Red Velvet Cookies with Peppermint Icing

Dec 12, 2014

Red Velvet Cookies

These cook­ies are so easy to make and are per­fect to take to the office, give to neigh­bors and will of course put super big smiles on the faces of all your fam­i­ly mem­bers. Every­one will be com­ing back for more. My fam­i­ly likes medi­um sized cook­ies so I get 24 — 28 cook­ies per batch.

Ingre­di­ents: 1 Red Vel­vet Cake Mix, 2 Eggs, 1/2 Cup Oil, Ande’s Pep­per­mint Crunch Thins (one small pack­age), 3 Pep­per­mint Can­dy Canes


  1. In a large bowl mix togeth­er cake mix, eggs and oil
  2. Form small/Medium sized balls and place onto ungreased cook­ie sheet about 2 inch­es apart.
  3. Bake in pre­heat­ed oven at 350 for 10 min­utes.

While cook­ies are bak­ing

  • Unwrap Ande’s Pep­per­mint Crunch Thins (one small pack­age)
  • Place 3 Can­dy Canes into a ziploc bag­gie, seal and gen­tly crush can­dy canes. I used an ice cream scoop as a ham­mer.

Icing Your Cook­ie

  • As soon as you remove the cook­ies from the oven place one unwrapped Ande’s Pep­per­mint Crunch Thin on the cen­ter of each cook­ie.
  • Let the Ande’s Pep­per­mint Crunch Thin sit until soft. This only takes a few min­utes.
  • Once the Ande’s Pep­per­mint Crunch Thin is soft, spread the can­dy on top of the cook­ie and sprin­kle with crush can­dy canes.
  • Let sit until the can­dy icing is firm

Enjoy, these are amaz­ing.


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