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–+ servings
Santa’s Cookies

Santa's Cookies: Indulgent Red Velvet Treats to Brighten Your Holiday

Santa’s Cookies are vibrant red velvet treats with chocolate chips and marshmallows, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 20 minutes
Total Time 51 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted sweet cream butter Softened
  • 1 cup Granulated sugar Light brown sugar can be substituted
  • 2 large Eggs Room temperature
  • 1 teaspoon Pure vanilla extract Almond extract can be a festive twist
  • 1 tablespoon Super red food coloring
  • 2 tablespoons Unsweetened cocoa powder
  • 1 teaspoon Baking soda Ensure it’s fresh
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Kosher salt Omit if using salted butter
  • 1 cup Gluten-free cake flour Can be substituted with all-purpose flour
  • 1 cup All-purpose flour Can be substituted with gluten-free flour
For the Chocolate and Toppings
  • 1 cup Semi-sweet chocolate chips Can be replaced with milk or dark chocolate chips
  • 1 cup Mini marshmallows Can use regular-sized marshmallows cut down
  • 1/2 cup Crushed candy canes For a festive crunch
For the Icing
  • 1 cup Powdered sugar
  • 2 tablespoons Milk Mix with powdered sugar until smooth
Additional Toppings
  • Creative options Include cookie dough pieces, more marshmallows, white chocolate chips, and holiday sprinkles

Equipment

  • stand mixer
  • Baking Sheets
  • Silicone liners
  • Mixing bowls
  • Scoop

Method
 

Step-by-Step Instructions for Santa’s Cookies
  1. Preheat your oven to 410°F (210°C) and line two baking sheets with silicone liners.
  2. In a stand mixer, cream together the butter and sugar at medium speed for about 3 minutes until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
  4. Mix in the red food coloring until fully combined, creating a vibrant batter.
  5. In a separate bowl, whisk the gluten-free cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and kosher salt. Gradually add to wet ingredients on low speed.
  6. Fold in the chocolate chips and mini marshmallows until evenly distributed, then refrigerate the dough uncovered for about 20 minutes.
  7. Scoop out the dough and shape into tall balls, placing them on the prepared baking sheets.
  8. Bake for 8-11 minutes, until the edges are set but the centers are slightly gooey.
  9. Cool the cookies on baking sheets for a few minutes before transferring to wire racks.
  10. Mix powdered sugar with milk until smooth for icing, then drizzle over the cooled cookies.
  11. Decorate with holiday sprinkles or other toppings before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Ensure room temperature ingredients for better mixing. Chill dough to maintain cookie shape. Adjust sweetness as desired.

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