just set. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Once cooled, whisk together the powdered sugar with a bit of water or milk until smooth to create a simple glaze, and drizzle over the blossoms.

For a lower sugar version, use powdered erythritol alternative for frosting. Top with crushed peppermint for added flavor.

Keywords: peppermint, red velvet, holiday dessert, festive cookies, baking