As the holiday season approaches, my kitchen transforms into a wonderland of warmth and cheer. The first time I crafted these Red Velvet Santa Cookies, it was a delightful twist to my traditional baking routine. With their vibrant red hue and deliciously soft texture, they not only bring a dash of festive spirit but also become the star of any gathering.
Picture this: the rich aroma of buttery cocoa wafts through the air, mingling with the sweetness of semi-sweet chocolate chips and crushed peppermints. Each bite is a soft, gooey invitation to savor moments spent with family and friends. Perfect for cookie platters or as a special treat enjoyed by the fireplace, these cookies promise to keep the holiday spirit alive.
Join me in this baking adventure, and let’s make these enchanting Red Velvet Santa Cookies together, filling our homes with joy and deliciousness!
Why are Red Velvet Santa Cookies a must-try?
Festive Delight: These cookies are not just delicious; their vibrant red hue makes them a stunning centerpiece for your holiday gatherings.
Gooey Goodness: Baked to perfection, they boast a soft, slightly gooey center that melts in your mouth, making them an instant favorite.
Crowd-Pleasing: With a blend of semi-sweet chocolate, mini marshmallows, and peppermint, they cater to a variety of taste buds.
Quick and Easy: This recipe comes together in just over 30 minutes, allowing you to whip up a batch without taking up your whole day.
Perfect for Gifting: Packaged nicely, these cookies make thoughtful, homemade gifts that spread joy and warmth during the season—just like my favorite holiday treats.
Red Velvet Santa Cookies Ingredients
Get ready to whip up these festive delights!
For the Cookies
• Unsalted butter – 2 sticks, cubed – Use room temperature for easy blending into a fluffy mixture.
• Sugar – 1 ½ cups – Sweetens the cookies, creating a perfectly balanced flavor.
• Large eggs – 2, room temperature – Helps achieve a moist texture; let them sit out before baking.
• Pure vanilla extract – 1 tsp – Adds a warm, aromatic depth to the cookie flavor.
• Red food coloring – 2 tsp – The star ingredient that gives these cookies their festive hue!
• Unsweetened cocoa powder – ¼ cup – Infuses a rich chocolate flavor to complement the sweetness.
• Baking soda – 1 tsp – This leavening agent helps the cookies rise beautifully.
• Cornstarch – 1 tsp – A secret ingredient for a soft and chewy texture.
• Kosher salt – ½ tsp – Enhances overall flavors, balancing sweetness.
• Cake flour – 1 cup – Creates a tender crumb that’s essential for these Red Velvet Santa Cookies.
• All-purpose flour – 1 ¾ cup – Gives structure while keeping the cookies light.
• Semi-sweet chocolate chips – 1 ½ cups – A delightful burst of chocolate in every bite.
• Mini marshmallows – 1 cup – Adds a gooey, sweet surprise that every cookie lover will enjoy.
• Crushed peppermints – 1 cup – Introduces a refreshing crunch and festive flavor.
For the Icing
• Powdered sugar – 1 ¼ cups – The base for your icing, adding sweetness and a smooth finish.
• Milk – 2 tbsp – Adjusts the icing consistency for easy spreading.
For the Toppings
• Edible chocolate chip cookie dough – ½ cup – A fun, edible treat that elevates these cookies even more.
• Mini marshmallows – ½ cup – Additional gooey goodness to top off your creations.
• White chocolate chips – ⅛ cup – Adds a beautiful contrast and creamy flavor.
• Holiday sprinkles – ¼ cup – The sparkly finishing touch that makes these cookies irresistible.
Gather these ingredients to begin crafting unforgettable Red Velvet Santa Cookies that will surely delight your holidays!
How to Make Red Velvet Santa Cookies
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Preheat: Start by preheating your oven to 410º F (210º C). Line 2 baking sheets with silicone baking mats for easy cleanup and perfect cookie release.
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Cream: In a large mixing bowl, cream the cubed unsalted butter and sugar together on medium speed for about 3 minutes, until the mixture is light, fluffy, and pale in color.
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Incorporate Eggs: Add the room temperature eggs one at a time to the butter mixture, mixing well after each addition. Stir in the pure vanilla extract for that delightful aroma.
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Color and Blend: Gradually add the red food coloring and beat at low speed until completely combined, creating that beautiful festive hue.
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Mix Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt. This step ensures even distribution of the dry ingredients.
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Combine: With the mixer on low speed, slowly add the dry ingredients to the butter mixture, beating until a soft, cohesive dough forms.
