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Get in the Christmas spirit with these fudgy homemade red velvet crinkle cookies. Perfect for your next holiday party or to leave out for Santa!

Red Velvet Crinkle Cookies

butter, softened

brown sugar

sugar

eggs, room temperature

vanilla extract

red food coloring

all purpose flour

cocoa powder

baking powder

salt

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.

Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Add the vanilla and red food coloring, and mix well.

In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Add the dry ingredients to the wet and beat together until combined.

Fill one bowl with granulated sugar and one bowl with powdered sugar. Use a 1 ounce cookie scoop (or tablespoon) to scoop cookies out. Roll the balls first in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked, but are still a little gooey in the center.

Allow to cool and enjoy with a glass of milk!

professional red food coloring*

I had to use a little bit (actually, a lot) more food colour to even get it remotely red, but the taste and softness were perfect. Will definitely make again!

These cookies turned out so fluffy, chewy, and tasted just like red velvet cake in cookie form. I made a half batch thinking I would give some away to friends but ended up eating them all myself. I plan to make a full recipe next time! A new favorite for sure!

Hi, tried your recipe yesterday for the first time wanting to make Red Velvet Crinkles.
 I'm 69 and don't usually try new recipes for Christmas, but sure glad I did. They were simple to make and turned out perfectly.
Delicious and beautiful.  Thank you and Merry Christmas.

These were amazing and foolproof. We made a few missteps due to the chaos of cooking with a preschooler and they were still tasted amazing and looked perfect! Went really heavy on powdered sugar to get a good Kringle!

I made these and followed the recipe correctly however it wasn’t red for me either it was more brown but a tinge red. The photo on this recipe looks fudgey and and more flat and round then when mine came out it held its shape it didn’t spread but it puffed up nicely and cracked and it still tasted amazing. Maybe I did smaller than an inch? I used a table spoon and rolled it in both sugars and baked for 10 mins each time. I’ll make this again and see what I can do to improve the color and make it fudgey for mine.

Delicious, easy, and a perfect addition to a Christmas cookie box!

Here's what you need: all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, large eggs, pretzel twist, chocolate chips, caramel candy

Caramel Pretzel Chocolate Chip Cookies Recipe by Tasty

all-purpose flour

baking soda

brown sugar, packed

eggs

pretzel twist,

chocolate chips

½ cups caramel candy, unwrapped

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In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.

Add the eggs, 1 at a time, beating to incorporate before adding the next.

Add the flour mixture a bit at a time while beating, until it forms a smooth dough.

Add the pretzels to a zip-top bag and crush with a rolling pin.

Fold in the chocolate chips and crushed pretzels until evenly combined.

Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.

Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.

Bake for 8-10 minutes, then remove from the oven.

While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!

https://vid.tasty.co/output/19353/mp4_640x640/1482449858

Santa's Favorite Chocolate Chip Cookies are the perfect treat to leave out with a glass of milk on Christmas Eve.

Santa's Favorite Chocolate Chip Cookies

butter ((1/2 cup) room temperature)

margarine

egg (room temperature)

tsp baking soda

tsp salt

milk chocolate chips

white chocolate chips

In mixer bowl - beat butter, margarine, sugar &amp; brown sugar together until fluffy

Add egg &amp; vanilla - beat well

Add in flour, pudding powder mix, baking soda &amp; salt - slowly stir first &amp; then beat until all ingredients are completely incorporated.

Slowly stir in chocolate chips

Fold in 1/2 the M&amp;M's

Remove beater, cover &amp; refrigerate overnight

The next day preheat oven to 350 degrees

Roll dough into balls - it will be firm

Place dough balls on baking sheet &amp; bake cookies for 9-12 minutes (mine were perfect at 11)

Remove &amp; immediately top each cookie with a few white chocolate chips &amp; M&amp;M's before they cool.

Leave cookies on baking sheet to cool

Start with a cold cookie sheet with each batch to ensure that the cookies bake consistently.

Store in an airtight container at room temperature

Santa Hat Christmas Cupcakes are fun for the entire family to make! Let the kids create their own and share with friends, family and neighbors!

SANTA HAT CHRISTMAS CUPCAKES

tubs White Icing

Red Food Coloring

Cocoa Powder

Mini Marshmallows

Cupcake Liners (color of your choice)

Icing Pipping Kit (found in the baking section optional)

Start by preparing your red velvet cake batter according to box instructions.

Fill cupcake liners 1/2 of the way full and bake according to box instructions.

While baking prepare your red icing.

Place 1 tub of white icing in a large mixing bowl. Add about 10 drops of red food coloring (it takes quite a bit.) Mix until well blended with a hand mixer.

At this time your icing is probably closer to pink. Add in 1/4 a cup of cocoa powder to darken it up, and mix well.

