White Chocolate Dipped Red Velvet Cookies.

Soft & chewy red velvet cookies made from scratch. Dip them in white chocolate and give each one a shower of festive sprinkles. 

Soft & chewy Red Velvet Cookies made from scratch. Dip them in white chocolate and sprinkles! Recipe by sallysbakingaddiction.com

A quick break from the healthy January recipes today. Sorry?

I made a batch of red velvet cookies this weekend for my best friend, Erin. Erin was my roommate before I moved in with Kevin. She lived with me for the first year of Sally’s Baking Addiction’s life. Last night, she told me that she remembers the moment after I first pressed publish. (gah! those iPhone photos!) I walked out of my bedroom in my pink fuzzy socks and said “no one is going to read it!”

Thank you, Erin, for putting up with all the weekend baking.

Soft & chewy Red Velvet Cookies made from scratch. Dip them in white chocolate and sprinkles! Recipe by sallysbakingaddiction.com

Erin came over last night to see the new apartment. We also inhaled some sprinkle-tastic, white chocolate dipped, chewy red velvet cookies. For the record, these cookies are phenomenal with wine. Try it.

Anyway. These cookies are quite festive, no? The sprinkles warm my heart. 

A lot of red velvet first timers always ask me… what does it taste like? Is it just red chocolate? Well, to be honest… red velvet tastes like vanilla and chocolate combined. More chocolatey than a piece of vanilla cake but less fudgy than a brownie. Does that make sense? A harmonious, buttery marriage of chocolate and vanilla together. Dip all that into some pure white chocolate and you’ve got yourself one impeccably tempting dessert.

Today’s cookie recipe is a spin-off of my Red Velvet Chocolate Chip Cookies. 100% from scratch, these soft & chewy red velvet cookies have been a huge hit so far with readers. Looking for a cake mix version? Make these cookies and substitute red velvet mix.

Soft & chewy Red Velvet Cookies made from scratch. Dip them in white chocolate and sprinkles! Recipe by sallysbakingaddiction.com


For dipping, use pure white chocolate. Pure white chocolate found in the baking aisle, such as Ghirardelli. Do not use white chocolate chips. They do not melt down properly unless you add shortening. And if not careful, your “white chocolate” coating could taste waxy with all that shortening.

For these reasons, I recommend pure white chocolate for dipping.

How to make red velvet cookies dipped in creamy white chocolate!

Make sure the cookies are relatively cool before you dip them into the white chocolate. Once the chocolate has set, the cookies are perfect for travel. I simply piled the leftover cookies onto a paper plate tucked inside a large zipped-top bag for Erin to take home.

They’re such a simple, festive cookie to make for Valentine’s Day. And to be honest – any occasion! Use different colored sprinkles depending on the holiday.

How to make soft-baked, chewy red velvet cookies from scratch. Dip them in white chocolate for a festive treat!

Red velvet lovers, you are about to enter into cookie heaven. Warning: you may never turn around!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

White Chocolate Dipped Red Velvet Cookies

Yield: 18 cookies

Prep Time: 1 hour, 50 minutes (includes chilling & cooling)

Total Time: 2 hours

Print Recipe

Soft & chewy red velvet cookies made from scratch. Dip them in white chocolate and give each one a shower of festive sprinkles! This cookie dough must chill for at least 1 hour.


  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
  • 1/4 cup (21g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) packed light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature1
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel)
  • 10 oz (280g) pure white chocolate2
  • sprinkles


  1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.
  3. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3 days. Chilling is mandatory.
  4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies if you'd like them spread out more. Allow to cool for at least 25 minutes on the baking sheets before dipping.
  6. In a small microwave safe bowl, melt the white chocolate in 15 second increments, stirring after each time until perfectly smooth. White chocolate seizes very quickly, so be careful. Dip half of each cookie into white chocolate and top with sprinkles, as pictured above.
  7. Allow the chocolate to set. I stuck my cookies in the refrigerator for 20 minutes. Store cookies in an airtight container at room temperature for up to 7 days.
  8. Make ahead tip: Cookies can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before enjoying. Cookie dough balls can also be frozen up to 2-3 months. Bake for 1-2 extra minutes (do not thaw).

Additional Notes:

  1. Room temperature egg is preferred. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my egg when I set out my butter to soften about 1 hour before beginning.
  2. For dipping, use pure white chocolate if you can. Pure white chocolate found in the baking aisle, such as Ghirardelli. Do not use white chocolate chips. They do not melt down properly as a smooth coating.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

PS: I found these heart sprinkles at Target in the $1 section. I’ve also seen similar sprinkles at Michaels and Hobby Lobby!

Heart Sprinkles

Try my Red Velvet Cheesecake Brownies next!

Red Velvet Cheesecake Brownies

How to make soft-baked, chewy red velvet cookies from scratch. Dip them in white chocolate for a festive treat!

