So you’re craving something festive, chewy, chocolatey, and Instagram-worthy without spending three hours in the kitchen? Same. That’s where these Red Velvet Cookies strut in like the fabulous holiday divas they are. They’re basically the cookie version of putting on a sparkly sweater—festive, bold, and guaranteed to make people go, “Ooooh, what’s this?” when you bring them to the Christmas table.
Seriously, if you’ve ever wanted a cookie that screams “I’m classy but also low-key easy to make,” this is it. Grab some cocoa, a little red food coloring, and boom—you’ve got Christmas spirit in edible form.
Why This Recipe is Awesome
- First of all, they look stunning. A bright red cookie with white chocolate chips is like edible Christmas décor.
- Second, they’re soft and chewy, not hockey pucks. You know those dry cookies people politely nibble before “forgetting” the rest? Yeah, not these.
- Third, it’s idiot-proof. And I mean that in the kindest way possible. If you can stir stuff in a bowl without setting off the smoke alarm, you’ve got this.
- Finally, these cookies taste like Christmas joy with a side of chocolate love. Enough said.
Ingredients You’ll Need for Best Red Velvet Cookies for Christmas
Here’s your cookie shopping list. Don’t stress—it’s all normal stuff, not “dragon fruit powder” or whatever weird things food bloggers sometimes push:
- 1 ½ cups all-purpose flour (aka plain flour, nothing fancy)
- 2 tbsp cocoa powder (unsweetened—don’t grab the hot cocoa mix, rookie move)
- ½ tsp baking soda (tiny but mighty)
- ¼ tsp salt (balances the sweet, trust me)
- ½ cup unsalted butter, softened (soft, not melted into a puddle)
- ½ cup brown sugar (for chewy vibes)
- ¼ cup white sugar (for balance)
- 1 large egg (fresh, preferably not from last Easter)
- 1 tsp vanilla extract (liquid gold in baking)
- 1–2 tsp red food coloring (depending on how dramatic you want to be)
- 1 cup white chocolate chips (the sparkle factor)
Step-by-Step Instructions
- Preheat that oven to 350°F (175°C). Don’t be “that person” who forgets and then has to stand around twiddling their thumbs.
- Mix the dry stuff. Flour, cocoa powder, baking soda, and salt—throw them in a bowl and whisk like you mean it.
- Cream the butter and sugars. Grab another bowl (yay, more dishes 🙃). Beat butter, brown sugar, and white sugar until smooth and fluffy. Basically, you want it looking like cookie cloud heaven.
- Add egg, vanilla, and food coloring. Mix until everything looks red and festive—think Santa’s suit, not dull pink socks.
- Combine the wet and dry. Slowly mix the flour combo into the butter mixture. Don’t overdo it—this isn’t CrossFit.
- Stir in white chocolate chips. Snack on a few if you must (we both know you will).
- Scoop the dough. Use a spoon or cookie scoop to plop little dough balls onto a baking sheet lined with parchment paper. Space them out unless you want a mega-cookie situation.
- Bake for 10–12 minutes. They should look set but still soft in the middle. Remember, cookies keep baking a little after you take them out.
- Cool, admire, devour. Let them sit for a few minutes, then transfer to a rack—or straight to your mouth, no judgment.
Common Mistakes to Avoid
- Not preheating the oven. Yes, I’m repeating myself. That’s how important it is.
- Using too much food coloring. You want red cookies, not radioactive crimson.
- Overbaking. Dry cookies are the Grinch of holiday baking. Pull them out when they still look slightly soft.
- Skipping parchment paper. Unless you love scraping cookies off a tray like an archaeologist.
- Using margarine instead of butter. Just… why? Don’t.
Alternatives & Substitutions
- No white chocolate chips? Use regular chocolate chips or even M&Ms for a fun Christmas twist.
- Gluten-free? Sub in a 1:1 gluten-free flour blend. Easy peasy.
- Want less sweetness? Dark chocolate chips instead of white ones. Sophisticated and delicious.
- No red food coloring? Sure, they’ll just look like regular chocolate cookies. Still tasty, but don’t expect them to scream “Christmas.”
FAQS about Best Red Velvet Cookies for Christmas
Q: Can I make the dough ahead of time?
A: Absolutely. Chill it in the fridge for up to 2 days. Bonus: chilled dough often makes thicker cookies.
Q: Do I really need parchment paper?
A: Do you enjoy scrubbing baking sheets with the fury of a thousand suns? If not—yes, you need it.
Q: Can I freeze these cookies?
A: Yep. Freeze baked cookies for up to 2 months, or freeze the dough and bake later for “fresh from the oven” vibes.
Q: Can I skip the food coloring?
A: Sure, but then they’re just cocoa cookies. Still yum, but you lose the “red velvet” bragging rights.
Q: Why are my cookies flat?
A: Probably because your butter was too melty, or you overmixed. Remember, we’re making cookies, not pancakes.
Q: Can I double the recipe?
A: Of course! Just remember, doubling the cookies does not mean doubling your self-control. 😉
Related Recipes
- Easy Lemon Truffles Recipe
- Vegan Pumpkin Energy Balls Recipe
- Homemade White Chocolate Macadamia Cookies Recipes
Final Thoughts about Best Red Velvet Cookies for Christmas
And there you have it—Best Red Velvet Cookies for Christmas that are as easy to make as they are gorgeous to look at. Whether you’re whipping up a batch for a holiday party, leaving some out for Santa, or just baking for yourself (no shame in that game), these cookies are guaranteed to bring joy.
Now go preheat that oven, throw on some Mariah Carey, and bake yourself into a Christmas mood. Then, obviously, eat at least three straight from the tray. You’ve earned it.
