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Red Velvet Santa Cookies Recipe

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★★★★★

4.9 from 134 reviews

Festive and indulgent Red Velvet Santa Cookies packed with chocolate chips, marshmallows, and crushed peppermint, topped with a sweet icing glaze and holiday sprinkles. These chewy, gooey center cookies are perfect for holiday celebrations and Santa’s treat plate.

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: Preheat your oven to 410º F and line two baking sheets with silicone baking mats for easy cookie removal and even baking.
  2. Cream Butter and Sugar: In a large mixing bowl, use a mixer on medium speed to cream the cubed unsalted butter and sugar together for about 3 minutes until light and fluffy.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, mixing well after each addition, then stir in pure vanilla extract.
  4. Mix in Red Food Coloring: Add the red food coloring and beat at low speed until fully combined to achieve that classic red velvet color.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, all-purpose flour, unsweetened cocoa powder, baking soda, cornstarch, and kosher salt.
  6. Form Cookie Dough: Slowly add the dry flour mixture to the wet butter mixture on low mixer speed until a soft dough forms.
  7. Add Mix-ins: Fold in semi-sweet chocolate chips, mini marshmallows, and crushed peppermint candies into the dough evenly.
  8. Chill Dough: Refrigerate the dough uncovered for about 20 minutes to make it easier to scoop and shape.
  9. Shape Cookies: Use a large cookie scoop to portion out 3.5 oz dough balls. Place 4 dough balls staggered on each prepared baking sheet and lightly press them to slightly flatten.
  10. Bake Cookies: Bake for 8-11 minutes at 410º F, ensuring not to overbake. Cookies should be slightly gooey in the center when removed.
  11. Cool Cookies: Allow the cookies to cool completely on the baking sheets before decorating.
  12. Prepare Icing: Mix powdered sugar and milk in a small bowl, whisking until thick and smooth. Adjust powdered sugar to achieve desired thickness.
  13. Decorate Cookies: Spread a circular layer of icing on top of each cooled cookie. Add edible chocolate chip cookie dough pieces, white chocolate chips, and mini marshmallows on top.
  14. Finish Topping: Drizzle additional icing over the toppings and sprinkle holiday sprinkles to complete the festive look.

Notes

  • Storage: Keep cookies in an airtight container for up to one week to maintain freshness.
  • Freezing: Cookies can be frozen for up to one month. Stack with parchment paper between layers to prevent icing from sticking.
  • Baking Tip: Avoid overbaking to keep the centers soft and chewy, perfect for a gooey texture.

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

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