These cookies are quite possibly my mother’s favorite thing I’ve ever made her. Yes, these cookies are that delicious. If you are a red velvet cake fan like my momma is, then you must try this cookie this holiday season. Rich cream cheese frosting pairs perfectly with festive peppermint. But if you’re not too into red velvet, leave out the red food coloring and add 1 ounce melted chocolate into the batter. Chocolate pairs well with everything!
Melissa L Brinley, Test Kitchen Professional
- 3⁄4 cup butter, softened and divided
- 1 cup sugar
- 1 large egg
- 11⁄2 cups self-rising flour
- 31⁄2 tablespoons natural unsweetened cocoa powder
- 2 teaspoons red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 3⁄4 teaspoon peppermint extract
- 4 ounces cream cheese, softened
- 2 cups confectioners’ sugar
- 1⁄2 cup crushed soft peppermints
- Preheat oven to 375°. Line baking sheets with parchment paper. Set aside.
- In a large bowl, beat 1⁄2 cup butter and sugar at medium speed with an electric mixer until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add egg, beating until combined.
- In a medium bowl, whisk together flour and cocoa. Add flour mixture to butter mixture; beat until combined. Add food coloring, vinegar, and extracts, beating until combined. Using a tablespoon or a 1-inch spring-loaded scoop, place dough 2 inches apart on prepared pans.
- Bake until almost firm, approximately 10 minutes. Let cool on pans 5 minutes. Remove from pans, and let cool completely on wire racks.
- In a large bowl, beat remaining 1⁄4 cup butter and cream cheese at medium speed with an electric mixer until smooth. Gradually add confectioners’ sugar, beating until combined. Spread cream cheese mixture over cookies; sprinkle with peppermint. Store unfrosted cookies in an airtight container up to 5 days.
Recipe courtesy of Taste of the South magazine