Name: Santa’s Red Velvet Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 8 tablespoons (1 stick) unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 2 tablespoons cocoa powder; 1 tablespoon red gel food coloring; 1/2 cup buttermilk; 1 teaspoon white vinegar; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt

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Santa’s Red Velvet Cookies are soft, festive red cookies finished with creamy white frosting or a dusting of powdered sugar — they look like holiday snowballs with a cake-like crumb. I’ve baked and tweaked this cookie many seasons, dialing in the right balance of cocoa, tang, and moisture for a reliably tender bite. If you enjoy riffing on red velvet treats, you might also like this Red Velvet Cheesecake Stuffed Cookies for an extra-special holiday surprise.

Why Make This Recipe

They have a tender, cake-like texture with a mild cocoa flavor and vibrant color that makes them perfect for holiday platters.
The cookies are quick to shape and bake — great for cookie exchanges and last-minute baking.
They pair beautifully with cream cheese frosting or white chocolate, giving a creamy contrast to the cocoa notes.
You can make the dough ahead and freeze it, which saves time on busy baking days.
Personal insight: I love these because the tang from the vinegar and buttermilk keeps the crumb soft and unexpected — it makes the cookie taste homemade, not packaged. Also try a contrasting twist like the Black Velvet Cake with Fiery Red Icing if you want dramatic color contrast.

Recipe Overview

Prep time: 20 minutes (plus 30–60 minutes chilling)
Cook time: 9–12 minutes per batch at 350°F (175°C)
Total time: about 1 hour (including chilling)
Servings: 24–30 cookies (1 tablespoon dough per cookie)
Difficulty: Easy — basic creaming and scoop-and-bake technique
Method: Cream butter and sugar, beat in wet ingredients, fold dry ingredients, chill briefly, scoop and bake at 350°F.

My Experience Making This Recipe

I tested this recipe across several ovens and adjusted baking times to prevent overbaking while keeping a soft center. I learned that chilling the dough for 30 minutes helps the cookies hold a gentle domed shape rather than flattening out. Swapping gel food coloring for liquid improved color without thinning the dough.

How to Make Santa’s Red Velvet Cookies

Start by creaming 8 tablespoons (1 stick) unsalted butter with 3/4 cup granulated sugar until light — about 2–3 minutes with a stand mixer. Add 1 large egg and 1 teaspoon vanilla, then whisk in 2 tablespoons cocoa powder, 1 tablespoon red gel food coloring, 1/2 cup buttermilk, 1 teaspoon white vinegar, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Chill the dough 30–60 minutes to firm it up, then scoop 1 tablespoon portions onto a parchment-lined sheet and bake at 350°F (175°C) for 9–12 minutes until edges are set but centers are soft. Cool 5 minutes on the baking sheet, then transfer to a rack and finish with cream cheese frosting, white chocolate chips, or a light dusting of powdered sugar.

Expert Tips for Success

Use gel food coloring instead of liquid to get vivid red without altering dough hydration; start with 1 tablespoon and add a little more if needed.
Cream butter and sugar fully (2–3 minutes) to incorporate air for a lighter texture, but stop once they’re pale — overbeating can collapse structure.
Chill the dough 30–60 minutes; this firms the butter so cookies bake up thicker and develop better flavor. For equipment, use a 1-tablespoon cookie scoop for uniform cookies and an oven thermometer to ensure an accurate 350°F.
Measure flour by spooning into the cup and leveling with a knife — packed flour makes dense cookies.
If you frost with cream cheese frosting, chill cookies first so the frosting holds shape; to avoid bleeding, use a stabilized frosting (add 1 tablespoon cornstarch or 1/2 cup powdered sugar to firm it).

(If you want red velvet breakfast ideas after baking, see this Red Velvet French Toast twist.)

How to Serve Santa’s Red Velvet Cookies

Arrange on a festive platter with sprigs of rosemary (it looks like pine) and dust with powdered sugar for a snowy effect.
Serve warm with a dollop of cream cheese frosting or white chocolate drizzle for parties and cookie swaps.
Pair with hot cocoa, coffee, or a glass of cold milk — the tangy frosting balances rich drinks.
For a gift, stack 4–6 cookies in a clear bag tied with ribbon and a personal note.

(For other red velvet-inspired bakes, try these Red Velvet Brookies.)

Storage and Reheating Guide

Store cooled cookies in an airtight container at room temperature for up to 3 days. If frosted with cream cheese, keep them refrigerated up to 5–7 days in a covered container. To freeze: place unfrosted dough balls on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months; bake from frozen adding 1–2 minutes to bake time. To reheat baked cookies: warm in a 325°F (160°C) oven for 5–7 minutes or microwave one cookie for 8–10 seconds to revive softness without making them soggy.

Recipe Variations

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum; chill dough longer for structure.
Dairy-free: Use vegan butter (stick form) and a dairy-free milk mixed with 1 teaspoon lemon juice as buttermilk substitute; use dairy-free cream cheese for frosting.
Extra-chocolate: Stir in 1/3 cup mini white chocolate chips or dark chocolate chunks for texture contrast.
Santa hat cookies: Top each baked cookie with a small swirl of cream cheese frosting and a mini marshmallow or white chocolate drop to look like a Santa hat.

Nutritional Highlights

These cookies are an occasional treat — expect each cookie to contain sugar, butter (saturated fat), and refined flour.
The recipe provides small amounts of cocoa, which has antioxidants, and using buttermilk adds a little protein and tang.
Allergen note: contains wheat, eggs, and dairy (unless adapted). Serve portion-controlled sizes — one cookie as a typical indulgent serving.

Troubleshooting Common Issues

Cookies spread too thin: The butter was too soft or dough wasn’t chilled. Chill 30–60 minutes and bake again.
Dry, crumbly cookies: You overbaked or used too much flour. Reduce bake time by 1–2 minutes and measure flour correctly.
Red color looks brown after baking: Use gel coloring and avoid overbaking; also increase 1–2 teaspoons of coloring if needed for a brighter hue.

Frequently Asked Questions

Q: Can I make the dough ahead and freeze it?
A: Yes — scoop dough onto a tray, freeze until solid, then store in a freezer-safe bag up to 3 months. Bake from frozen; add 1–2 minutes to the bake time and watch for a set edge.

Q: How do I prevent bleeding of red dye into white frosting?
A: Use gel food coloring to minimize bleed and chill cookies before frosting. Stabilize cream cheese frosting with a little powdered sugar or cornstarch and apply a thin crumb coat, then chill again before finishing decorations.

Q: Can I skip the buttermilk and vinegar?
A: You can substitute 1/2 cup plain yogurt or milk mixed with 1 tablespoon lemon juice (let sit 5 minutes). The acid reacts with baking soda to help rise and adds tang, so don’t omit entirely unless you adjust leavening.

Q: What’s the best way to get a soft center every time?
A: Pull cookies when edges are set but centers still look slightly underdone — carryover heat finishes them. Cool on the baking sheet for 5 minutes before moving to a rack; that preserves a tender interior.

Conclusion

For a quick, crowd-pleasing version and step-by-step inspiration, check out this Santa Red Velvet Cookies: Quick and Delicious Recipe (https://www.thebakingchocolatess.com/red-velvet-santa-cake-mix-cookies/).

Santa’s Red Velvet Cookies