When it comes to iconic holiday figures, Rudolph is at the top of the Nice List—and now, he has a cookie worthy of his glowing reputation! Welcome to the third entry in our 12 Cookies of Christmas countdown: the bold, beautiful, and berry-bright Rudolph’s Red Velvet Rounds.

Crafted to pay homage to the famous reindeer’s ruby nose, these cookies feature a velvety cocoa base, sweet white chocolate chips, and a secret cherry center that adds a playful pop with every bite. Beloved by elves and magical creatures alike, they’re summer picnic–friendly, but with Christmas magic baked right in.

Cookie Spotlight: Rudolph’s Red Velvet Rounds

Origin Story:
The idea for these cookies began during the Annual Summer Sleigh Trials, when Chef Scarlet Sweets wanted to boost morale for the flight crew. She baked up a test batch of what she called “Choco-Cherry Comets.” Rudolph was so impressed, he requested a version just for him—and the Red Velvet Rounds were born.

 Elf Commentary (Cherry Jinglebuns): “They’re soft, chewy, and bursting with Rudolph-approved brightness. I pack extras in my satchel for mid-flight snacking!”

Recipe: Rudolph’s Red Velvet Rounds

Yields: ~24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp red food coloring (natural or gel)
  • 2 ½ cups all-purpose flour
  • ⅓ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup white chocolate chips
  • 24 maraschino cherries (drained and patted dry)

Instructions:

  1. Mix Wet Ingredients: Cream together butter and both sugars. Beat in eggs one at a time. Add vanilla and red food coloring and mix well.
  2. Combine Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix into the wet ingredients until a soft dough forms.
  3. Add Chocolate and Form: Fold in white chocolate chips. Take a tablespoon of dough, flatten it, place a cherry in the center, then roll into a ball, sealing the cherry inside.
  4. Bake: Place cookies 2 inches apart on a lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes. Allow to cool on pan for 5 minutes before transferring to a wire rack.

Elf Tip:

Drizzle with melted white chocolate and top with red sugar crystals for a festive finish that really glows!

Coming Next:

Stay tuned for Cookie #4 in early August: Frostbite Fudge Drops—an arctic-chilled chocolate cookie with peppermint crunch.

If you try the recipe at home, don’t forget to tag it with #TinselCookies to be featured in the next issue of The Tinsel Post!