Perfect Red Velvet Christmas Cookies Recipe for Festive Holidays

Imagine the scent of rich cocoa mingling with sweet vanilla as it wafts through your kitchen. The warm, vibrant red hue of these cookies, speckled with creamy white chocolate chips, is like a festive hug in edible form. The first time I made these Perfect Red Velvet Christmas Cookies, I knew they were destined to be a holiday staple. They’re the kind of treat that makes you stop, take a deep breath, and smile—because you know you’ve created something truly magical. My family couldn’t get enough; even before they cooled, hands were sneaking cookies off the rack (and honestly, I couldn’t blame them).

These cookies bring together the best of holiday baking: they’re visually stunning, irresistibly delicious, and surprisingly easy to make. Whether it’s for a holiday cookie exchange, a cozy evening by the fireplace, or as a gift for neighbors, they always steal the show. Trust me, this recipe has been tested and perfected in the name of Christmas cheer (and maybe a little bit of my sweet tooth!). You’ll want to bookmark this one—it’s pure joy in every bite.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for last-minute holiday baking.
• Simple Ingredients: No need to hunt for fancy items—you likely have most of these in your pantry already.
• Festively Beautiful: The vibrant red color and white chocolate chips make them look like they’ve jumped straight off a Pinterest board.
• Crowd-Pleaser: Kids, adults, and even the pickiest eaters love these cookies. They’re always a hit!
• Perfect Texture: Soft and chewy with just the right amount of crispness on the edges for that dream cookie bite.

Unlike other red velvet recipes, this one balances cocoa and vanilla perfectly, without being overly sweet. Plus, the addition of white chocolate chips adds a creamy richness that complements the tangy notes from the vinegar and buttermilk. It’s a cookie you’ll crave long after the holidays are over. And let’s be real—there’s something undeniably satisfying about making festive cookies that look as good as they taste!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and festive charm. You may already have most of these stocked in your pantry, and there’s room for a few substitutions to suit your preferences.

• All-purpose flour: The base of these cookies, providing structure and softness.
• Unsweetened cocoa powder: Adds the subtle chocolate flavor that’s signature to red velvet.
• Baking soda: Helps the cookies rise slightly for a soft texture.
• Salt: A pinch to enhance all the flavors.
• Unsalted butter: Softened for easy creaming. (Use dairy-free butter if needed.)
• Granulated sugar: Sweetens the cookies just right.
• Brown sugar: Adds a touch of molasses for chewiness.
• Large egg: Helps bind the dough together.
• Pure vanilla extract: A must for enhancing the red velvet flavor.
• Buttermilk: Adds tangy moisture. (Substitute with milk and a squeeze of lemon juice if needed.)
• Distilled white vinegar: Activates the baking soda and adds a subtle tang.
• Red food coloring: Creates that iconic red hue. Gel food coloring works best for vibrant results.
• White chocolate chips: Creamy pockets of sweetness in every bite.

Feel free to swap the white chocolate chips with dark chocolate or even festive sprinkles for a fun twist!

Equipment Needed

• Mixing bowls: One large for the wet ingredients and one medium for the dry ingredients.
• Hand or stand mixer: To cream the butter and sugars effortlessly. (You can mix by hand, but it’ll take a bit more elbow grease!)
• Whisk: For blending dry ingredients evenly.
• Rubber spatula: Perfect for folding in the chips and scraping down the bowl.
• Baking sheets: Line them with parchment paper for easy cookie removal.
• Cookie scoop: Ensures uniform cookies every time. A tablespoon works too!

If you don’t own a cookie scoop, just roll the dough into balls with your hands—it’s a little therapeutic, honestly.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 ½ cups (310g) of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
3. In a large mixing bowl, cream ¾ cup (170g) of softened unsalted butter, ¾ cup (150g) of granulated sugar, and ½ cup (100g) of brown sugar until light and fluffy—about 2-3 minutes.
4. Beat in 1 large egg, 1 teaspoon of pure vanilla extract, and 1 tablespoon of buttermilk. Mix well, scraping down the sides as needed.
5. Add 1 teaspoon of distilled white vinegar and 2 tablespoons of red food coloring. Blend until the color is vibrant and evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cookies soft.
7. Fold in 1 cup (180g) of white chocolate chips using a spatula.
8. Use a cookie scoop or tablespoon to drop rounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Don’t overbake!
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your cookies turn out just right:

• Don’t overmix: Overworking the dough can lead to tough cookies. Mix until the ingredients are just combined.
• Use gel food coloring: Liquid food coloring can water down the dough. Gel or paste gives a more vibrant color without altering consistency.
• Chill the dough: If your kitchen is warm, pop the dough in the fridge for 20 minutes before baking to prevent spreading.
• Watch the bake time: Red velvet cookies should be soft and chewy. Pull them out as soon as the edges are set for the perfect texture.
• Experiment with chips: Swap white chocolate with dark chocolate, peppermint chunks, or holiday sprinkles for fun variations.

Variations & Adaptations

Want to make this recipe your own? Here are a few ideas:

• Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
• Dairy-free: Use plant-based butter and dairy-free chips, and replace buttermilk with almond milk plus a teaspoon of lemon juice.
• Seasonal twist: Add ½ teaspoon of peppermint extract for a holiday-inspired flavor.
• Extra festive: Roll the dough balls in red and green sugar crystals before baking for a sparkly finish.
• Double chocolate: Stir in semi-sweet chocolate chips alongside the white chocolate for an ultra-rich variation.

Serving & Storage Suggestions

These cookies are best served freshly baked and slightly warm. Pair them with a tall glass of milk or a mug of hot cocoa for ultimate holiday vibes. If you’re hosting, plate them alongside other festive treats for a colorful dessert spread.

Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them in the oven for a few minutes.

Nutritional Information & Benefits

Here’s a rough estimate per cookie (assuming the recipe makes 24):

• Calories: 150
• Carbohydrates: 20g
• Protein: 2g
• Fat: 7g
• Sugar: 12g

These cookies are a treat, but they do feature cocoa—rich in antioxidants—and buttermilk, which adds a touch of calcium and tang. If you opt for dark chocolate chips, you’ll sneak in some heart-healthy benefits too!

Conclusion

These Perfect Red Velvet Christmas Cookies are the holiday treat everyone will be talking about. With their vibrant color, melt-in-your-mouth texture, and festive charm, they’re truly worth adding to your holiday baking repertoire. Feel free to tweak the recipe to suit your preferences—whether it’s adding peppermint, swapping the chips, or making them gluten-free.

Personally, I love how these cookies bring people together. There’s something magical about sharing homemade treats during the holidays, and these cookies have quickly become a family favorite. I can’t wait for you to try them—so grab your mixing bowl and spread some holiday cheer!

Let me know how yours turn out in the comments below! Share this recipe with friends, pin it for later, and don’t forget to savor every bite. Happy baking!

FAQs

Can I make these cookies ahead of time?

Yes! You can store the dough in the fridge for up to 24 hours or freeze it for up to 3 months. Just let it thaw slightly before baking.

Do I have to use red food coloring?

No, you can skip it for a natural cocoa cookie or use another color for a fun twist!

Can I substitute the white chocolate chips?

Absolutely! Dark chocolate, milk chocolate, or even peppermint chunks work beautifully.

How do I prevent the cookies from spreading too much?

Chill the dough if your kitchen is warm, and avoid overmixing the butter and sugars.

What’s the best way to reheat frozen cookies?

Pop them in a 300°F (150°C) oven for 5-7 minutes or microwave for 10 seconds to refresh their texture.

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