Christmas Red Velvet Cake Cookies

Ingredients

• 130 gunsalted butter
• 100 glight brown sugar
• 60 gwhite granulated sugar
• 1egg
• 1 tspred food colouring
• 265 gplain flour
• 15 gunprocessed cocoa powder
• 1½ tspbaking powder
• ½ tspbicarbonate of soda
• A pinchsalt
• 200 gwhite chocolate chips
• Approximately 255 g (1½ cups)red and green M&M’s

Instructions

1. 1

   Prepare the tray

   Heat the oven to 160°C (350°F). Line a baking tray with non-stick baking parchment and set it aside.

2. 2

   Mix dry ingredients

   Whisk the flour, bicarbonate of soda, salt and cocoa powder together in a bowl, then set aside.

3. 3

   Cream butter and sugars

   In a medium bowl, whisk the butter with both sugars for 3–5 minutes, until fluffy.

4. 4

   Add wet ingredients

   Add the egg, red food colouring and vanilla extract to the butter mixture. Mix until combined.

5. 5

   Finish the dough

   Stir one-third of the flour mixture into the wet ingredients with a spatula, then repeat with the remaining flour mixture. Add the white chocolate chips, reserving 2–3 tablespoons for later, and stir to combine.

6. 6

   Shape and bake

   Scoop the dough with an ice-cream scoop or tablespoon, gently roll each portion into a ball and arrange them on the prepared tray with space between them. Press the reserved chocolate chips on top, then bake for 12–15 minutes.

7. 7

   Cool and decorate

   Remove the cookies from the oven and gently press white chocolate chips and chopped red and green M&M pieces into each one. Leave them to cool for 5 minutes, then transfer to a cooling rack. Serve with hot chocolate, Baileys hot chocolate or white hot chocolate.

What are red velvet cookies?

Red velvet is an American style of baking known for its red colour and a gentle cocoa flavour. These cookies translate that familiar combination into a soft, sweet biscuit with festive toppings.

Butter and sugar give the dough richness, while cocoa adds a little depth without turning it into a full chocolate cookie. White chocolate and colourful M&M pieces provide a sweet, crunchy contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 718 calories, 11g protein, 99g carbs, 31g fat.

The flour and sugars supply most of the carbohydrates, while butter and white chocolate contribute much of the fat; the egg, flour and peanut M&M’s provide some protein. Pair a cookie with fruit or a less-sweet drink if you want a more balanced snack.

Building the dough

Creamed butter: whisk the butter and sugars for the full 3–5 minutes so the mixture becomes fluffy before adding the egg.

Dry ingredients: the recipe’s dry mix combines flour, cocoa, bicarbonate of soda and salt. The ingredient list also includes baking powder; fold the dry mixture into the wet ingredients gradually, as directed.

Getting the colour right

Food colouring: mix the red colouring thoroughly into the butter mixture so it is evenly distributed through the dough. The final shade can vary with the colouring used and how much is added.

Cocoa: the small amount of cocoa contributes the characteristic red velvet flavour. Keep it measured rather than adding extra, which could darken the dough.

Spacing and shaping

Even portions: use a scoop or tablespoon to portion the dough, then roll each piece gently into a ball. Similar-sized portions are more likely to bake at the same rate.

Room to spread: leave space between the dough balls on the tray so the cookies can expand without merging. Bake in batches if the tray is crowded.

Checking when they are done

Bake time: start checking at 12 minutes and bake for up to 15 minutes, following the recipe’s range. The cookies continue to firm as they cool, so avoid leaving them in the oven until they feel completely hard.

Cooling: leave the cookies on the tray for 5 minutes before moving them to a cooling rack. This brief rest helps them hold together when lifted.

Serving the cookies

Festive finish: add the reserved white chocolate chips and chopped M&M pieces while the cookies are fresh from the oven, pressing them gently into the surface.

For a cosy treat, serve them with hot chocolate, Baileys hot chocolate or white hot chocolate, as suggested in the recipe. They also work well on a festive biscuit plate alongside other small treats.

Recipe notes & tips

• Bring the butter to a soft, workable temperature before creaming it with the sugars.
• Measure the flour without packing it tightly into the measuring vessel.
• Reserve the topping chocolate before mixing the rest into the dough.
• Leave enough space between the dough balls to allow for spreading.
• Use the 12–15 minute baking window as a guide and check the cookies from 12 minutes.
• Wait 5 minutes before transferring the cookies so they are less likely to break.

Variations

• Extra cocoa: add a little more cocoa only if you are happy for the dough to look darker and taste more chocolatey.
• Festive sprinkles: add a few sprinkles on top alongside the M&M pieces.
• Chocolate swap: use milk or dark chocolate chips in place of some of the white chocolate chips.
• Different sweets: replace the M&M’s with another colourful, chopped candy-coated chocolate.
• Smaller cookies: portion the dough with a teaspoon for more bite-sized treats, checking them early as they may bake faster.

Common mistakes to avoid

• Overmixing after adding flour: stir only until the dough comes together to avoid tough cookies.
• Crowding the tray: leave room around each dough ball or bake the dough in batches.
• Skipping the reserved topping: set aside the chocolate chips before adding the rest to the dough.
• Moving them too soon: leave the cookies on the tray for 5 minutes before transferring them.
• Baking until very firm: begin checking at 12 minutes because the cookies will continue to set as they cool.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and eat within 3–4 days for the best texture. If they soften, warm them briefly in a low oven until just heated through.

Frequently asked questions