Introduction

Red Velvet Santa Cookies are a festive treat packed with chocolate, peppermint, and marshmallows, perfect for holiday celebrations. These soft, chewy cookies are easy to make and decorated with a sweet icing and colorful toppings to delight both kids and adults alike.

The image shows a stack of two thick red velvet cookies on a white square plate. Each cookie has a deep red color with visible cream cheese chunks inside. The top cookie is covered with a layer of white icing that is drizzled across the surface, decorated with large brown cookie dough pieces and sprinkled with round red, green, and white candy sprinkles. The bottom cookie also has some white drizzle and candy pieces visible around the edges. The plate sits on a white marbled surface with a blurred background that includes a red-and-white checkered cloth and a white mug. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 sticks unsalted butter, cubed
1 ½ cups sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
2 tsp red food coloring
¼ cup unsweetened cocoa powder
1 tsp baking soda
1 tsp cornstarch
½ tsp kosher salt
1 cup cake flour
1 ¾ cup all-purpose flour
1 ½ cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup peppermints, crushed

Icing Ingredients:

1 ¼ cup powdered sugar
2 tbsp milk

Topping Ingredients:

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 410º F and line 2 baking sheets with silicone baking mats. Set aside.
Step 2: In a large mixing bowl, cream the butter and sugar on medium speed for 3 minutes until fluffy and light in color.
Step 3: Add the eggs one at a time to the butter mixture, mixing well after each addition, then stir in the vanilla extract.
Step 4: Add red food coloring and beat at low speed until fully combined.
Step 5: In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt.
Step 6: Gradually add the flour mixture to the wet ingredients with the mixer on low speed until a soft dough forms.
Step 7: Fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermints.
Step 8: Refrigerate the dough uncovered for about 20 minutes until chilled.
Step 9: Use a large cookie scoop to form 3.5 oz dough balls. Place four dough balls on each baking sheet, staggered, and lightly press to flatten slightly.
Step 10: Bake for 8-11 minutes. Be careful not to over-bake; cookies should be slightly gooey in the center.
Step 11: Allow cookies to cool completely before icing.
Step 12: For the icing, whisk powdered sugar and milk in a small bowl until thick and smooth. Add more powdered sugar if needed.
Step 13: Spread a circle of icing on each cookie, then top with cookie dough pieces, white chocolate chips, and mini marshmallows.
Step 14: Drizzle more icing on top and finish with holiday sprinkles.

Tips & Variations

For a softer cookie, avoid over-baking and remove cookies from the oven as soon as the edges start to set.
Substitute peppermint with crushed candy canes or use different colored sprinkles for variety.
Use silicone baking mats or parchment paper to prevent sticking and ensure even baking.

Storage

Store cookies in an airtight container at room temperature for up to one week. To freeze, layer cookies with parchment paper in an airtight container and freeze for up to one month. Thaw at room temperature before serving. Reheat gently if desired, but be careful not to melt the toppings.

How to Serve

The image shows a stack of two large, thick red velvet cookies on a white square plate with a white marbled surface background. Each cookie has a rich red color with visible creamy white chocolate chips inside. The top cookie is decorated with a drizzle of white icing and topped with small chunks of light brown cookie dough and colorful sprinkles in red, green, white, and a few tiny brown round beads, giving a festive look. The icing drips slightly down the sides of the cookies, enhancing the texture and making them look soft and chewy. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of semi-sweet?

Yes, you can substitute regular, dark, or even white chocolate chips based on your preference. Each will give a slightly different flavor but work well in this recipe.

What can I do if I don’t have cake flour?

You can make a cake flour substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift together before measuring for best results.