Santa’s Red Velvet Christmas Cookies Recipe
Introduction
Santa’s Cookies, also known as Red Velvet Christmas Cookies, are a festive and delightful treat perfect for the holiday season. These soft, chocolaty cookies are topped with icing, mini marshmallows, and holiday sprinkles for a fun and colorful presentation.
Ingredients
- 2 sticks unsalted sweet cream butter, cubed
- 1 ½ cups sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup candy canes, crushed
Icing
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
Toppings
- ½ cup edible chocolate chip cookie dough
- ½ cup mini marshmallows
- ⅛ cup white chocolate chips
- ¼ cup holiday sprinkles
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit. Line 2 baking sheets with silicone liners and set aside.
- Step 2: In the bowl of a stand mixer, cream the butter and sugar on medium speed for 3 minutes until light and fluffy.
- Step 3: Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract after the eggs are mixed in.
- Step 4: Add the red food coloring and beat on low speed until fully combined.
- Step 5: In a large bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt.
- Step 6: Slowly add the dry ingredients to the butter mixture on low speed, mixing until a soft dough forms.
- Step 7: Beat in the semi-sweet chocolate chips on low speed until evenly distributed.
- Step 8: Refrigerate the dough uncovered for about 20 minutes to chill.
- Step 9: Using a cookie scoop or ice cream scoop, portion the dough into 3.5-ounce balls. Shape each into a tall ball with your hands.
- Step 10: Place 4 dough balls on each baking sheet, staggering them. Lightly press down each ball to slightly flatten.
- Step 11: Bake at 410 degrees for 8 to 11 minutes. The cookies should be slightly gooey in the center. Let them cool on the baking sheet.
- Step 12: Prepare the icing by whisking together powdered sugar and milk until thick and smooth.
- Step 13: Spread icing in a circle over each cooled cookie.
- Step 14: Top each cookie with edible cookie dough, white chocolate chips, and mini marshmallows. Drizzle more icing on top with a spoon.
- Step 15: Finish by sprinkling holiday sprinkles on each cookie for a festive look.
Tips & Variations
- For extra peppermint flavor, fold some crushed candy canes directly into the cookie dough before chilling.
- Use gel food coloring for a more vibrant red without altering dough consistency.
- Substitute mini chocolate chips for white chocolate chips if preferred in the dough or toppings.
- Chill dough longer if it feels too soft to handle; this helps maintain shape during baking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. Reheat gently in a microwave for 10-15 seconds to soften the icing before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookie dough ahead of time?
Yes, the dough can be made and refrigerated for up to 24 hours before baking. This can enhance the flavors and make the dough easier to handle.
What if I don’t have cake flour?
You can substitute cake flour by measuring all-purpose flour, removing 2 tablespoons per cup, and replacing with cornstarch to keep the texture soft.
PrintSanta’s Red Velvet Christmas Cookies Recipe
Santa’s Cookies, also known as Red Velvet Christmas Cookies, are festive, soft, and gooey treats perfect for the holiday season. These cookies combine the rich flavors of red velvet with chocolate chips, mini marshmallows, and crushed candy canes for a delightful twist. Topped with a sweet glaze, edible cookie dough, white chocolate chips, and colorful holiday sprinkles, they are visually festive and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: Approximately 16 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 2 sticks unsalted sweet cream butter, cubed
- 1 ½ cups sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed candy canes
Icing
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
Toppings
- ½ cup edible chocolate chip cookie dough
- ½ cup mini marshmallows
- ⅛ cup white chocolate chips
- ¼ cup holiday sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 410 degrees Fahrenheit. Line two baking sheets with silicone liners and set aside.
- Cream Butter and Sugar: In a stand mixer bowl fitted with a paddle attachment, add the cubed butter and sugar. Beat on medium speed for about 3 minutes until the mixture is light in color and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. After both eggs are incorporated, blend in the vanilla extract.
- Add Red Food Coloring: Pour in the red food coloring and beat on low speed until evenly mixed into the batter.
- Combine Dry Ingredients: In a separate large bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt until well combined.
- Mix Dry Ingredients into Wet: Slowly add the flour mixture to the butter mixture while the mixer runs on low speed. Continue mixing until a soft dough forms.
- Incorporate Chocolate Chips: With the mixer still on low, gently mix in the semi-sweet chocolate chips until evenly distributed.
- Chill Dough: Place the dough uncovered in the refrigerator for about 20 minutes to chill and firm up.
- Form Dough Balls: Using a cookie scoop or ice cream scoop (approximately 3.5 oz per scoop), portion out dough balls. Shape each into a tall ball with your hands.
- Arrange and Flatten: Place four dough balls onto each prepared baking sheet, staggering them to allow space. Lightly press down each ball to slightly flatten.
- Bake Cookies: Bake in the preheated oven at 410°F for 8 to 11 minutes. The cookies should be slightly gooey in the center when done.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet to set.
- Prepare Icing: In a small bowl, whisk together the powdered sugar and milk until you achieve a thick glaze.
- Decorate Cookies: Spread a circle of icing on each cooled cookie. Top with edible chocolate chip cookie dough, white chocolate chips, and mini marshmallows. Drizzle additional icing over the toppings.
- Add Sprinkles: Finish by sprinkling holiday sprinkles over the top for a festive touch.
Notes
- For best results, ensure eggs are at room temperature before mixing.
- Use silicone liners or parchment paper to prevent cookies from sticking and for easy cleanup.
- The high baking temperature (410°F) helps achieve a slight gooey center while fully cooking the outside.
- Adjust baking time slightly depending on your oven for perfect texture.
- Chilling the dough before baking helps maintain shape and texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: Red Velvet Cookies, Christmas Cookies, Holiday Cookies, Festive Cookies, Chocolate Chip Cookies, Red Velvet Dessert