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Stir In Extras: Gently fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermints until evenly distributed throughout the dough.
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Chill: Refrigerate the dough uncovered for about 20 minutes, allowing it to chill slightly while you prepare your baking sheets.
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Scoop: Use a large cookie scoop to portion out 3.5 oz dough balls. This ensures uniform cookie sizes and even baking.
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Shape: Stagger 4 cookie dough balls on each baking sheet, slightly pressing them down to flatten for even baking.
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Bake: Bake for 8-11 minutes, keeping a close eye on them. The cookies should look slightly gooey in the center—don’t over-bake!
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Cool: Once out of the oven, allow the cookies to cool completely on the baking sheets, allowing their flavors to settle.
For the Icing:
- Whisk Icing: In a small mixing bowl, whisk together the powdered sugar and milk until fully combined. Adjust the icing’s thickness with additional powdered sugar if needed.
For Decorating:
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Spread Icing: Once the cookies are cool, spread icing in a circle on top of each one for a delightful finish.
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Top: Decorate each cookie with pieces of edible cookie dough, white chocolate chips, and mini marshmallows for added flavor and texture.
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Finish: Drizzle more icing on top and finish with holiday sprinkles to make them shine and sparkle!
Optional: For an extra touch, consider drizzling melted chocolate before adding sprinkles.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Red Velvet Santa Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keep them away from direct sunlight to maintain their freshness.
Fridge: For longer storage, keep cookies in the refrigerator for up to a week. Place them in an airtight container to prevent them from absorbing odors.
Freezer: Freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. They will stay fresh for up to 3 months. Thaw at room temperature before serving.
Reheating: To enjoy warm cookies again, pop them in the microwave for 10-15 seconds. This will bring back their gooey goodness and delicious flavor!
What to Serve with Red Velvet Santa Cookies?
Creating a festive atmosphere is easy with the right pairings for these delightful cookies!
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Hot Cocoa: The rich, chocolatey flavor of hot cocoa enhances the cookies’ sweetness while adding a comforting warmth.
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Peppermint Bark: Crunchy and creamy, this treat echoes the cookie’s crushed peppermint for a coherent theme on your dessert table.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream serves as a delightful contrast to the soft, warm cookies, creating a sweet, melting experience.
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Fruit Salad: A fresh, colorful mix of seasonal fruits balances the richness of the cookies, adding a vibrant and healthy element to your spread.
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Sparkling Cider: Toast the season with some bubbly sparkling cider! Its tanginess complements the sweetness of the cookies perfectly.
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Holiday Cheeseboard: Include a selection of cheeses and nuts to balance the sweetness, creating a multi-dimensional flavor experience for your guests.
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Sugar Cookies: Keep the festive spirit going with classic sugar cookies; their simplicity provides a nice contrast to the Red Velvet’s rich flavor.
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Coffee or Espresso: Pair your cookies with a hot cup of coffee or espresso; the bitterness cuts through the sweetness and adds a cozy touch to your dessert moment.
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Marshmallow Fluff Dip: This sweet dip echoes the marshmallow texture in the cookies, inviting guests to enjoy a gooey treat alongside.
Delight your friends and family with these perfect accompaniments that enhance the charm of your Red Velvet Santa Cookies!
Make Ahead Options
These Red Velvet Santa Cookies are a fantastic option for meal prep! You can prepare the cookie dough up to 24 hours in advance by following the first eight steps, then refrigerate it in an airtight container. This will allow the flavors to deepen while maintaining freshness. When you’re ready to bake, simply scoop and flatten the dough onto a baking sheet, allowing for minimal effort on busy days. The icing can also be made ahead and stored in the refrigerator for up to 3 days; just give it a good stir before spreading. This way, you’ll have that festive, delicious aroma filling your home with ease, making your holiday season a bit sweeter!
Expert Tips for Red Velvet Santa Cookies
Chill Dough: Ensure you refrigerate the dough for about 20 minutes. This helps the cookies bake better and maintain their shape while preventing them from spreading too much.
Don’t Over-Bake: Keep a close eye on your cookies in the oven. They should look slightly gooey in the center when you take them out; over-baking can lead to dry cookies.
Room Temperature Ingredients: Use room temperature eggs and butter for smoother mixing. This is key for achieving that light and fluffy texture in your Red Velvet Santa Cookies.
Use Silicone Mats: Line your baking sheets with silicone mats or parchment paper to prevent sticking and promote even baking.
