Shortcut Red Velvet-Chocolate Chip Cookies

Have you started your holiday baking? I have an easy Christmas cookie recipe for a cookie exchange or to enjoy with family or friends, Red Velvet Chocolate Chip Cookies!

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These cookies are easy to make, starting with a roll of refrigerated chocolate chip cookie dough as a shortcut and some Red Velvet Bakery Emulsion or red food coloring. The emulsion adds the red velvet flavor and a deep red color.

Red Velvet-Chocolate Chip Cookies, recipe adapted from Better Homes and Gardens

Makes about 2 dozen cookies

Ingredients

1 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough

1/4 cup all-purpose flour

1 tablespoon unsweetened cocoa powder (I used dark)

2 teaspoons Red Velvet Bakery Emulsion/flavoring (or use red liquid food coloring)

1 cup canned cream cheese frosting (I used Pillsbury)

Chocolate sprinkles/ jimmies

Directions

In a large bowl stir together cookie dough, flour, cocoa powder, and red food coloring until combined. (I kneaded the dough with my hands to combine and used gloves so my hands weren’t stained. ) Shape dough into a 7-inch roll. Wrap in plastic wrap and freeze for 2 to 3 hours or until dough is firm enough to slice.

Preheat oven to 375 degrees F. Cut roll into 1/4-inch slices. (If the dough crumbles slightly when you slice it, press dough together to re-shape the slice into a round.)

Place slices 2 inches apart on an parchment-lined cookie sheet. Bake about 7 minutes or until edges are firm. Transfer cookies to a wire rack; cool.

Place frosting in a small microwave-safe bowl. Microwave on high for 10 to 20 seconds or just until melted; stir. Dip half of each cookie into melted frosting, allowing excess frosting to drip back into bowl. Repeat dipping as needed for a thicker coating. Return cookie to wire rack. Sprinkle dipped portions of cookies with chocolate sprinkles. Let stand until frosting is set.

Layer decorated cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Print Recipe

Shortcut Red Velvet-Chocolate Chip Cookies

 An easy and festive Christmas cookie that uses a short cut!

Prep Time20 mins

Cook Time7 mins

freeze time 2 - 3 hours, until firm enough to slice2 hrs

Course: Dessert

Cuisine: American

Keyword: chocolate chip, red velvet, refrigerated cookie dough, short cut cookies

Servings: 24

Ingredients

• 16.5- or 18-ounce roll refrigerated chocolate chip cookie dough
• 1/4 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder I used dark cocoa powder
• 2 teaspoons Red Velvet Baking Emulsion/ flavoring or red liquid food coloring
• 1 cup canned cream cheese frosting I used Pillsbury
• Chocolate sprinkles/ jimmies

Instructions

• In a large bowl stir together cookie dough, flour, cocoa powder, and red food coloring until combined (knead dough with hands, if necessary to combine, use food handling gloves to prevent your hands from staining).
• Shape dough into a 7-inch roll. Wrap in plastic wrap and freeze for 2 to 3 hours or until dough is firm enough to slice.
• Preheat oven to 375 degrees F.
• Cut roll into 1/4-inch slices. (If the dough crumbles slightly when you slice it, press dough together to re-shape the slice into a round.)
• Place slices 2 inches apart on a parchment-lined cookie sheet. Bake about 7 minutes or until edges are firm.
• Transfer cookies to a wire rack; cool.
• Place frosting in a small microwave-safe bowl. Microwave on high for 10 to 20 seconds or just until melted; stir.
• Dip half of each cookie into melted frosting, allowing excess frosting to drip back into bowl. Repeat dipping if necessary for a thicker coating.
• Return cookie to wire rack. Sprinkle dipped portions of cookies with chocolate sprinkles. Let stand until frosting is set.
• To Store: Layer decorated cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Notes

To store: Layer decorated cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Happy Shortcut Baking!

Find 20+ recipes for baking or gifting to make your holidays extra sweet, HERE!

Additionally you’ll find easy, no-bake treats for bars, snack mix and cocoa mix too.

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