Red Velvet Santa’s Cookies Recipe

Introduction

These Red Velvet Santa’s Cookies bring a festive twist to traditional holiday treats. With a rich red dough, chocolate chips, and a sweet glaze topped with marshmallows and sprinkles, they’re perfect for sharing during Christmas celebrations.

Ingredients

• 2 sticks unsalted sweet cream butter, cut into cubes
• 1 ½ cups granulated sugar
• 2 large eggs, at 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
• 1 ¼ cups powdered sugar
• 2 tablespoons milk
• ½ cup edible chocolate chip cookie dough
• ½ cup mini marshmallows (for decoration)
• ⅛ cup white chocolate chips
• ¼ cup holiday sprinkles

Instructions

1. Step 1: Heat your oven to 410°F and line two baking sheets with silicone mats. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the cubed butter and granulated sugar on medium speed for about 3 minutes until pale and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each. Then pour in the vanilla extract and blend until fully combined.
4. Step 4: Add the red food coloring and mix on low speed until the dough is a deep, even red color.
5. Step 5: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt.
6. Step 6: Slowly add the dry ingredients to the butter mixture on low speed, mixing until a soft, uniform dough forms.
7. Step 7: With the mixer on low, fold in the semi-sweet chocolate chips until evenly distributed.
8. Step 8: Chill the dough in the refrigerator for about 20 minutes, uncovered.
9. Step 9: Using a cookie or ice cream scoop (around 3.5 oz), portion the dough and roll each into a tall, rounded mound.
10. Step 10: Place 4 dough balls on each prepared baking sheet, spacing them in a staggered pattern. Press down gently on each to slightly flatten the top.
11. Step 11: Bake for 8–11 minutes until cookies are set at the edges but still soft and slightly gooey inside. Allow to cool on the baking sheets.
12. Step 12: Whisk powdered sugar and milk together in a small bowl until thick and smooth to make the icing.
13. Step 13: Spread a circle of icing on each cookie, then decorate with small pieces of edible cookie dough, mini marshmallows, and white chocolate chips. Drizzle some extra icing on top and sprinkle with holiday sprinkles.

Tips & Variations

• For a softer cookie, reduce baking time slightly and watch closely to keep the centers gooey.
• Swap semi-sweet chocolate chips for white chocolate chips or festive colored candies for variety.
• Chill the dough longer if it feels too sticky to shape easily.
• Try crushed peppermint candy instead of candy canes for a finer texture in the mix-ins.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies in a sealed container for up to 3 months. To reheat, allow to come to room temperature or warm briefly in a low oven to soften the chocolate and marshmallows.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Yes, but cake flour gives a lighter, tender texture. If using all all-purpose flour, the cookies may be slightly denser.

What if I don’t have red food coloring?

Red food coloring is key for the signature red velvet look. You can try natural alternatives like beet juice, but the color might be less vibrant.

Red Velvet Santa’s Cookies Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 86 reviews

Red Velvet Santa’s Cookies are festive and uniquely decorated Christmas cookies bursting with rich cocoa flavor, classic red velvet color, and indulgent chocolate chips. These soft, chewy treats are finished with a smooth powdered sugar glaze and topped with mini marshmallows, white chocolate chips, cookie dough pieces, and colorful holiday sprinkles. Perfect for holiday celebrations and cookie exchanges, they combine a delightful texture with seasonal charm.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks unsalted sweet cream butter, cut into cubes
• 1 ½ cups granulated sugar
• 2 large eggs, at 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

Decorations

• 1 cup mini marshmallows
• 1 cup crushed candy canes
• 1 ¼ cups powdered sugar
• 2 tablespoons milk
• ½ cup edible chocolate chip cookie dough
• ½ cup mini marshmallows (for topping)
• ⅛ cup white chocolate chips
• ¼ cup holiday sprinkles

Instructions

1. Heat the Oven: Preheat your oven to 410°F and prepare two baking sheets by lining them with silicone mats. Set the sheets aside for later use.
2. Cream the Butter and Sugar: Place the cubed butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Whip on medium speed for about 3 minutes until the mixture becomes pale and fluffy.
3. Add Eggs and Flavoring: Crack in the eggs one at a time, blending well after each. Then pour in the vanilla extract and mix until fully incorporated.
4. Add the Color: Pour the red food coloring into the mixture, stirring on low speed until the dough turns a deep, even red color.
5. Combine the Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt.
6. Bring the Dough Together: Slowly add the dry ingredient mixture to the butter mixture while running the mixer on low speed. Continue mixing until the dough is soft and uniform.
7. Mix in the Chocolate Chips: Keep mixing on low and add the semi-sweet chocolate chips, blending just until evenly distributed.
8. Chill the Dough: Transfer the dough bowl to the refrigerator without covering it and chill for about 20 minutes to firm up.
9. Shape the Cookies: Using a cookie or ice cream scoop (about 3.5 ounces per scoop), portion out the dough. Roll each portion into a tall, rounded mound with your hands.
10. Prepare the Baking Sheets: Place 4 dough balls per baking sheet in a staggered pattern. Gently press down each ball to slightly flatten the top.
11. Bake: Bake the cookies for 8 to 11 minutes until the edges are set but the centers remain soft and slightly gooey. Allow the cookies to cool on the baking sheets.
12. Make the Icing: Whisk together the powdered sugar and milk in a small bowl until you have a thick, smooth glaze.
13. Decorate: Spread a circle of icing on each cooled cookie. Then top with small pieces of edible chocolate chip cookie dough, mini marshmallows, and white chocolate chips. Drizzle additional icing over the top as desired and finish by sprinkling holiday decorations for a festive touch.

Notes

• Using room temperature eggs helps them incorporate more easily into the batter.
• Chilling the dough is essential to avoid spreading and to achieve the desired cookie texture.
• Baking time may vary slightly depending on your oven; start checking at 8 minutes to avoid overbaking.
• For best results, use a silicone mat or parchment paper to prevent sticking and promote even baking.
• Decorations like candy canes or holiday sprinkles can be customized to suit your preference or holiday theme.
• If you don’t have cake flour, you can substitute it by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.

Keywords: Red Velvet Cookies, Christmas Cookies, Holiday Cookies, Festive Cookies, Chocolate Chip Cookies, Soft Cookies