Description
Delightful peppermint-infused red velvet cookies that bring warmth and joy during the winter season.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- ¼ cup cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper.
- In a bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, ensuring each incorporates well.
- Gradually mix in dry ingredients into the buttery mixture, alternating with buttermilk until just combined.
- Stir in vanilla and peppermint extracts.
- Using a cookie scoop, drop dollops of batter onto the prepared sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set.
- Allow to cool on the sheet for a few minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
Notes
For best results, do not overbake. Allow to cool properly to enhance flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: peppermint, red velvet, cookies, holiday baking, dessert