142 Responses to “White Chocolate Dipped Red Velvet Cookies.”

  1. #
    Laura (Tutti Dolci)posted January 21, 2014 at 6:42 pm

    Beautiful cookies, love that dip in white chocolate!


  2. #
    Rebeccaposted January 22, 2014 at 11:57 am

    These are so adorable, perfect for the class Valentine’s day party! I’m pinning this right now!


    • Sallyreplied on January 22nd, 2014 at 3:56 pm

      Thanks for pinning and sharing, Rebecca!


  3. #
    Juliaposted January 22, 2014 at 6:11 pm

    Hi Sally,
    I was just wondering if I could chill the dough overnight or for longer. Should I take the dough out a while before I bake it or is it ideal that the dough not rest chilled overnight?
    Thank u!


    • Sallyreplied on January 22nd, 2014 at 7:05 pm

      Hey Julia – yep, you could chill this cookie dough overnight. Be sure to let sit out at room temperature for about 15 minutes before rolling into balls and baking. The dough will be rock-hard otherwise!


  4. #
    Lindsay @ Life, Love and Sugarposted January 23, 2014 at 2:30 pm

    So perfect for Valentines day! Something about dipping a cookie in chocolate too – it’s even yummier than you’d expect :)


    • Sallyreplied on January 23rd, 2014 at 4:25 pm

      I 100% agree!


  5. #
    Shiran @ Pretty. Simple. Sweet.posted January 28, 2014 at 11:01 am

    Wow Sally! How come I haven’t noticed when you first posted it? The photos are so beautiful!


    • Sallyreplied on January 28th, 2014 at 11:43 am

      Thank you!


  6. #
    Danielle Andreposted January 28, 2014 at 9:52 pm

    Just made this recipe last night. Turned out great. Perfect combo with white chocolate. Can’t wait make this again for actually vAlentine Day. Another great recipe Sally☺


  7. #
    Joannaposted January 29, 2014 at 3:29 pm

    I cannot for the life of me get any of my red velvet recipes to actually come out RED! I use the same amount of food colouring listed in your recipes.. plus more! What is your secret? :(


    • Sallyreplied on January 29th, 2014 at 4:19 pm

      No secret at all Joanna! Just keep adding until the cookie dough is the exact color you want your cookies.


      • Joannareplied on January 29th, 2014 at 4:21 pm

        The dough usually looks okay when I am rolling it/pre-baking, but 10 times out of 10, when I pull it out of the oven, they are a full on brown with just a HINT of red. Do you think using gel as opposed to liquid might solve this problem?

        • Sallyreplied on January 29th, 2014 at 4:24 pm

          I typically use liquid, though giving gel a shot would be worth it!

  8. #
    Manishaposted February 2, 2014 at 1:25 pm

    Dearest sally.. Loved ur red velvet recipe bt had a question as to what can i replace the egg with since im a pure veggie n dont eat eggs.. Please help me out as im super excited to bake these super delicious cookies asap :)


    • Sallyreplied on February 2nd, 2014 at 4:01 pm

      Hi Manisha! I’m unsure. I’ve never tested this cookie recipe to be vegan, so I cannot make any recommendations.


  9. #
    Caseyposted February 4, 2014 at 12:24 pm


    I made these and they were FANTASTIC! I’m not a huge red velvet fan, but I was pleasantly surprised by how much I enjoyed these cookies. I made them for my niece’s first birthday party on Sunday, and they turned out AWESOME. They were perfectly crackled on top, and the flavor was the perfect mix of vanilla and chocolate. TASTY!!



    • Sallyreplied on February 4th, 2014 at 4:23 pm

      Wonderful! Perfect treat for a birthday party, especially a party in February. Thanks for reporting back, Caset!


  10. #
    Meg Jones | The Spatularetteposted February 5, 2014 at 8:37 am

    I made these guys last night. Some of the best cookies I’ve ever had. The texture is absolutely perfect! Instead of dipping them in white chocolate, I pressed a heart shaped chocolate into each one while they were still warm. Great recipe!


    • Sallyreplied on February 5th, 2014 at 9:03 am

      Meg, I love the idea of a heart-shaped chocolate in each cookie! I planned to make another batch next week on Valentine’s Day and I will certainly be trying that. Thanks for reporting back!


  11. #
    Samanthaposted February 5, 2014 at 6:23 pm

    Sally, I just had to let you know how much I loved these! I even lightened them up a little bit by replacing the butter with applesauce and they turned out marvelously. My boyfriend didn’t even realize I’d made them “healthy.” Cake-y and delicious and a perfect use for all those Valentines Day sprinkles I’ve been hoarding! :)


  12. #
    Teresaposted February 6, 2014 at 9:12 am

    Can you refrigerate the dough overnight like you are able to with some of your other recipes? I’m planning on making these for Valentine’s Day and my Thursday evenings are always crazy busy, so I wanted to try and make the dough Wednesday night so I could just come home and bake the cookies. Thanks!


