Red velvet sugar Christmas cookies are a delightful treat that bring warmth to any holiday gathering. With their vibrant red color and creamy texture, these cookies are both beautiful and delicious. They are easy to make, perfect for family baking days, and a fun way to celebrate the season.
Why You Will Love This Recipe
This recipe combines two beloved flavors: rich red velvet and sweet sugar cookies. They’re fun to make and perfect for any age to help with. The ingredients are straightforward, so you likely have most of them on hand already. Plus, the colorful result always impresses friends and family. They’re great for holiday parties or cozy nights at home.
How to Make These Cookies
Making these cookies is a simple process. You start by creaming the butter and sugar together, then add in eggs, flavors, and colors. Next, mix the dry ingredients before combining everything. Once the dough is ready, roll it into balls, chill it, and bake. It’s an easy method that anyone can follow.
What You Need
- 1 Cup Unsalted Sweet Cream Butter, sliced
- 1 1⁄2 Cups Sugar
- 2 Large Eggs, room temperature
- 1 Teaspoon Pure Vanilla Extract
- 2 Teaspoons Super Red Food Coloring
- 1⁄4 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cornstarch
- 1⁄2 Teaspoon Kosher Salt
- 1 Cup Cake Flour
- 1 3⁄4 Cups All-Purpose Flour
- 1 1⁄2 Cups White Chocolate Chips
- 1 Cup Unsalted Sweet Cream Butter, cold sliced
- 1 1⁄2 Cups Sugar
- 2 Large Eggs, room temperature
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cornstarch
- 1⁄2 Teaspoon Kosher Salt
- 1 Cup Cake Flour
- 1 3⁄4 Cups All-Purpose Flour
- 2 Cups Butterscotch Baking Chips
Step-by-Step
- Line two baking sheets with silicone liners and set aside.
- In the bowl of a stand mixer, add the butter and sugar. Using a paddle attachment, cream the butter and sugar on medium for 3 minutes until it appears light in color and fluffy.
- Add one egg at a time, beating directly after each addition. After the eggs, mix in the peppermint extract and vanilla until combined.
- Add the red food coloring and mix on low speed until incorporated.
- In a large bowl, whisk together both types of flour, cocoa, baking soda, cornstarch, and salt.
- Slowly add this dry mixture to the butter mixture on low speed, continuing until a soft dough forms.
- With the mixer still on low, beat in the white chocolate chips and mix until combined. Set aside.
- Using an ice cream scoop, scoop out a red velvet dough ball onto the baking sheet. Repeat until all dough is used and set aside.
- For the sugar cookie dough, repeat the scooping process using an ice cream scoop and placing each dough ball onto a baking sheet.
- Cut each dough ball in half. Combine half of a red velvet ball and half of a sugar ball, rolling them into a ball again.
- Place the mixed dough ball into a bowl of holiday sprinkles, pressing down lightly before rolling them back into a perfect ball if needed.
- Arrange no more than 5 dough balls per baking sheet and repeat until all are formed.
- Chill the baking sheets in the refrigerator for 30 minutes while preheating the oven to 410 degrees.
- Bake cookies for 11-12 minutes, then remove from the oven and allow to cool for about 30 minutes.
How to Serve
These cookies are perfect served warm with a cup of milk or a fun hot cocoa station. They also make a lovely treat for holiday gift bags. Try pairing them with a scoop of vanilla ice cream for an extra special dessert. Keep some handy for family movie nights and celebrations.
How to Store Cookies
Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. You can also freeze the dough before baking. Just scoop the dough balls onto a sheet and freeze until solid, then store them in a freezer bag for up to 3 months. To bake, add a couple of extra minutes to the baking time.
Recipe Tips
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip chilling the dough; it helps the cookies hold their shape.
- Use a cookie scoop for even-sized cookies.
- If you want a stronger chocolate flavor, you can increase the cocoa powder slightly.
- Swap white chocolate chips with dark chocolate if you prefer a richer taste.
Variations & Swaps
- Use different colors of food coloring for a fun twist on the classic red velvet.
- Add festive sprinkles or crushed peppermint to the dough for added crunch and flavor.
- For a gluten-free version, substitute the flours with a 1:1 gluten-free blend.
- Swap butterscotch baking chips for semi-sweet chocolate for a different flavor.
- Add nuts or dried fruit to the dough for extra texture.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. This allows the flavors to meld, creating even tastier cookies.
Can I freeze these cookies?
Absolutely. Baked cookies freeze well. Just let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.
Can I substitute ingredients?
Sure! You can swap out the butter for margarine or use coconut oil. Chocolate chips can be exchanged for nuts, or dried fruits for a different flavor profile.
What should I do if my cookies are spreading too much?
If your cookies are spreading, try chilling the dough longer before baking. Also, check that you’re measuring your flour correctly—it should be light and fluffy, not packed down in the cup.
What’s the best way to reheat cookies?
To keep your cookies soft, reheat them in the microwave for just 10 seconds. For a crispy texture, a few minutes in a preheated oven at 350 degrees will do the trick.
Red Velvet Sugar Christmas Cookies
Ingredients
Red Velvet Cookie Ingredients
- 1 Cup Unsalted Sweet Cream Butter, sliced Room temperature
- 1.5 Cups Sugar
- 2 Large Eggs, room temperature
- 1 Teaspoon Pure Vanilla Extract
- 2 Teaspoons Super Red Food Coloring
- 0.25 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cornstarch
- 0.5 Teaspoon Kosher Salt
- 1 Cup Cake Flour
- 1.75 Cups All-Purpose Flour
- 1.5 Cups White Chocolate Chips
Sugar Cookie Ingredients
- 1 Cup Unsalted Sweet Cream Butter, cold sliced
- 1.5 Cups Sugar
- 2 Large Eggs, room temperature
- 2 Teaspoons Vanilla Extract
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cornstarch
- 0.5 Teaspoon Kosher Salt
- 1 Cup Cake Flour
- 1.75 Cups All-Purpose Flour
- 2 Cups Butterscotch Baking Chips
Instructions
Preparation
- Line two baking sheets with silicone liners and set aside.
- In the bowl of a stand mixer, cream the butter and sugar on medium for 3 minutes until light and fluffy.
Mixing
- Add one egg at a time, beating directly after each addition. Mix in peppermint extract and vanilla until combined.
- Add the red food coloring and mix on low until incorporated.
- In a large bowl, whisk together both types of flour, cocoa, baking soda, cornstarch, and salt.
- Slowly add the dry mixture to the butter mixture until a soft dough forms.
- Beat in the white chocolate chips until combined, then set aside.
Forming Cookies
- Using an ice cream scoop, scoop out a red velvet dough ball onto the baking sheet. Repeat until all dough is used.
- For the sugar cookie dough, repeat the scooping process using an ice cream scoop.
- Cut each dough ball in half. Combine half of a red velvet ball and half of a sugar ball, rolling them into a ball again.
- Place the mixed dough ball into a bowl of holiday sprinkles, pressing down lightly before rolling them back into a perfect ball.
Baking
- Chill the baking sheets in the refrigerator for 30 minutes while preheating the oven to 410 degrees.
- Bake cookies for 11-12 minutes, then allow to cool on a cooling rack for about 30 minutes.
