Red Velvet Cookies with White Chocolate Peppermint Cream Cheese Frosting

{Countdown to Christmas Cookies Series- Week 1}

Can you believe we are just about 2 months away from Christmas?  Where did this year go?  We all know the next two months are going to fly.

In just a little over a month it will be Thanksgiving.  We’ll all be sitting around the dining table carving turkey, and indulging on way too much mashed potatoes and stuffing.  We don’t even have time to digest the pumpkin pie before it seems like we switch gears and jump right in to the holiday season.  

Now is the time to start planning on what cookies you’ll want to bake up for your holiday gatherings.  Maybe you will be participating in a cookie exchange, or are an avid baker and love to bake an assortment of cookies to have sitting on the buffet table entertaining.  

Every Monday for the next nine weeks, I will be sharing with you a different holiday cookie that you may want to put on your list of cookies to bake this year.  

Nothing says holiday season more than red velvet cakes and cupcakes so I wanted to kick off this series with Red Velvet Cookies.  These are soft and chewy cookies.  What makes these cookies stand out is the frosting.  It blends white chocolate with a hint of peppermint and cream cheese in to a delicious and creamy frosting.  The frosting is truly the hit.  Once you try this frosting, you may want to frost all your holiday cookies with it!  

I don’t recommend rolling the cookies or topping the cookies with any nuts or crushed peppermints.  If you want to add some bling to the cookies, use some pretty red sprinkles or silver ball sprinkles but that is all I would suggest using. 

So grab a glass of milk, and enjoy the next nine weeks as we share the Countdown to Christmas Cookies!  

Red Velvet Cookies with White Chocolate Peppermint Cream Cheese Frosting
Makes 12 sandwiches or 2 dozen single cookies
1 ¼ cup all-purpose flour
1 Tablespoon unsweetened Dutch process cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, softened
¾ cup sugar
2 large eggs
1 teaspoon vanilla
2 Tablespoons buttermilk
1 Tablespoon red food coloring
6oz white chocolate chip morsels
8oz reduced fat cream cheese, softened
¼ cup butter, softened
1 teaspoon peppermint extract
2 ½ cups confectioners sugar

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.
In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt and set aside.
Using an electric mixer on medium low speed cream together butter and sugar.  Gradually add in eggs, followed by vanilla extract, buttermilk and food coloring until combined then add in the dry ingredients.  Stir until well combined.
Drop tablespoon size balls on to lined baking sheets leaving enough room for the cookies to expand.  
Bake for 10 to 12 minutes in a preheated oven.  Let cool for a few minutes on baking sheet then transfer to wire rack to cool completely before frosting.  

To make frosting-

Melt white chocolate chip morsels in a double boiler on the stove or in a glass bowl using 50% power for 1-1 minute and 30 seconds and stir until creamy.  Set aside to cool.
Using an electric mixer on medium low speed combined cream cheese and butter until well combined.  Add in cooled white chocolate followed by peppermint extract until creamy.  Slowly add in confectioners sugar about ½ a cup at a time until all is added in and blend until creamy.  
Spoon frosting on to inside of a cooled cookie, top with another cookie and gently push down on cookie.  
For individual cookies, frost tops of cookies.

Cream butter and sugar.  Add eggs.
And vanilla extract.
Add buttermilk.
Add red food coloring.
Add in dry ingredients.
Drop tablespoon size balls on parchment lined baking sheets and bake for 10-12 minutes in a 350 degree oven.
After cookies are cooled frost with White Chocolate Peppermint Cream Cheese Frosting.

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  1. i LOVE that you combined red velvet and mint, YUM!!!!! I can’t wait to see all the other cookie recipes you’ll be posting over the next few weeks 🙂

  2. These are fantastic. I love whoopie pies and what a perfect one for the holidays. I would love it if you would mention this on my Virtual Cookie Exchange with a link to these and your site. I know everyone That visits my exchange would love these. Since I’m posting this comment from my cell phone so I don’t have the link. Simply go to my blog and look at the right for “Virtual Cookie Exchange” and I almost forgot I have a giveaway to go with it.

  3. I’d love to make these for a cookie exchange. Is there a way to double this so that I can get 4 doz sandwich cookies in one batch? Just wondering. Thanks for sharing your recipe! Kelli

  4. Hi Kelli! You can definitely double this recipe. If you are not making them in to the sanwich cookies, you may not need to double the frosting recipe. These should be a big hit at your cookie exchange! Let me know how they turn out!

  5. Hi Kelli- You can store these in air tight containers if they aren’t frosted. Once frosted, store in containers in the refrigerator. These do freeze well. Freeze them in freezer safe containers or bags unfrosted and when ready to eat, thaw at room temperature and frost.

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