Description
Delicious red velvet cookies filled with peppermint cream, perfect for the holiday season.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon peppermint extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the egg, red food coloring, vanilla extract, and peppermint extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Make an indentation in the center of each ball using your thumb.
- Bake for 10-12 minutes, then let cool.
- In a small bowl, mix powdered sugar, milk, and peppermint extract to make the filling.
- Fill the thumbprint indentations with the peppermint cream filling.
Notes
- For a stronger peppermint flavor, increase the amount of peppermint extract in the filling.
- Store cookies in an airtight container for up to a week.
- These cookies can be decorated with crushed candy canes for added festive flair.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg