Christmas Cookies Gourmet treats don’t get much more show-stopping than these Red Velvet Santa’s Cookies, and honestly, once you bake a batch, you’ll understand why everyone loses their minds over them. These cookies come out of the oven bright red, soft in the center, lightly crisp on the edges, and fully loaded with chocolate chips, mini marshmallows, icing, crushed candy canes, edible cookie dough, sprinkles, and more. Basically, they’re the cookie version of holiday magic. If Santa had a signature bake, this would be it—no contest.
These cookies look like they walked straight off the set of a holiday baking competition, but trust me, they’re super simple to pull together. That’s part of what makes them such Fun Christmas Cookie Ideas. And once the toppings go on? You’ve got a plate full of Fun Holiday Cookies that’ll earn you nonstop compliments from guests, neighbors, and—FYI—whoever’s hovering in the kitchen hoping to “taste test” before you’re done decorating.
If you’ve been hunting for Unique Christmas Cookies Recipes, here you go. These red velvet-style cookies pack more flavor and texture than your average holiday bake, and the build-your-own-toppings vibe keeps everything fun, creative, and customizable. They fit right in with Gourmet Christmas Cookies, especially since they look like little edible Christmas ornaments once they’re dressed up with marshmallows and sprinkles. If something belongs in your collection of Christmas Themed Cookies, it’s this recipe right here.
Grab a mug of something warm (hello, Holiday Dessert Drinks), call the kids into the kitchen, and let the decorating chaos begin. You’re about to bake Unique Christmas Cookies that turn into instant Bake Sale Treats, holiday gifts, or a night-in dessert that hits every sweet tooth in the room.
So let’s dive into this deliciousness, shall we?
Introduction to the Recipe
Red Velvet Santa’s Cookies are basically everything you love about a classic Christmas cookie wrapped into one glittery, gooey, over-the-top treat. They start with a red velvet cookie base—rich cocoa, buttery softness, and that deep festive color—and then they get dressed up with chocolate chips, holiday sprinkles, icing, candy canes, and mini marshmallows. You can make them simple, or you can go all in with edible cookie dough chunks on top (my personal fave).
This recipe gives you structure, but the toppings? Totally up to you. Want extra sprinkles? Go wild. Prefer a mountain of marshmallows? Same, honestly.
These cookies taste just as incredible as they look, and the smell alone will make people stop mid-sentence. That’s why they’re ideal for parties, cookie swaps, family gatherings, or any moment during December when the sweet cravings hit hard.
What Makes These Santa’s Cookies So Irresistible?
Where do we even begin?
Bold red velvet flavor:
You can taste the cocoa, but it’s not overwhelming. It’s that perfect balance that makes red velvet… well, red velvet.
Soft centers + chewy edges:
We’re talking gooey in the best way. The kind of texture that makes you close your eyes for a second.
All the toppings:
The decorations take these cookies over the top. The marshmallows melt ever so slightly, the icing drips just right, and the cookie dough chunks? Delicious chaos.
Kid-friendly decorating:
If you want a holiday activity that doesn’t involve glitter in your carpet, this is a win. Kids love adding their favorite toppings.
Crowd appeal:
Let’s be real—these cookies are attention seekers. And they deserve it.
Honestly, once you put these on the table, everyone dives in like it’s a competitive sport. And can you blame them?
Ingredient List (With Quick Notes)
You don’t need anything fancy, but here’s the breakdown so you know exactly what each ingredient brings to the party:
Butter – Two sticks of unsalted sweet cream butter, cubed. Makes your cookies rich and tender. (Salted butter changes the flavor balance, so avoid it.)
Sugar – White granulated sugar keeps the cookies sweet and helps with that classic red velvet cookie texture. You can use light brown sugar for deeper flavor.
Eggs – Use large eggs at room temperature so everything mixes smoothly.
Vanilla extract – Almond extract works too, and it gives off that signature holiday cookie vibe.
Super red food coloring – What makes your cookies Santa-level festive.
Cocoa powder – Unsweetened cocoa adds that subtle chocolate flavor red velvet needs.
Baking soda – Always fresh, always checked. Old baking soda = sad, flat cookies.
