Another pitfall is overbaking. These cookies don’t brown much due to the dark color, so it’s easy to leave them in too long, thinking they’re not done. They continue to set on the hot baking sheet. Take them out when the edges feel firm to a light touch and the center no longer looks wet or glossy. An overbaked red velvet cookie loses its tender, slight chew and becomes disappointingly crisp. Set a timer for 8 minutes and check them.
Serving Suggestions
I like serving these cookies arranged on a tiered cake stand or a simple wooden board. They look absolutely enchanting mixed with some plain sugar cookie snowflakes for contrast. For a truly festive presentation, I sometimes tie a few with baker’s twine and hang them as edible ornaments on my Christmas tree (just remember they won’t last forever there!).
They are perfect with a cold glass of milk for the kids or a warm mug of peppermint hot chocolate for the adults. I always put out a plate for Santa, of course, and these visually striking cookies are the stars of my holiday cookie boxes. They’re the treat that always gets the most compliments and questions at parties.
Variations & Customizations
If you want to play with flavors, you can add a teaspoon of peppermint extract to the dough instead of vanilla for a candy cane twist. I’ve tried it, and it’s delightful. You can also zest an orange into the dough for a subtle citrus note that pairs wonderfully with chocolate. For decorating, instead of all-over icing, try just drizzling the trees with a simple white chocolate glaze and pressing on a single, sparkly sprinkle as a star.
For a nutty variation, I’ve finely chopped some toasted pecans and pressed them into the dough before chilling for a bit of crunch. And while royal icing is classic, a simple cream cheese glaze (cream cheese, powdered sugar, milk) drizzled over the top leans into the traditional red velvet flavor profile and is a bit quicker. It’s less structured but equally delicious.
How to Store, Freeze & Reheat
Once decorated and fully dried, these cookies store beautifully in a single layer in an airtight container at room temperature. I place parchment paper between layers if I must stack them. They’ll keep their texture and taste for about 5 days. The undecorated, baked cookies freeze exceptionally well. I let them cool completely, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll last for up to 3 months. Thaw at room temperature before decorating.
You can also freeze the dough! I wrap the dough discs tightly in a double layer of plastic wrap and then place them in a freezer bag. They can be frozen for up to 2 months. When you’re ready to bake, thaw the dough overnight in the refrigerator, then let it sit at room temperature for about 15 minutes before rolling. I do not recommend freezing the decorated cookies, as the icing can become sticky and the colors may bleed when thawed.
FAQ Section
Can I make the dough ahead of time?
Absolutely, and I do this all the time to spread out the work. The dough discs can be wrapped tightly and refrigerated for up to 3 days. Sometimes I even prefer it, as the flavor seems to deepen a bit. Just let it warm up slightly at room temperature so it’s pliable enough to roll without cracking.
My cookies aren’t very red. What happened?
This was my problem, too! It’s almost always the food coloring. Gel or paste food coloring is concentrated, so you need less to achieve a bold color without altering the dough. Liquid dye waters it down. Also, remember the cocoa powder darkens the dough, so you need to compensate with more color than you’d think. Don’t worry—it’s still tasty, just more “rustic”!
Why did my cookies spread or lose their shape?
This usually points to dough that was too warm. If your butter was overly soft or your dough wasn’t chilled sufficiently, the cookies will spread. Ensure your butter is just softened (you can make an indent with your finger, but it shouldn’t be greasy or melted) and always chill the dough thoroughly. Baking on a cool, parchment-lined sheet also helps.
Conclusion
Baking these Red Velvet Christmas Tree Cookies has become one of my favorite holiday traditions. There’s something so wonderfully satisfying about creating something so festive and delicious with your own hands. I hope this recipe brings as much warmth, fun, and sweetness to your kitchen as it has to mine. Gather your ingredients, put on some holiday music, and enjoy the process. Happy baking, and may your season be merry, bright, and delicious