Uniform Size: Use a large cookie scoop to create consistent cookie sizes. This ensures they bake evenly and look appealing on your cookie platter.
Adjust Icing Thickness: If your icing is too thick, add a splash more milk. If it’s too thin, simply mix in some additional powdered sugar until you reach your desired consistency.
Red Velvet Santa Cookies Variations
Feel free to get creative with this recipe, adapting it to your tastes and dietary preferences!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a safe, delicious treat.
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Dairy-Free: Use vegan butter and almond milk to make these cookies dairy-free without skimping on flavor.
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Nutty Twist: Add ½ cup of chopped walnuts or pecans for an extra layer of crunch and richness in every bite.
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Spicy Kick: Mix in 1 tsp of cinnamon or a pinch of cayenne pepper for a surprising warmth that balances the sweetness.
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Chocolate Overload: Replace semi-sweet chocolate chips with dark chocolate chunks for a deeper, more intense chocolate experience.
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Minty Fresh: Use mint extract instead of vanilla for a festive peppermint flavor that pairs beautifully with the crushed peppermints.
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Fruity Update: Fold in ½ cup of dried cranberries or cherries—these add a delightful burst of tartness amidst the sweet flavors.
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Festive Sprinkles: Switch up the holiday sprinkles with edible glitter or themed sprinkles to match your festive decor for an eye-catching finish.
Let your imagination guide you in crafting these cookies and making them uniquely your own!
Red Velvet Santa Cookies Recipe FAQs
How do I choose the right ingredients for my Red Velvet Santa Cookies?
Absolutely! For the best results, use room temperature ingredients like butter and eggs, as they blend more easily and create a lighter texture. Always opt for high-quality unsweetened cocoa powder and pure vanilla extract to enhance the flavor. When selecting red food coloring, look for gel-based varieties for a vibrant color without altering the dough’s consistency.
How do I store my Red Velvet Santa Cookies, and how long will they last?
You can store your cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be kept in the refrigerator for up to a week. Just be sure to store them in a container that prevents them from absorbing any unpleasant odors from the fridge!
Can I freeze Red Velvet Santa Cookies, and if so, how?
Definitely! To freeze your cookies, start by placing them in a single layer on a baking sheet, ensuring they aren’t touching. Freeze until solid, then transfer them to a freezer-safe bag or an airtight container. They can be kept in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature.
What should I do if my cookie dough is too sticky?
No worries! If your dough feels overly sticky, it might benefit from chilling in the refrigerator for an extra 10-15 minutes. This will help it firm up for easier scooping and shaping. Additionally, consider adding a bit more all-purpose flour, about a tablespoon at a time, until the dough is manageable.
Are these cookies suitable for people with allergies or dietary restrictions?
Good question! These Red Velvet Santa Cookies contain common allergens such as eggs and dairy (butter and milk). For a dairy-free version, you can substitute the butter with coconut oil or a vegan butter alternative, and use almond or coconut milk in place of regular milk. Always double-check labels for any other allergens!
Can I make these cookies more festive for special occasions?
Of course! You can get creative by adding different toppings, such as colored sprinkles to match your celebration theme or using festive shaped cookie cutters for fun designs. Drizzling melted white or dark chocolate on top will also add a fancy touch. Enjoy the process!
Irresistible Red Velvet Santa Cookies to Delight Your Holidays
Ingredients
Equipment
Method
- Preheat your oven to 410º F (210º C). Line 2 baking sheets with silicone baking mats.
- In a large mixing bowl, cream the cubed unsalted butter and sugar together on medium speed for about 3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in pure vanilla extract.
- Gradually add red food coloring and beat at low speed until fully combined.
- In a separate bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt.
- Slowly add dry ingredients to the butter mixture, beating until a cohesive dough forms.
- Gently fold in chocolate chips, mini marshmallows, and crushed peppermints.
- Refrigerate the dough uncovered for about 20 minutes.
- Use a large cookie scoop to portion out 3.5 oz dough balls and stagger them on baking sheets.
- Bake for 8-11 minutes, keeping an eye on texture. Cookies should look slightly gooey in the center.
- Cool cookies completely on the baking sheets.
- In a small bowl, whisk together powdered sugar and milk until fully combined.
- Spread icing on top of each cooled cookie.
- Decorate with edible cookie dough, white chocolate chips, and mini marshmallows.
- Drizzle more icing and finish with holiday sprinkles.