Cornstarch – The secret weapon for soft centers and cookies that don’t spread too thin.
Kosher salt – Helps balance the sweetness (skip it if using salted butter).
Cake flour + all-purpose flour – The combo creates soft, fluffy cookies with structure. Use gluten-free versions if needed.
Semisweet chocolate chips – Swap with milk, dark, or white chocolate if you like.
Mini marshmallows – No minis? Chop up regular ones. (Sticky, but it works.)
Candy canes – Crush them in a bag to avoid peppermint dust covering your entire kitchen.
Icing – Mix powdered sugar + milk, or grab store-bought for convenience.
Toppings – Cookie dough, white chocolate chips, sprinkles, extra marshmallows… go wild.
How to Make Santa’s Cookies
Baking these beauties is surprisingly simple. You’ll look like a pro, even if you’re more of a “burns toast on the regular” person. Here’s the quick, no-stress walkthrough:
- Preheat your oven and line 2 baking sheets with parchment or silicone mats.
- Cream butter + sugar in a stand mixer until light and fluffy (about 3 minutes).
- Add the eggs one at a time, then mix in vanilla.
- Pour in the red food coloring and mix.
- Whisk the dry ingredients (flours, cocoa, baking soda, cornstarch, salt).
- Add dry to wet slowly until a soft dough forms.
- Mix in chocolate chips on low speed.
- Chill the dough for 20 minutes. (Don’t skip it!)
- Scoop cookie dough balls and place 4 per baking sheet. Press gently on top.
- Bake for 8–11 minutes.
- Cool slightly, then drizzle with icing.
- Decorate with toppings—cookie dough, marshmallows, sprinkles, candy canes.
- Add an extra icing drizzle if you’re feeling fancy (which… you are).
Voila. You just made Santa’s new obsession.
The Story Behind the Recipe
These cookies started as a fun experiment—something that wasn’t just another batch of plain sugar cookies for the holidays. Red velvet has always felt like a fancy, festive flavor, so turning it into a cookie felt like the ultimate holiday treat. And once the toppings came into play? Things escalated quickly.
Kids wanted marshmallows. Adults wanted candy canes. Someone suggested edible cookie dough (a genius). Before long, we had a cookie so extra, so joyful, and so downright gorgeous that it instantly became a December must-make recipe.
It’s the kind of cookie that reminds you why holiday baking feels magical. The kitchen smells incredible, everyone gets involved, and by the time you step back, you’ve created edible art.
Pro Tips for the Best Results
Want your cookies to come out bakery-level perfect? Here’s how:
Chill the dough.
Bold tip, but this one matters. Bold tip #2: Don’t overmix after adding flour.
Underbake slightly.
The cookies keep baking on the tray. That’s how you get that gooey center.
Use super red gel coloring.
Liquid food dye doesn’t give the same vibrant holiday color.
Top the cookies while warm.
The icing drips and the marshmallows soften beautifully.
Get creative with toppings.
Think sprinkles, peppermint bark, or even crushed Oreo pieces.
Let the icing set if gifting the cookies, so they don’t stick to packaging.
Variations to Try
Because once you master the base recipe, you’ll want to explore:
White Chocolate Drizzle:
Swap icing for melted white chocolate.
Peppermint Explosion:
Add crushed candy cane to the dough and the top.
Double Chocolate:
Use dark cocoa and dark chocolate chips.
Hot Cocoa Version:
Add a little instant hot cocoa mix to the dough.
Cookie Sandwiches:
Spread marshmallow fluff between two cookies. Yep, dangerous.
Best Ways to Serve
These cookies work for literally every holiday moment:
- On a cookie platter for a Christmas party
- As treats for Santa on Christmas Eve
- Paired with Holiday Dessert Drinks (hot cocoa, eggnog, peppermint mochas!)
- With ice cream for a warm-and-cold dessert mashup
- As gifts packaged in cute tins or boxes
They’re festive, decadent, and downright irresistible.
Quick Tips for Storage and Leftovers
Good news: these cookies store surprisingly well.
