Historical Overview
The classic “blossom” cookie traces its roots to mid-century America, first gaining fame as the Peanut Butter Blossom in the 1950s. Over time, bakers began experimenting with new flavors and holiday variations. The Peppermint Red Velvet Blossom is a modern twist born from that tradition—combining the rich cocoa notes of red velvet cake with the cool, festive flavor of peppermint. The result is a merry cookie that brings together timeless nostalgia and winter cheer in every bite.
Peppermint Red Velvet Blossoms – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Description
These Peppermint Red Velvet Blossoms are the ultimate Christmas cookie—soft, chewy, and bursting with holiday spirit! Perfect for cookie exchanges, gifting, or cozy nights by the tree, they combine the luxurious flavor of red velvet with the refreshing zing of peppermint. Each cookie is crowned with a striped peppermint kiss and a sprinkle of crushed candy canes for a picture-perfect finish.
Ingredients
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1 box red velvet cake mix
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½ cup vegetable oil
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2 large eggs
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1 tsp peppermint extract
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24 peppermint Hershey’s Kisses
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½ cup crushed candy canes or peppermint bits
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Optional: mini marshmallows for garnish
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, mix cake mix, oil, eggs, and peppermint extract until combined.
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Scoop dough into 1-inch balls and place 2 inches apart on the sheet.
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Bake for 8–10 minutes, just until set.
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Immediately press a peppermint kiss into the center of each cookie.
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Sprinkle crushed candy canes and mini marshmallows around the edges.
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Cool completely before storing or serving.
Notes
Freeze unbaked dough balls for up to 3 months.
Swap peppermint extract for vanilla if you prefer a milder flavor.
Store cookies in an airtight container at room temperature for up to 5 days.
Top 3 FAQs
1. Can I make these cookies without cake mix?
Yes! Substitute with a homemade red velvet cookie dough using cocoa powder, flour, sugar, and buttermilk. The flavor will be slightly richer and less sweet than the cake mix version.
2. How do I stop the peppermint kisses from melting?
After pressing the kiss into each warm cookie, transfer the baking sheet to the refrigerator for 10 minutes to help the chocolate keep its shape.
3. Can I freeze these cookies after baking?
Definitely. Let cookies cool completely, then freeze in layers with parchment paper between them. They’ll stay fresh for up to 2 months and taste just as delicious once thawed.
