Red Velvet Peppermint Blossom Cookies - Better Batter Gluten Free Flour

Red Velvet Peppermint Blossom Cookies

Looking for a new cookie recipe this holiday season? Red Velvet Peppermint Blossoms are festive, bite-sized cookies which have a fun mix of soft flavor of red velvet cake and the minty punch of […]

YYC red velvet cake mix peppermint cookies
24 Servings
10 Minutes Prep
12 Minutes Cook
Looking for a new cookie recipe this holiday season? Red Velvet Peppermint Blossoms are festive, bite-sized cookies which have a fun mix of soft flavor of red velvet cake and the minty punch of peppermint candy. Substitute dairy-free and egg-free ingredients, too! Your guests will gobble these up!

Ingredients

8 oz (1 block) cream cheese, softened (you may use a good non dairy sub or goat cheese)

1/2 c (1 stick) unsalted butter or df margarine, softened

1 egg (you may use chia gel or flax gel instead)

1 1/2 tsp vanilla

3/4 c Better Batter Corn-Free Powdered Sugar

1 bag white chocolate peppermint Hershey’s kisses (you may use a vegan or nondairy alternative)

Make the cookie dough. In the bowl of a stand mixer, or using a bowl and a handheld mixer, beat the butter and cream cheese together until well combined, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla and beat until well combined. Add the dry cake mix (but not the included packet of frosting) and mix until all dry ingredients have been incorporated. Cover with plastic wrap or transfer to an air tight container. Chill dough at least two hours or up to overnight.

Preheat and prepare the pan. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.

Cookie prep. Place the powdered sugar in a pie plate or other shallow, rimmed plate. Unwrap the white chocolate Kisses.

Roll and bake. Scoop dough with a small, 1 inch cookie scoop or a teaspoon and gently roll into a smooth ball. Roll in powdered sugar. Arrange on the prepared baking sheets, leaving about 1 inch space between cookies. I was able to stagger my rows and fit 15-18 cookies on each baking sheet since they do not spread that much. Bake for 10-12 minutes, rotating the pans halfway through baking. Cookies should be soft and puffed, but not dried out. Remove from the oven and immediately press a chocolate kiss into the center of each cookie. Let cool on the pan 5-10 minutes before transferring to a wire rack to cool completely. Repeat with remaining cookie dough balls. Makes approximately 45 cookies.

NOTE: The Hershey Kisses will melt and partially lose their shape. I used a toothpick to gently smooth down the top. Let chocolate re-solidify completely before stacking and storing in an air tight container for up to a week.

Adapted from Paula Deen recipe

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