- Room temperature: 1–2 weeks in an airtight container
- Fridge: Longer-lasting freshness
- Freezer: Up to 3 months (cookies or unbaked cookie dough balls)
Thaw at room temp and add fresh icing + toppings when serving.
FAQs
How far in advance can I make these cookies?
Up to a week! Just add fresh toppings before serving for the best texture.
Can I freeze the cookie dough?
Absolutely. Freeze scooped dough balls for up to 3 months.
Do I really need to chill the dough?
Yes. It helps prevent spreading and improves texture.
Are these inspired by red velvet cookies?
Yep! Same color, same cocoa flavor, same holiday vibes.
Can I add cream cheese to the icing?
Totally. Just let it soften and adjust the milk + sugar as needed.
Final Thoughts
These Red Velvet Santa’s Cookies bring all the festive joy you want in a holiday dessert—color, flavor, texture, creativity, and that over-the-top Christmas spirit that’s impossible to resist. Whether you’re baking with the family, prepping for a party, or just craving a seasonal treat, these cookies deliver every single time.
If you whip up a batch, let me know how they turned out and which toppings you went for. And IMO, you might want to double the batch… because they disappear fast!
Happy baking—and enjoy every gooey, sparkly, holiday-spiced bite! Print
Red Velvet Santa’s Cookies – Unique Christmas Cookies Recipes to Try
- Total Time: 40 minutes
- Yield: 12 cookies 1x
Description
These Santa’s Cookies shine a brilliant holiday red and come loaded with melty chocolate chips and fluffy mini marshmallows. Once they’re baked, you’ll crown them with a sweet drizzle of icing and a handful of fun, festive toppings that make every cookie look like it came straight from Santa’s workshop.
Ingredients
Cookie Dough
- 2 sticks unsalted sweet cream butter, cut into cubes
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 teaspoons super red food coloring
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 1 cup cake flour
- 1 ¾ cups all-purpose flour
- 1 ½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed candy canes
Icing
- 1 ¼ cups powdered sugar
- 2 tablespoons milk
Toppings
- ½ cup edible chocolate chip cookie dough
- ½ cup mini marshmallows
- ⅛ cup white chocolate chips
- ¼ cup holiday sprinkles
Instructions
- Heat the Oven
- Set your oven to 410°F and prepare two baking sheets by lining them with silicone mats. Put them aside for later.
- Cream the Butter and Sugar
- Add the cubed butter and sugar to the bowl of your stand mixer. Using the paddle attachment, whip them together on medium speed for about 3 minutes, or until the mixture looks pale and fluffy.
- Add Eggs and Flavoring
- Crack in the eggs one at a time, mixing well after each addition. Pour in the vanilla and blend until fully incorporated.
- Add the Color
- Pour in the red food coloring and mix on low speed until the dough turns a deep, even red.
- Combine the Dry Ingredients
- In a separate bowl, whisk together the cake flour, all-purpose flour, cocoa powder, baking soda, cornstarch, and salt.
- Bring the Dough Together
- Slowly add the dry mixture to the butter mixture while the mixer runs on low. Continue mixing until a soft, uniform dough forms.
- Mix in the Chocolate
- Keep the mixer on low and pour in the chocolate chips, blending just until they’re evenly distributed.
- Chill the Dough
- Place the bowl of dough in the refrigerator—no need to cover it—and let it chill for roughly 20 minutes.
- Shape the Cookies
- Scoop dough using a cookie or ice cream scoop (about 3.5 oz per scoop). Roll each portion into a tall, rounded mound with your hands.
- Prepare the Baking Sheets
- Arrange 4 dough balls per baking sheet, spacing them in a staggered pattern. Gently press down on the top of each ball to flatten them slightly.
- Bake
- Bake the cookies for 8–11 minutes. They should be set around the edges but still soft and a little gooey inside. Let them cool on the baking sheets.
- Make the Icing
- Whisk the powdered sugar and milk together in a small bowl until you get a thick, smooth glaze.
- Decorate
- Spread a circle of icing on each cookie, then add small pieces of cookie dough, mini marshmallows, and white chocolate chips. Drizzle a little extra icing over the top and finish with a sprinkle of holiday decorations.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
