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Red Velvet Santa Cookies Recipe

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★★★★★

4.5 from 53 reviews

Delightfully festive Red Velvet Santa Cookies combining classic rich red velvet flavor with chocolate chips, marshmallows, and crushed peppermint. Topped with a smooth icing glaze and decorated with cookie dough pieces, white chocolate chips, mini marshmallows, and holiday sprinkles, these cookies are perfect for holiday celebrations and sure to be a favorite with kids and adults alike.

Ingredients

Scale

Cookie 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

  1. Preheat Oven: Set your oven to 410º F and prepare two baking sheets by lining them with silicone baking mats. This ensures cookies won’t stick and bake evenly.
  2. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the cubed butter and sugar together on medium speed for 3 minutes until the mixture is light and fluffy, forming the base for your cookie dough.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Then stir in the pure vanilla extract to enhance flavor.
  4. Add Coloring: Add the red food coloring to the butter mixture and beat on low speed until the color is fully combined and even throughout the dough.
  5. Mix Dry Ingredients: In a separate bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt.
  6. Combine Dry and Wet: Slowly add the dry ingredient mixture into the butter mixture on low speed, mixing just until a soft dough forms. Be careful not to overmix.
  7. Add Mix-Ins: Fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermints, distributing them evenly throughout the dough.
  8. Chill Dough: Refrigerate the dough uncovered for about 20 minutes to chill and firm up, making it easier to scoop and maintaining shape during baking.
  9. Form Cookies: Using a large cookie scoop, measure out about 3.5 ounces of dough per cookie. Place 4 dough balls staggered on each baking sheet and gently press them down to slightly flatten.
  10. Bake: Bake cookies for 8-11 minutes at 410º F. Watch carefully to avoid over-baking; cookies should be slightly gooey in the center when done.
  11. Cool: Let the cookies cool completely on the baking sheets or wire racks before decorating to ensure icing sets properly.
  12. Prepare Icing: In a small bowl, whisk together powdered sugar and milk until smooth and thick. Adjust consistency with more powdered sugar if needed for spreading.
  13. Decorate Cookies: Spread a circle of icing on each cooled cookie. Top with pieces of edible chocolate chip cookie dough, white chocolate chips, and mini marshmallows. Drizzle additional icing over the toppings and finish with holiday sprinkles for a festive touch.

Notes

  • Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
  • Freeze cookies for up to 1 month. Stack layers between parchment paper in an airtight container to prevent icing from sticking.
  • For soft and chewy cookies, avoid overbaking and observe them closely near the end of baking time.

Keywords: Red Velvet Cookies, Holiday Cookies, Christmas Cookies, Festive Cookies, Red Velvet Santa Cookies, Chocolate Chip Cookies, Peppermint Cookies, Christmas Dessert

Find it online: https://cookwithlea.com/red-velvet-santa-cookies-recipe/