Description
These Red Velvet Santa Cookies are a festive treat perfect for the holiday season, combining rich red velvet flavor with fun toppings.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 410º F.
- Line 2 baking sheets with silicone baking mats and set aside.
- In a large mixing bowl, cream the butter and sugar on medium speed for 3 minutes until fluffy and light in color.
- Add one egg at a time, stirring in the vanilla after both eggs.
- Add the red food coloring and beat at low speed until combined.
- In a separate bowl, whisk together flour, cocoa, baking soda, cornstarch, and salt.
- With the mixer on low, slowly add the flour mixture to the butter mixture until a soft dough forms.
- Mix in the chocolate chips, mini marshmallows, and crushed peppermint.
- Refrigerate the dough uncovered for about 20 minutes or until chilled.
- Use a large cookie scoop to create 3.5 oz dough balls and stagger them on the baking sheet, lightly pressing them to flatten.
- Bake for 8-11 minutes, being careful not to over-bake; the center should be slightly gooey.
- Allow the cookies to cool completely.
Notes
- For best results, make sure the butter is softened to room temperature before starting.
- Do not skip refrigerating the dough to achieve the right texture.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg