As I read through my favorite baking cookbook, I stumbled upon a recipe that whisked me back to festive family gatherings: Red Velvet Marshmallow Cookies. The sight of their stunning crimson hue promised both joy and nostalgia, inviting me to recreate the delightful experience at home. These cookies are not only a feast for the eyes but also deliver on a soft, chewy texture interspersed with delightful pockets of fluffy marshmallow cream—a perfect twist on the classic treat. With quick prep and a gluten-free option for those who need it, they’re an accessible delight that’ll impress any crowd. Whether you’re baking for a holiday gathering or simply indulging in a cozy night in, these cookies are sure to spark joy and warmth. Curious about how to bring this festive flavor into your kitchen? Let’s dive into the recipe!
Why are Red Velvet Marshmallow Cookies irresistible?
Decadent texture: Each bite brings a delightful contrast between soft, chewy cookie and gooey marshmallow, making them utterly crave-worthy.
Gluten-free option: Easy substitutions let everyone join in on the fun, ensuring no one is left out of the cookie magic.
Vibrant color: Their eye-catching red hue adds a festive flair, perfect for parties or cozy family evenings—just like Mouth Butter Cookies and Lemon Meltaway Cookies.
Quick prep: With minimal steps and ingredients, you can whip these up swiftly, letting you spend more time enjoying them.
Crowd-pleaser: These cookies are bound to impress at any gathering, leaving everyone asking for the recipe!
Red Velvet Marshmallow Cookies Ingredients
For the Cookie Dough
• Flour – Provides structure; substitute with a gluten-free all-purpose blend to accommodate dietary needs.
• Salt – Enhances flavor; using sea salt can provide a finer touch to your cookies.
• Baking Powder – Acts as a leavening agent; ensure freshness to achieve optimal texture.
• Dutch Cocoa Powder – Adds a rich chocolate flavor; regular cocoa can be used but may alter the intensity.
• Butter (softened) – Increases moisture; opt for unsalted butter for better seasoning control.
• Granulated Sugar – Sweetens the dough; mixing in brown sugar can add extra chewiness.
• Brown Sugar – Contributes moisture and caramel notes; coconut sugar can be a fantastic substitute.
• Vanilla Extract – Enhances the flavor; pure vanilla extract elevates the taste beautifully.
• Egg – Serves as a binding agent; replace it with a flax egg for an egg-free alternative.
• White Vinegar – Activates the red food coloring; lemon juice can be a good substitute if needed.
• Red Food Color – Gives the cookies their signature hue; gel food coloring ensures vibrant color without excess liquid.
• Marshmallow Fluff – Creates gooey pockets of sweetness; a homemade version can add a personal touch.
Optional Glaze
• Melted White Chocolate – Drizzle over cookies for an extra touch of sweetness and decoration; makes for an elegant presentation!
Enjoy baking these Red Velvet Marshmallow Cookies that bring festive charm and delightful flavors to your table!
Step‑by‑Step Instructions for Red Velvet Marshmallow Cookies
Step 1: Prepare the Dough
In a large mixing bowl, whisk together 2 cups of flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder, and 1/4 cup of Dutch cocoa powder until well combined. In another bowl, cream 1/2 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar until light and fluffy, about 3-4 minutes. Beat in 1 egg, 1 teaspoon of vanilla extract, and 1 tablespoon of white vinegar until fully incorporated. Gradually mix the dry ingredients into the wet mixture until just combined.
Step 2: Add Color
Once the dough is combined, it’s time to add that signature hue! Stir in 2-3 tablespoons of gel red food coloring until the dough is uniformly vibrant. You want a rich, deep red that pops against the marshmallow filling. This step is crucial for making your Red Velvet Marshmallow Cookies visually appealing, so mix until all streaks of color are gone.
Step 3: Chill the Dough
Cover the mixing bowl with plastic wrap and refrigerate the dough for about 1 hour. Chilling the dough helps enhance the flavors and prevents excessive spreading during baking. While it’s chilling, you can prepare your baking sheet and gather the equipment you’ll need for the next steps.
Step 4: Preheat Oven
After the dough has chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy removal of your Red Velvet Marshmallow Cookies once they’re baked. This step is essential for achieving the perfect texture, so don’t skip it!
Step 5: Form Cookies
Once the oven is preheated, take the chilled dough and scoop out 2 tablespoons for each cookie. Flatten a ball of dough in your palm, create a small well in the center, and spoon in about 1 tablespoon of marshmallow fluff. Enclose the marshmallow by folding the dough over it and rolling it back into a ball. Place them on the lined baking sheet, spaced about 2 inches apart.
Step 6: Bake
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are set and the centers remain slightly soft. You’ll know they’re ready when the vibrant color of the cookies deepens and the aroma fills your kitchen. Keep an eye on them to prevent overbaking—soft and chewy is the goal!
Step 7: Cool
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This allows them to firm up slightly before transferring them to a wire rack. Carefully move your delicious Red Velvet Marshmallow Cookies to the rack to cool completely.
Step 8: Optional Drizzle
For an extra touch of sweetness, if desired, you can drizzle melted white chocolate over the cookies after they have cooled completely. Just melt some white chocolate in a microwave-safe bowl, then use a fork to drizzle over each cookie for a beautiful, elegant finish. This step makes your treats even more irresistible!
Make Ahead Options
These Red Velvet Marshmallow Cookies are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cookie dough up to 24 hours in advance by following the first three steps of the recipe, then refrigerate it wrapped tightly in plastic wrap. This resting period enhances the flavors and keeps the dough from spreading too much when baked. If you’d like to assemble the cookies, scoop and fill them with marshmallow fluff, then keep them in the fridge for up to 3 days before baking. Just remember to bake them fresh before serving to ensure that delightful gooey center! By prepping ahead, you’ll have homemade treats ready in minutes—perfect for any occasion or family gathering!
Tips for the Best Red Velvet Marshmallow Cookies
Chill the Dough: Refrigerating the dough for at least an hour enhances flavor and prevents spreading, ensuring that the cookies maintain their shape.
Seal the Filling: Make sure the marshmallow fluff is fully enclosed in the cookie dough. This will help avoid leaks during baking and keep that gooey surprise intact.
Watch the Bake Time: Keep a close eye on your cookies while they bake. Overbaking can lead to a dry texture—look for soft centers and set edges to achieve perfect Red Velvet Marshmallow Cookies.
Fresh Ingredients: Use fresh baking powder for optimal rise and texture. Stale leavening agents can lead to dense cookies that don’t puff up nicely.
Dietary Considerations: Always double-check ingredients for dietary restrictions, particularly allergens like eggs and dairy, to ensure everyone can enjoy these festive treats.
Storage Tips for Red Velvet Marshmallow Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to maintain their delightful softness and flavor.
Fridge: If you want to keep them fresh longer, you can refrigerate the Red Velvet Marshmallow Cookies for up to 1 week, ensuring they’re in an airtight container.
Freezer: For extended storage, freeze the cookies in a single layer on a baking sheet, then transfer them to an airtight container. They can be kept for up to 3 months without losing their magical marshmallow surprise.
Reheating: To enjoy leftovers, reheat cookies in the microwave for about 10-15 seconds for a warm, gooey treat that feels freshly baked!
Red Velvet Marshmallow Cookies Variations
Feel free to let your creativity shine and customize these delightful cookies to your taste!
- Gluten-Free: Use a gluten-free all-purpose flour blend for a deliciously inclusive treat everyone can enjoy.
- Nutty Crunch: Add 1/2 cup of finely chopped walnuts or pecans to the dough for a delightful texture contrast and nutty flavor.
- Chocolate Chips: Swap out marshmallow fluff for white chocolate chips for a creamier and even sweeter cookie experience.
- Peanut Butter Delight: Introduce a dollop of peanut butter in place of marshmallow fluff for a satisfying twist that pairs beautifully with chocolate.
- Zesty Lemon: Replace vanilla extract with fresh lemon juice and zest for a bright, refreshing change. This adds a unique twist that complements the rich cocoa!
- Coconut Flavor: Incorporate shredded coconut into the dough for added chewiness and a tropical flair. Coconut’s natural sweetness complements the red velvet beautifully.
- Dairy-Free: Substitute the butter with coconut oil or dairy-free margarine, and choose a plant-based milk chocolate for a captivating treat for lactose-intolerant friends.