Add in ten more drops of food coloring and mix until well blended. Repeat this process until you have achieved the color red you desire.

I chose to use a pipping kit for my icing. At this time I filled one icing bag with white icing, and one with red icing.

Let cupcakes cool completely after baking.

Start by icing just the outer edge of each cupcake with white icing.

Fill in the center of each cupcake, working your way up, with red icing.

You should see your Santa hat take form now. Top each hat off with a mini marshmallow.

Serve and enjoy!

This Santa Cocktail is the perfect holiday drink for the season. Cranberry juice, grenadine, vodka, sprite, and corn syrup come together to create a deliciously sweet cocktail that all the adults will love after a long day of eating and holiday fun.

Santa Cocktail

Grenadine

Vodka

Cranberry juice

Sprite

Corn syrup

Maraschino cherries

Start by rimming your glass. Coat the rim in the corn syrup then coat with the granulated sugar.

Time to assemble the cocktail by grabbing a cocktail shaker and adding ice.

Pour in the grenadine, your favorite vodka, juice and sprite.

Shake lightly.

Strain into the rimmed glass.

Add a cherry to garnish.

Serve and enjoy.

This moist and dense milk and cookies cake is made with brown sugar and coconut milk, and is full of chocolate chips, for a cake that&#039;s reminscent of a chocolate chip cookie.

High Altitude Chocolate Chip Cake

oz cream cheese, (softened to room temperature)

oz unsalted butter (1/4 cup or 4 tbsp), (softened to room temperature)

dark brown sugar, (lightly packed)

tsp vanilla extract

cake flour

tsp baking powder

unsweetened, full-fat canned coconut milk ((not quite a full can))

mini chocolate chips

unsalted butter, (softened to room temperature)

vegetable shortening

tbsp meringue powder ((optional))

vanilla bean paste

2-4 tbsp milk or cream, (if needed for desired consistency)

chocolate chips,

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl occasionally.

Add the vanilla bean paste, and beat in the eggs one at a time, beating well after each.  Scrape the bowl down and beat until well combined.

In a separate bowl, sift together the flour, salt, baking powder and baking soda.  With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the flour.  Mix just until combined, but a few floury streaks remain.

Add the chocolate chips, and fold in with a spatula, scraping the sides of the bowl to mix in any remaining flour.

Divide the batter evenly between the pans.  Bake on the center oven rack for approximately 25 minutes, until a cake tester comes out clean.

Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Cake

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and shortening for 1 minute on medium speed until smooth.

With the mixer on low, add the powdered sugar by spoonfuls, meringue powder, vanilla and salt, mixing to combine.  Whip on medium speed for 4-5 minutes, adding the milk if needed for desired consistency, scraping the bowl occasionally, until very light and fluffy.

Stack, fill and frost the cooled cakes with the buttercream.

Before the buttercream crusts over, decorate with chocolate chips.

Buttercream

How to make Mini Santa Hat Eggnog Cheesecakes.

Mini Santa Hat Eggnog Cheesecakes

For the Crust:

graham cracker crumbs

Splenda® Granulated Sweetener

unsalted butter

nutmeg

For the Filling:

lowfat cream cheese,

eggnog

sour cream

For the Hats:

strawberries

whipped cream

In a small bowl, add graham cracker crumbs, Splenda Granulated Sweetener, and nutmeg. Pour melted butter over and mix together. Divide crumb mixture between 12 mini cheesecake cups, pressing down firmly to create an even layer. Bake for 5 minutes.

In a medium bowl, beat together cream cheese and sweetener on low until mixture is smooth. Add in the rest of the filling ingredients, and continue to beat on low (in order to decrease the amount of air beaten into the cheesecakes).

Divide batter between the mini-cheesecake tins. Bake for 15 &#8211; 19 minutes or until cheesecakes are set. Remove from oven and let cheesecakes cool until they are at room temperature.

Chill mini-cheesecakes in the refrigerator. Remove each from the pan, and top each with a dollop of whipped cream and a strawberry turned upside down (so it looks like a Santa hat). Put a small dollop more of whipped cream for the ball on the top of the hat. Refrigerate until serving.

Top 8 santa recipes from across the web

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Top Tags

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Caramel Pretzel Chocolate Chip Cook...

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SANTA HAT CHRISTMAS CUPCAKES

Santa Cocktail

High Altitude Chocolate Chip Cake

Mini Santa Hat Eggnog Cheesecakes

Top 8 santa recipes from across the web

The most viewed santa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Caramel Pretzel Chocolate Chip Cook...

Santa's Favorite Chocolate Chip Coo...

SANTA HAT CHRISTMAS CUPCAKES

Santa Cocktail

High Altitude Chocolate Chip Cake

Mini Santa Hat Eggnog Cheesecakes

The most viewed santa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine