It’s time to bust out some Christmas recipes. First up: something sweet – Red Velvet Sprinkle Cookies. These don’t just look cute, fun & festive, they’re also deliciously moreish. White chocolate chips are mixed into the ruby hue of the dough. Then into the fridge to become firm enough to roll into balls. And lastly, the most fun part, each ball is rolled into red, green & white sprinkles. They spread as they bake & once cooled can go into festive jars. This is definitely one of those times when some red food coloring doesn’t trouble me.

This recipe first appeared on my Fresh Hunger website a few years ago. Fresh Hunger then become Lovoni Walker & that’s the website I lost. This was a bit of a favorite recipe to add to a box of Christmas goodies as a gift. I hope you enjoy these cookies as much as me.

RED VELVET SPRINKLE COOKIES

Lovoni

Give yourself extra time when making this recipe as the dough has to be chilled for 2 to 8 hours before you bake the cookies. I made the dough at night and baked the cookies the next morning.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

chilling 2

Total Time 2 40

Course BAKING

Servings 40 cookies

Ingredients

1 1/2 cups granulated sugar
1 cup softened butter 2 sticks/226g/8oz
2 large eggs
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of sea salt
1 tablespoon red food coloring if you use paste you may not need as much
1 cup white chocolate chips
1/2 to 1 cup red, white & green sprinkles

Instructions

Beat sugar and butter together in a large bowl of an electric mixer using the paddle attachment until light and fluffy, about 3 to 4 minutes.
Add the eggs and vanilla and beat until combined, about 1 minute, scraping down the side of the bowl once during beating.
Add the flour, cocoa, baking powder, baking soda, salt, food coloring and chocolate chips. Beat until a smooth dough forms (it will look very similar in consistency to pie dough). Wrap dough thoroughly in plastic wrap and chill in the fridge for at least 2 hours or overnight if time permits (about 8 hours). If you’ve left the dough in the fridge longer, it might be a bit stiff and need to sit at room temperature for 30 minutes before rolling.
Preheat the oven to 350°F (180°C) or 325°F (160°C) fan-forced (what I used). Line 3 baking sheets with parchment paper.
Roll the cookie dough into rounded tablespoon balls. Roll each ball in sprinkles. Place about 2 inches (5cm) apart on the baking sheets to allow for spreading. Bake for 12 to 14 minutes until cookies are cooked and have spread (see the pics). If you're not use a fan-forced oven, then make sure to move the baking sheets around halfway through cooking. Let stand on the baking sheets for 5 minutes before removing to a wire rack to cool completely. The longer the cookies cook, the crispier they are so how long you cook them really depends on whether you prefer a soft or crisp cookie, or somewhere in between. Store in airtight jars when completely cooled. Makes about 40.