- Spicy Kick: If you love a little heat, mix in 1/4 teaspoon of cayenne pepper to the dough for a spicy surprise that amplifies the rich flavors of the cookie.
Whether you choose to bake a version packed with nuts or one that embraces some tropical coconut goodness, your Red Velvet Marshmallow Cookies can become uniquely yours, just like the joy of family gatherings they bring. For even more cookie inspiration, consider trying Mexican Wedding Cookies or Lemon Meltaway Cookies. Happy baking!
What to Serve with Red Velvet Marshmallow Cookies
These delightful cookies are perfect for pairing with drinks or side treats that complement their rich flavors and festive appeal.
Cold Glass of Milk: A classic combo, the creaminess of milk balances the sweetness of the cookies, adding a comforting touch.
Festive Hot Cocoa: Serve with a rich, velvety hot chocolate topped with whipped cream for an indulgent experience that feels like a warm hug.
Vanilla Bean Ice Cream: A scoop of creamy vanilla ice cream contrasts beautifully with the warm cookies, enhancing the overall flavor sensation.
Chocolate Dipped Strawberries: The fresh burst of strawberries offers a refreshing contrast to the cookies, adding a touch of elegance to your dessert spread.
Nutty Coffee: A rich cup of nutty coffee brings out the chocolate notes in the cookies, making for a delightful afternoon treat.
Cream Cheese Frosting Dip: A small bowl of creamy frosting makes for a fun twirl and dip, echoing the cookies’ sweetness while adding a tangy twist.
Enjoy these pairings to elevate your cookie experience and create memorable moments around the table!
Red Velvet Marshmallow Cookies Recipe FAQs
What is the best way to select ripe ingredients for Red Velvet Marshmallow Cookies?
Absolutely! When choosing your ingredients, opt for high-quality cocoa powder that has a rich chocolate aroma for the best flavor. Ensure your butter is soft but not melted, as it will incorporate air into the dough for a fluffy texture. For red food coloring, choose gel food color for vibrant results without adding extra liquid to your dough, which could alter the consistency.
How should I store my Red Velvet Marshmallow Cookies, and how long do they last?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to 1 week. Make sure the container is well-sealed to maintain their soft, chewy texture.
Can I freeze Red Velvet Marshmallow Cookies, and if so, how?
Certainly! You can freeze these cookies for up to 3 months. To do this, first, freeze them in a single layer on a baking sheet until solid. Then, transfer them to an airtight container or a freezer-safe bag, ensuring that you remove as much air as possible. When you’re ready to enjoy, thaw them at room temperature or reheat for about 10-15 seconds in the microwave for that freshly-baked warmth!
What are some common troubleshooting tips if my cookies don’t turn out right?
Very! If your cookies spread too much, it may be because the dough wasn’t chilled long enough. Ensure you chill for at least 1 hour. If your cookies turn out dry, you may have overbaked them—watch closely during the last minutes of baking. Always check to see if the edges are set but the centers remain soft for that perfect gooey bite!
Are there any dietary considerations for making Red Velvet Marshmallow Cookies?
Definitely! Since this recipe contains common allergens such as eggs and dairy, you can substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) for an egg-free version. The recipe can also be made gluten-free by using a gluten-free all-purpose flour blend in place of regular flour. Always double-check product labels to ensure they align with your dietary needs.
Irresistible Red Velvet Marshmallow Cookies for Cozy Nights
Ingredients
Equipment
Method
- In a large mixing bowl, whisk together flour, salt, baking powder, and Dutch cocoa powder until well combined.
- In another bowl, cream the softened unsalted butter with granulated and brown sugar until light and fluffy, about 3-4 minutes.
- Beat in egg, vanilla extract, and white vinegar until fully incorporated.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir in gel red food coloring until dough is uniformly vibrant.
- Cover the mixing bowl with plastic wrap and refrigerate the dough for about 1 hour.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 2 tablespoons for each cookie, flatten a ball, create a well, spoon in marshmallow fluff, fold and roll back into ball.
- Bake the cookies for 12-15 minutes or until edges are set and centers are slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Optionally, drizzle melted white chocolate over the cookies after they have cooled.
