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Santa’s Red Velvet Cookies bring that classic red velvet flavor into a soft, chewy cookie that looks festive and tastes like holiday nostalgia. I’ve baked and tweaked this recipe over several seasons to get the texture just right — tender center, slightly crisp edge, and a tangy cream cheese finish. If you love small holiday treats, these cookies are a perfect centerpiece.

Why Make This Recipe

Gorgeous holiday color and familiar cocoa-vanilla flavor that pleases both kids and adults.
Quick to bake in small batches — about 12–18 minutes active time per tray.
Great for gifting: they travel well and look festive with a simple cream-cheese dollop.
Balanced sweetness with tang from vinegar and cream cheese — not overwhelmingly sugary.
Personal note: I love these because they combine the softness of a cake with the convenience of a cookie; they’re my go-to when I want something special without hours of decorating. Try a red velvet brookie if you want an even richer twist.

Recipe Overview

Prep time: 20 minutes (plus 30 minutes chilling)
Cook time: 9–11 minutes per batch at 350°F (175°C)
Total time: ~1 hour (including chilling and cooling)
Servings: about 24 cookies (1-inch scoops)
Difficulty: Easy–Medium
Method: Cream butter and sugar, combine wet and dry ingredients, chill dough, portion and bake on parchment-lined sheet. For a dessert spread inspiration, see this decadent creme brulee pie for variety.

My Experience Making This Recipe

I tested this recipe across three ovens and adjusted the chilling time to prevent spreading in warm kitchens. Chilling the dough for at least 30 minutes made the biggest difference in cookie shape and chew. A quick brush-up of frosting technique helped me get consistent presentation for gifting.

How to Make Santa’s Red Velvet Cookies That Will Delight Your Holiday!

These cookies start by creaming 1/2 cup (115 g) unsalted butter with 3/4 cup (150 g) granulated sugar until light and a little fluffy. Add 1 large egg, 1 tsp vanilla extract, 1 tbsp red food coloring, and 1 tsp white vinegar; then fold in dry ingredients — 2 1/4 cups (280 g) all-purpose flour, 2 tbsp unsweetened cocoa powder, 1/2 tsp baking soda, and 1/2 tsp salt. Chill the dough 30–60 minutes to firm it, then scoop 1.5 tbsp portions onto a parchment-lined sheet and bake at 350°F (175°C) for 9–11 minutes until edges are set but centers are soft. Top with a dollop of cream cheese frosting (4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, 1/2 tsp vanilla) after cooling for best appearance.

Expert Tips for Success

Creaming technique: Beat butter and sugar 2–3 minutes until pale to trap tiny air bubbles that give tenderness. Use a stand mixer or a hand mixer for even results. Pairing tip: when serving a party tray, include a savory dip to balance sweets.
Measure flour properly: Spoon and level flour into the cup or use a kitchen scale (280 g) to avoid dry, dense cookies.
Chilling matters: If your kitchen is warm, chill 60 minutes and even freeze scooped dough 10–15 minutes; it prevents excessive spread.
Watch bake time: Remove at the low end (9 minutes) for soft centers; they’ll continue to set on the hot sheet.
Parchment or silicone mats prevent bottoms from browning too quickly — I prefer silicone for repeated batches.

How to Serve Santa’s Red Velvet Cookies That Will Delight Your Holiday!

Holiday platter: Arrange cookies with sprigs of rosemary and powdered sugar dusting for a snow effect.
Coffee or cocoa pairing: Serve warm with espresso or hot chocolate — the cocoa notes shine. For a full cozy menu, consider a savory pasta like creamy pumpkin alfredo earlier in the meal.
Gift packing: Layer with parchment paper in a tin; include a cooled jar of cream-cheese frosting on the side.
Dessert bar: Add these alongside bite-sized pies or brownies for variety.

Storage and Reheating Guide

Room temp: Store in an airtight container at room temperature for up to 3 days. Use parchment layers to prevent sticking.
Refrigeration: Keep frosted cookies in a single layer in the fridge up to 5 days; let them come to room temp before serving so texture returns.
Freezing: Freeze unbaked scoops flat on a tray for 1 hour, then transfer to a labeled freezer bag; bake from frozen, adding 1–2 minutes to bake time. Baked cookies freeze well in airtight containers for up to 3 months.
Reheating: Warm in a 300°F (150°C) oven for 5–8 minutes or microwave single cookies 10–12 seconds for a just-baked feel.

Recipe Variations

Gluten-free: Substitute 1:1 gluten-free flour blend (we tested cup-for-cup blends) and add 1/4 tsp xanthan gum if your blend lacks it. Bake time is similar.
Dairy-free / vegan: Replace butter with vegan stick butter (1:1) and use a flax egg (1 tbsp ground flax + 3 tbsp water). Use vegan cream cheese or white chocolate chips for topping.
White chocolate chip red velvet: Fold 3/4 cup white chocolate chips into dough for extra sweetness and texture.
Intensified cocoa: Add an extra tablespoon of Dutch-processed cocoa for deeper chocolate flavor; increase sugar by 1–2 tbsp to keep balance.

Nutritional Highlights

These are an indulgent holiday treat — expect roughly 140–190 calories per cookie depending on size and frosting.
Key nutrients: small amounts of protein from egg and dairy; mainly carbohydrate and fat from flour, butter, and sugar.
Allergen info: contains wheat (gluten), eggs, and dairy unless modified; see variations for gluten-free and vegan options. Consider portion control — 1–2 cookies per person is a reasonable serving.

Troubleshooting Common Issues

Cookies spread too much: Chill dough longer, reduce oven temperature by 15°F if your oven runs hot, or add 1–2 tbsp extra flour.
Too dry or crumbly: You likely overmeasured flour or baked too long; try reducing flour by 1–2 tbsp next batch and check bake time at 9 minutes.
Centers underbaked but edges brown: Use an oven thermometer and bake on middle rack; lower the temperature 10–15°F and add a minute or two to time.

Frequently Asked Questions

Q: Can I make the dough ahead?
A: Yes. Dough stores well in the refrigerator up to 48 hours. For longer storage, freeze scooped dough on a tray for 1 hour, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Q: Why is there vinegar in the recipe?
A: Vinegar reacts with baking soda to give lift and contributes the subtle tang that complements cream cheese frosting. Use white vinegar or apple cider vinegar; the amount (1 tsp) is small but important.

Q: Can I substitute natural cocoa for Dutch-processed?
A: You can, but natural cocoa is more acidic. If using Dutch-processed, keep the baking soda; if using natural cocoa and you want extra lift, a touch more baking soda helps. I tested with unsweetened natural cocoa and got a great crumb.

Q: How do I get uniform cookie size and shape?
A: Use a 1.5 tbsp cookie scoop for even portions and chill scooped dough for 10–15 minutes before baking. Rotate the baking sheet halfway through for even browning.

Conclusion

If you’re planning holiday baking or need gift-ready treats, consider pre-ordering specialty sweet boxes and seasonal options from Holiday Preorders – My Petite Sweet to complement your cookie spread.