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Santa’s Cookies Red Velvet Christmas Cookies

Santa's Cookies Red Velvet Christmas Cookies for Festive Joy

Santa’s Cookies Red Velvet Christmas Cookies are a delightful treat filled with semi-sweet chocolate chips and mini marshmallows, perfect for festive celebrations.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Unsalted Butter Cubed, at room temperature.
  • 1 cup Granulated Sugar Can substitute with light brown sugar.
  • 2 large Large Eggs At room temperature.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
  • 1 tablespoon Super Red Food Coloring
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda Check expiration date.
  • 1 tablespoon Cornstarch
  • 1 teaspoon Kosher Salt Omit if using salted butter.
  • 1 cup Cake Flour Gluten-free flour can work as a substitute.
  • 1 cup All-Purpose Flour Can swap with gluten-free flour.
For the Mix-ins
  • 1 cup Semi-sweet Chocolate Chips Milk or dark chocolate chips are good alternatives.
  • 1 cup Mini Marshmallows Can cut regular marshmallows if needed.
For Toppings
  • 1 cup Crushed Candy Canes For a festive crunch, optional.
  • 1 cup Icing Mix powdered sugar with milk or use cream cheese.

Equipment

  • Electric mixer
  • Mixing bowls
  • baking sheet
  • parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients.
  2. In a large mixing bowl, cream the cubed unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add large eggs, one at a time, and then the vanilla extract, blending until smooth.
  4. Stir in the super red food coloring and unsweetened cocoa powder until fully combined.
  5. In a separate bowl, whisk together baking soda, cornstarch, cake flour, all-purpose flour, and kosher salt. Gradually mix into the wet ingredients.
  6. Fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed.
  7. Scoop dough into balls and chill in the refrigerator for at least 30 minutes.
  8. Arrange dough balls on a prepared baking sheet and bake for 10-12 minutes.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate with icing and toppings.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 80mgPotassium: 50mgSugar: 8gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Ensure eggs are at room temperature and don’t skip the chilling step for best results.

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