Bake from Scratch

Drop Cookies


Makes about 22 cookies

Recipe by Laura Crandall

Dipped in smooth white chocolate and finished off with soft peppermint candies, these chewy red velvet cookies are sure to satisfy your holiday sweet tooth.

½ cup (113 grams) unsalted butter, softened
⅔ cup (133 grams) granulated sugar
⅓ cup (73 grams) firmly packed light brown sugar
1 large egg (50 grams)
1 tablespoon (15 grams) liquid red food coloring
1 teaspoon (5 grams) distilled white vinegar
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) peppermint extract
1½ cups (188 grams) all-purpose flour
¼ cup (21 grams) Dutch process cocoa powder
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
¼ teaspoon (1.25 grams) baking soda
1 (10-ounce) bag (283.5 grams) white chocolate melting wafers
Garnish: crushed soft peppermint candies

1. Line a baking sheet with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in food coloring, vinegar, and extracts.

3. In a medium bowl, whisk together flour, cocoa, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Using a 1½-tablespoon spring-loaded scoop, scoop dough, and place on prepared pan. Cover and refrigerate for at least 1 hour.

4. Preheat oven to 350°F (180°C). Line 2 baking sheets with

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