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.