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–+ servings

Red Velvet Santa’s Cookies

Delicious and festive red velvet cookies, perfect for the holiday season, topped with a creamy frosting.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour Cheaper in bulk.
  • 1 tsp baking soda Use fresh for best results.
  • 1 tsp baking powder Essential for the rise.
  • 0.25 cups unsweetened cocoa powder Cheap stuff works fine.
Wet Ingredients
  • 1 cup sugar The key to sweetness.
  • 1 cup vegetable oil A kitchen staple.
  • 2 large eggs Opt for fresh farm eggs if possible.
  • 1 tsp vanilla extract Avoid imitation.
  • 1 cup buttermilk Can substitute with milk and vinegar.
  • 1 tbsp red food coloring Liquid festive joy.
  • 1 tsp white vinegar Helps with rising.
Frosting
  • 0.67 cups cream cheese, softened For the frosting.
  • 2 cups powdered sugar Required for the sweet frosting.
  • optional festive sprinkles For decoration.

Method
 

Prepping the Dry Ingredients
  1. Preheat your oven to 350°F (175°C). Whisk together flour, baking soda, baking powder, cocoa powder, and salt in a medium bowl.
Mixing Wet Ingredients
  1. In a large bowl, mix together sugar, vegetable oil, eggs, and vanilla extract.
Combining It All
  1. Gently add dry ingredients to wet ingredients, stirring until just combined.
Adding Buttermilk and Colouring
  1. Stir in buttermilk, food coloring, and vinegar gently.
Baking Time
  1. Drop spoonfuls of dough onto a lined baking sheet about 2 inches apart and bake for 10-12 minutes.
Cooling and Frosting
  1. Once baked, cool cookies on a wire rack. Beat cream cheese until smooth, mix in powdered sugar until fluffy.
Assembly
  1. Frost cooled cookies and add festive sprinkles if desired.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 2gSodium: 120mgSugar: 12g

Notes

Store in an airtight container at room temperature for up to a week. Can also make ahead and refrigerate dough for 3 days before baking.
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