Introduction

Red Velvet Santa Cookies combine festive flavors and textures in a delightful treat that’s perfect for the holiday season. These soft, chewy cookies pack in peppermint, chocolate, marshmallows, and a touch of cocoa, finished with colorful icing and sprinkles. They’re easy to make and sure to impress at any Christmas gathering.

The image shows a single large round cookie with a thick base layer of deep red color and soft, cake-like texture. On top, there is a layer of white cream spread evenly, holding small round chocolate chip cookie pieces scattered across the surface. The white cream is also decorated with red, green, and white round sprinkles, small green leaf-shaped sprinkles, and tiny red and white balls. White cream is drizzled over the top in thin stripes, adding texture and detail. The cookie rests on a simple white square plate with a white marbled background. 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. Line 2 baking sheets with silicone baking mats and set aside.
Step 2: In a large mixing bowl, cream the cubed 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. Stir in the vanilla extract.
Step 4: Add the red food coloring and beat on low speed until fully combined.
Step 5: In a separate bowl, whisk together cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt.
Step 6: With the mixer on low, gradually add the flour mixture to the butter mixture and beat until a soft dough forms.
Step 7: Fold in the semi-sweet chocolate chips, mini marshmallows, and crushed peppermint.
Step 8: Refrigerate the dough uncovered for about 20 minutes or until chilled.
Step 9: Use a large cookie scoop to portion 3.5 oz dough balls. Place 4 dough balls on each baking sheet, staggering their placement. Lightly press each ball to slightly flatten.
Step 10: Bake for 8–11 minutes, watching carefully to avoid over-baking; cookies should be slightly gooey in the center.
Step 11: Let the cookies cool completely on the baking sheets.
Step 12: For the icing, whisk powdered sugar and milk in a small bowl until thick and smooth. Add more powdered sugar if needed for consistency.
Step 13: Spread a circle of icing on each cooled cookie. Top with pieces of edible cookie dough, white chocolate chips, and mini marshmallows.
Step 14: Drizzle additional icing over the toppings and sprinkle with holiday sprinkles for a festive finish.

Tips & Variations

For a softer cookie, be careful not to over-bake; remove from oven as soon as edges are set but centers remain slightly gooey.
You can substitute crushed candy canes for the peppermints for a stronger mint flavor.
If you prefer, use store-bought red velvet cake mix to simplify the flour and cocoa measurements.
Swap mini marshmallows for chopped white chocolate chunks for a different texture.

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 in the microwave for a few seconds to refresh softness if desired.

How to Serve

A large round red cookie base topped thickly with white frosting that covers the entire surface. On top of the frosting are pieces of small brown cookie dough chunks and a mix of red, green, and white confetti-style sprinkles, including round and cylindrical shapes. White frosting is drizzled lightly over the toppings, adding texture and shine. The cookie sits on a white square plate placed on a white marbled surface. In the blurred background, a glass of milk and more cookies can be seen. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and refrigerate the dough for up to 24 hours before baking. This resting time can help deepen the flavors and improve texture.

What if I don’t have cake flour?

If you don’t have cake flour, you can substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch. Sift together before using.