Last Updated on December 17, 2022 by Kimberly Stroh

Oh my goodness – these are some of the most delicious cookies to come out of my kitchen during the holiday season. They are Red Velvet Stuffed Cookies With Peppermint Crunch. What makes them so ah-mazing is the combined texture combination of the creamy stuffing and the outer layer of peppermint crunch. They will be the star of any cookie swap and they’re perfect with coffee.

One of my favorite parts of holiday baking is seeing my center island loaded with tons of cookies. There’s something about baking that just keeps me in the Christmas spirit. These come together pretty quickly, you just have to wait for the cookie to cool before adding your frosting.

The cookie itself is soft and you won’t be able to stop eating at one. Red Velvet Stuffed Cookies are definitely my kid’s favorites. Save the recipe and make them again for Valentine’s Day – just don’t add the peppermint. You could substitute sprinkles instead.

Related Post: Snowflake Christmas Cookies

Red Velvet Stuffed Cookies With Peppermint Crunch

Using a standing mixer, beat together until smooth the butter, sugar, and brown sugar. Beat in one egg at a time until combined. Beat in the vanilla, vinegar and red food coloring until combined.

In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine. Gradually beat in the dry ingredients into the wet until combined and a soft dough forms.

Line a cookie sheet with parchment paper. Using a small ice cream scooper, scoop out mounds of dough onto the cookie sheet about 2 inches apart. Place into the fridge for 1 hour.

Preheat the oven to 350 degrees. Once oven is preheated, remove cookie sheet from fridge and place into the oven and bake for 7 mins.

Repeat steps with remaining dough. Once all cookies are baked, dust with powdered sugar.

Frosting Directions: Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream, and peppermint extract until combined, smooth and thick. Scoop frosting into the piping bag.

Match up the cookies to their respective size partners. Using the frosting, pipe a large dollop in the middle of the of the bottom cookie. Carefully push the top cookie onto the frosting and push down so that the frosting can peep out the sides.

Sprinkle the crushed candy canes onto a plate and roll the edges of the cookie into the candy canes.

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Yield: 1 Dozen

Red Velvet Stuffed Cookies With Peppermint Crunch | Christmas

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With a gorgeous festive red color, these Red Velvet Peppermint Crunch Cookies are always a holiday hit.

Prep Time 30 minutes

Cook Time 7 minutes

Additional Time 1 hour

Total Time 1 hour 37 minutes

Ingredients

• 1/2 C unsalted sweet cream butter, softened
• 1 C sugar
• 1/4 C brown sugar, packed
• 2 large eggs
• 2 tsp pure vanilla extract
• 1 tsp white vinegar
• 2 tsp red gel food coloring
• 1 3/4 C flour
• 3 1/2 tsp cocoa powder
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 C powdered sugar

Peppermint frosting:

• 1 C unsalted sweet cream butter, softened
• 4 1/2 C powdered sugar
• 1/4 C heavy whipping cream
• 1 tsp pure peppermint extract
• 2 C crushed candy canes
• 1 disposable piping bag fitted with a star tip

Instructions

1. Using a standing mixer, beat together until smooth the butter, sugar, and brown sugar.
2. Beat in one egg at a time until combined.
3. Beat in the vanilla, vinegar and red food coloring until combined.
4. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and whisk to combine.
5. Gradually beat in the dry ingredients into the wet until combined and a soft dough forms.
6. Line a cookie sheet with parchment paper.
7. Using a small ice cream scooper, scoop out mounds of dough onto the cookie sheet about 2 inches apart. Place into the fridge for 1 hour.
8. Preheat the oven to 350 degrees. Once oven is preheated, remove cookie sheet from fridge and place into the oven and bake for 7 mins. Repeat steps with remaining dough.
9. Once all cookies are baked, dust with powdered sugar.
10. Frosting Directions: Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream, and peppermint extract until combined, smooth and thick. Scoop frosting into the piping bag.
11. Decorating Directions: Match up the cookies to their respective size partners.
12. Using the frosting, pipe a large dollop in the middle of the of the bottom cookie.
13. Carefully push the top cookie onto the frosting and push down so that the frosting can peep out the sides.
14. Sprinkle the crushed candy canes onto a plate and roll the edges of the cookie into the candy canes.

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• 
  Piping Bag and Tips Set on Amazon

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 740Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 98mgSodium: 423mgCarbohydrates: 126gFiber: 1gSugar: 97gProtein: 3g

**Nutrition is calculated by a third party. Actual values may vary.

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