Red Velvet Sugar Christmas Cookies
Delightful holiday cookies combining rich red velvet flavor with sweet sugar cookie texture, perfect for family baking days and celebrations.
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.
Notes
Store cookies in an airtight container for up to a week or freeze dough before baking for up to 3 months. Add a couple of extra minutes to the baking time if using frozen dough.