Red Velvet Pan-Banging Cookies | Delightful Holiday Treat

The first time I baked these Red Velvet Pan-Banging Cookies, the whole kitchen smelled like Christmas morning buttery, warm, and just a little dramatic. Each cookie rippled at the edges with that signature pan drop, their deep red color gleaming under a glossy cream cheese icing. They look like they belong in a bakery window, but they’re made right at home.

What Makes These Red Velvet Pan-Banging Cookies Unique

These cookies are a little theatrical, and that’s what makes them special. The pan-banging technique creates those striking ripples crisp on the edge and chewy at the center. Every cookie feels like a small celebration, with red velvet’s cocoa depth and a tangy cream cheese dip that tastes like the holidays. Dutch-process cocoa keeps the color rich, while gel food coloring gives that vivid red that never fades in the oven. Large cookies also mean dramatic texture shifts: soft middle, crinkly edges, and pure joy in every bite.

Key Ingredients and Why They Work

Dry Ingredients Breakdown

Accurate measurement matters here, especially for flour. Weighing 2 cups (284 g) ensures the right spread without heaviness. Baking soda lifts the cookies slightly, while cream of tartar adds tenderness and helps the ripples hold. A pinch of fine salt balances the sweetness.

Wet Ingredients & Flavor Builders

Creaming room-temperature butter with sugar builds air for those crisp edges. The single egg binds everything without making the dough cakey. Dutch-process cocoa brings a smooth chocolate base, and gel red food coloring gives that deep, festive tone. Vanilla ties everything together, keeping the flavor classic and comforting.

Cream Cheese Icing Essentials

Cream cheese adds tang and richness that cut through the sweetness beautifully. The icing should be thick enough to cling but smooth enough to dip. A bit of melted butter adds shine, and confectioners’ sugar gives that classic holiday gloss. Adjusting with water or sugar keeps the consistency perfect for dipping.

Step-by-Step: How to Make Red Velvet Pan-Banging Cookies

Mix the Dough Properly

Start by mixing flour, baking soda, salt, and cream of tartar. In a mixer, cream the butter until smooth, then add sugar and beat until light. Mix in the egg, cocoa, food coloring, and vanilla. Slowly add the flour mixture until fully incorporated, scraping the bowl often. The dough should feel soft but not sticky.

Portion and Prep for Perfect Ripples

Shape the dough into 3 oz (85 g) balls about 1/4 cup each. Place four on a foil-lined baking sheet, leaving space for spreading. Aluminum foil helps achieve crisp bottoms and dramatic edges, though parchment also works.

Mastering the Pan-Banging Technique

Bake one tray at a time at 350°F (180°C). After 8 minutes, lift one side of the pan 4 inches and drop it gently. The centers will deflate slightly, forming ripples. Repeat every 2 minutes until the edges are set but the centers still soft, about 13–16 minutes total. This timing gives that chewy interior that defines pan-banging cookies.

Cooling and Icing for Best Results

Cool cookies on the sheet for 10 minutes, then transfer to a rack. Once cool, whisk cream cheese, melted butter, vanilla, and salt. Add confectioners’ sugar gradually, thinning with water as needed. Dip half of each cookie into the icing, sprinkle holly decorations, and let them set completely before serving.

Tips for Success and Holiday Variations

Use gel coloring for brightness that doesn’t fade, or swap in red velvet emulsion for easy flavor. If the icing feels too thin, add more sugar; if too thick, stir in a spoon of water. For smaller cookies, use 1 ½ oz portions and reduce baking time slightly they’re great for sharing. Dough balls can be frozen for two weeks, and you can bake them straight from frozen with an extra minute or two. Because of the cream cheese, refrigerate after icing. For festive twists, add sprinkles, crushed peppermint, or dip in white chocolate for contrast.

Storage, Make-Ahead, and Freezing Guide

Un-iced cookies store at room temperature in an airtight container for up to three days. Once iced, refrigerate them to keep the cream cheese safe. For make-ahead prep, freeze dough balls on a tray, then transfer to bags. Bake from frozen, adding 1–2 minutes. Let finished cookies dry fully before storing so icing doesn’t smudge. Avoid stacking; instead, lean them gently in a tin or box.

Troubleshooting Common Issues

If your cookies don’t ripple, try banging the pan higher or using foil for more spread. Overbrowned edges mean your oven runs hot try lowering by 10°F next time. If the red color looks dull, double-check that you used Dutch-process cocoa and gel coloring. Too-thin icing? Add sugar. Too stiff? A bit of water fixes it. Uneven spreading often comes from uneven dough balls, so weigh them for consistency.

FAQ: Red Velvet Pan-Banging Cookies

More Such Recipes

• chewy pumpkin cookies for your holiday dessert tray
• soft pumpkin snickerdoodles with a festive twist
• chocolate crinkle cookies perfect for Christmas baking
• peppermint bark brownies for a rich holiday treat
• chocolate pumpkin cupcakes with seasonal flair
• crumbl pumpkin pie cookies that scream fall and winter
• easy no-bake cookies for your Christmas cookie box

Conclusion

Red Velvet Pan-Banging Cookies are pure holiday joy bold, chewy, and beautifully messy in the best way. Every pan drop feels like a tiny celebration, and every bite brings that perfect mix of crisp and creamy. Whether you make them for your family or pack them as gifts, these cookies belong on every Christmas tray.

For more festive inspiration, follow along on Pinterest and Facebook.

Print