Barnie’s Santa’s White Christmas Red Velvet Recipe
Santa's New Favorite Christmas Cookie
The most wonderful time of the year is here! It’s time to bake—with your favorite coffee! This year, two of your favorite local brands have collaborated to bring you a delicious cookie full of holiday cheer and flavor that’s sure to get you on Santa’s “nice” list! Barnie’s Coffee & Tea Co. and Se7en Bites introduce the Santa’s White Christmas Red Velvet cookie!
You can make this delicious, festive cookie at home with Barnie’s Santa’s White Christmas coffee and some basic ingredients or find it locally for a limited time in Central Florida at Barnie’s Coffee & Tea Co. Café in Winter Park or Se7en Bites in Orlando. To give back to the community, for every cookie sold this season, Barnie’s Coffee & Tea Co. and Se7en Bites will donate $1 to support Second Harvest Food Bank of Central Florida on its mission of providing meals to residents facing hunger.
Before beginning this recipe, please read through the directions completely, as it will save you time and effort. A kitchen scale is vital to accurate measurements in baking, so make sure to weigh your ingredients.
Yields 12-24 cookies, depending on scoop size.
- 5.25 oz. softened, unsalted butter
- 4 oz. softened cream cheese
- 10.5 oz. granulated sugar
- 4 large eggs
- 2.5 tsp. vanilla extract
- 1 Tbsp. + 2.75 tsp. red food coloring
- 1 tsp. caramel extract
- 1 tsp. toffee extract
- (Both the toffee and caramel extract can be found locally in Orlando at D&G Occasions and on Amazon.)
- 20 oz. all-purpose flour
- 8 oz. white chocolate chips
- 1 oz. Hershey’s Special Dark Cocoa Powder
- 2.5 tsp. baking powder
- 0.5 tsp. baking soda
- 1.25 tsp. salt
- 1 Tbsp. + 1 tsp. FINELY GROUND Barnie’s Santa’s White Christmas Coffee
- (Note: You will need to grind the coffee to get it extremely fine; this is a key step as it will change the flavor if you skip this step and use the ground coffee as it is.)
- 1 small (8-10 oz.) box of Belgian Pearl Sugar Crystals (available on Amazon)
- 1 kitchen mixer with paddle attachment
- 1 half-sheet cookie pan
- Parchment paper
- spatula (rubber)
- kitchen scale
- measuring spoons
- cookie scoop (various scoop sizes can also be found at D&G Occasions)
- stainless or glass bowls for weighted ingredients
- Pre-heat oven to 350℉.
- In a large bowl, weigh and measure all dry ingredients, whisk together, and set aside.
- In a mixing bowl, with a paddle attachment on medium speed, cream softened, unsalted butter and cream cheese until thoroughly combined and until no streaks of butter and cream cheese remain distinguishable.
- Add granulated sugar and continue to cream on medium speed until fluffy; it will turn lighter in color (approximately 2-3 minutes).
- Add eggs, all liquid extracts, and cream until all liquid ingredients become one solid, red color.
- Begin to add 1/3 of the dry ingredient mixture, using the paddle attachment on low speed until almost combined, then add another 1/3 of the dry mixture and paddle. Add the last of the dry ingredients and paddle until completely incorporated. Finally, add white chocolate chips and mix on low just until combined into prepared dough to avoid the chips breaking into little pieces.
- Choose the size you would like your cookies to be, scoop the completed dough onto Parchment paper, and then wrap the pan with plastic wrap and refrigerate for 24 hours before baking to allow the butter and cream cheese to set.
- After 24 hours, remove the chilled dough, roll top and sides in pearl sugar, and place cookie sheet in 350℉ oven for 18-21 minutes, rotating at the halfway point of baking.
- If you are unable to procure Pearl Sugar, you can also roll these cookies in powdered sugar.
- Allow to cool and enjoy!
- Pro tip: make a double batch and store them in your freezer in case an unexpected guest pops over for holiday cheer! You will have freshly baked cookies to offer in just 20 minutes.
Recipe developed by:
Chef/Owner, Se7en Bites