The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Nothing captures the magic of the holidays quite like a cookie that’s as beautiful as it is delicious. These Christmas Peppermint Red Velvet Cookies combine everything we love about December baking—rich cocoa flavor, eye-catching red color, cool peppermint, and the irresistible sweetness of white chocolate. They are soft, chewy, and packed with Christmas spirit in every bite.
Perfect for cookie exchanges, holiday gatherings, edible gifts, Santa’s cookie plate, or cozy nights with hot cocoa, these cookies bring festive flavor and gorgeous holiday color. Their striking deep red crumb contrasts beautifully with bright white peppermint pieces, making them one of the prettiest cookies you’ll bake this season.
Let’s dive into what makes this recipe extra special—and how to make a perfect batch every time.
What Makes These Cookies So Good?
1. Classic Red Velvet Flavor
Red velvet is known for its subtle cocoa taste and tender, buttery texture, and this recipe highlights both.
2. Festive Peppermint Crunch
Crushed candy canes add a wintery punch and a satisfying crunch.
3. Soft & Chewy Texture
Cornstarch, melted butter, and the perfect baking time create cookies that stay soft even after cooling.
4. White Chocolate Drizzle
Creamy white chocolate balances the peppermint beautifully.
5. Holiday-Perfect Presentation
Bright red cookies decorated with white chocolate and crushed candy canes look stunning on any cookie platter.
Ingredients
For the Cookies
- 2 ¼ cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- ¾ cup unsalted butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp red liquid food coloring (or more as needed)
- 1 tsp peppermint extract
For the Topping
- 1 cup white chocolate chips (for drizzle)
- ½ cup crushed candy canes
Instructions
1. Prepare the Dry Ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking soda, cornstarch, and salt.
2. Mix Wet Ingredients
- In a separate large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs, vanilla, peppermint extract, and red food coloring. Mix until fully combined.
3. Combine and Chill
- Slowly add the dry ingredients to the wet ingredients and mix until a dough forms.
- Cover and chill the dough for at least 30 minutes (1 hour preferred).
4. Bake
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into 1.5 tbsp balls and place 2 inches apart.
- Bake for 9–11 minutes until edges are set but centers appear slightly soft.
- Cool on a wire rack.
5. Decorate
- Melt white chocolate chips in the microwave and drizzle over cooled cookies.
- Immediately sprinkle crushed peppermint candy on top.
- Allow chocolate to set before storing.
Christmas Peppermint Red Velvet Cookies
Soft, chewy red velvet cookies topped with crushed peppermint and white chocolate drizzle—perfect for Christmas baking and holiday gifting.
Ingredients
Equipment
Method
- Whisk together flour, cocoa powder, baking soda, cornstarch, and salt.
- Mix melted butter with brown sugar and granulated sugar.
- Add eggs, vanilla, red food coloring, and peppermint extract.
- Combine wet and dry ingredients to form dough and chill 30 minutes.
- Scoop dough and bake at 350°F for 9–11 minutes.
- Drizzle with melted white chocolate and top with crushed peppermint.
Notes
For extra minty flavor, add more crushed candy canes to the dough.
Tips for the Best Peppermint Red Velvet Cookies
1. Don’t Overbake
These cookies continue setting as they cool. Remove when the centers look soft.
2. Chill the Dough
This prevents spreading and helps achieve thicker, chewier cookies.
3. Use Gel Food Coloring for Vibrant Red
If the color looks dull, add a bit more.
4. Add Peppermint Wisely
Peppermint extract is strong—1 teaspoon is plenty.
5. Decorate Immediately
The sprinkles must go on the white chocolate while it’s still warm.
Fun Variations
White Chocolate Chip Version
Add ¾ cup white chocolate chips directly into the dough.
Chocolate Peppermint Version
Swap white chocolate drizzle for dark chocolate.
Cookie Sandwich Version
Fill two cookies with peppermint buttercream.
Hot Cocoa Version
Add mini marshmallows and chocolate chunks.
Serving Suggestions
Pairs beautifully with:
- Hot cocoa
- Peppermint mocha
- Eggnog
- Holiday dessert boards
- Christmas party platters
These cookies also make amazing gifts packaged in tins, boxes, or clear bags tied with festive ribbon.
Storage Instructions
- Room temperature: 5–7 days in an airtight container
- Refrigerate: Up to 10 days
- Freeze cookies: Up to 3 months
- Freeze dough balls: Up to 2 months — bake from frozen +2 minutes