    • Sallyreplied on February 6th, 2014 at 10:38 am

      You sure can, Teresa! The cookie dough will be rather solid after chilling overnight. So let it sit at room temperature for about 20 minutes before rolling and baking.


  13. #
    Maryposted February 9, 2014 at 11:27 am

    hi Sally :) is it okay for me to chill the dough for more than 1 hour? maybe up to 3-4 days? thanks in advance!!


    • Sallyreplied on February 9th, 2014 at 12:25 pm

      That would be fine, Mary. Make sure you let the cookie dough sit at room temperature for 15-30 minutes before rolling into balls because the dough will be quite cold and solid.


      • Maryreplied on February 9th, 2014 at 5:54 pm

        alright! thanks! :)

  14. #
    Angelaposted February 9, 2014 at 7:49 pm

    Thank you for sharing this wonderful recipe. It was amazingly good. Can’t wait to give out to friends.


  15. #
    Gertrudeposted February 13, 2014 at 9:09 pm

    I gave this recipe a try today and was so disappointed. The cookies have a sharp bitter taste. They were so bad I ended up throwing the first one I tried away after taking only a couple nibbles. I’m extra disappointed because I wanted these to be an early Valentine’s surprise for my husband. He tried one and agreed about the bitter taste. He thinks it’s from the large amount of food coloring. I don’t know. All I can say is that this is the first recipe I’ve tried from your site and I’m scared to try any others because of how these cookies turned out.


    • Sallyreplied on February 13th, 2014 at 9:59 pm

      Hello. I received all of your other comments. This comment has not been deleted. All new commenters must be approved and I have not been at my computer this evening until now. I apologize that these cookies taste bitter to you. Which brand of cocoa are you using? With so much sugar, I’m unsure how they could! Feel free to leave out the food coloring if you try them again. Thank you for reporting back!


    • Jessica wreplied on November 22nd, 2014 at 5:11 am

      Make sure you try them using a red food coloring gel. Like AmeriColor.
      I have been a long time fan of sally and I can assure you that you will not regret trying more of her recipes. I am an avid baker and sallys is my absolute favorite website. Many of her recipes are my go-to recipes. She is simply the best! I’ve made these cookies and they’re not bitter at all. They’re delicious! I can’t quite get mine to turn out as fluffy as hers but the taste is really yummy! You may want to recheck the freshness and quality of your ingredients and try again?? It sounds like you may have had an error of some kind :)


  16. #
    Joanne Hollickposted February 14, 2014 at 3:37 am

    Hi from the Uk!!!
    I have tried a few recipes from your blog which always turn out amazing . I made these for valentines day and chuffed to bits with how they have turned out.
    Thanks for the blog
    Jo x


  17. #
    Zoeposted March 2, 2014 at 5:17 am

    I really love this idea and can not wait to try it out, but a thing is, is the temperature for the oven at fan-forced temperature? I don’t know if this question sounds silly, or not, but I just want to know just in case I burn the cookies at 350’C. Thank you so much…


    • Sallyreplied on March 2nd, 2014 at 1:43 pm

      My recipes are tested in my conventional oven. Without testing this cookie recipe in a convection oven, I’m unsure of the result. To be safe, try lowering the temperature to 325F.


  18. #
    Catherineposted March 4, 2014 at 6:39 pm

    Hi Sally! This looks SO yummy! I love red velvet cake! It would look really cool if it was purple velvet, don’t you think? I think this is one of your best ideas ever!


  19. #
    Bhagyashreeposted June 10, 2014 at 4:14 am

    Hi Sally! I’m a vegetarian! What can i substitute for eggs in this recipe? i have heard about yogurt and vinegar but not tried anything till now.

    Do let me know!

    Thank you so much :)


  20. #
    Jenniferposted December 7, 2014 at 1:54 pm

    Hi Sally i was wondering if i could chill the dough for two days before baking the cookies ?


    • Sallyreplied on December 7th, 2014 at 4:22 pm

      Absolutely, that would be fine. Make sure you let the cookie dough sit out at room temperature for about 45 minutes before baking though.


  21. #
    Danielleposted December 23, 2014 at 4:04 pm

    What a wonderful recipe! I made these for a neighbor and dipped them in Christmas sprinkles for the holiday and they turned out wonderfully. Thanks for this great recipe Sally! Will be making again soon :)


  22. #
    Jaclynposted January 22, 2015 at 4:28 pm

    Hi Sally! I want to make these for Valentine’s Day and noticed many other commenters asked about chilling the dough for longer than an hour. You said they would have to sit for a while before rolling. I know you’ve mentioned rolling them and then letting them sit on the fridage for a while again in another chocolate chip cookie recipe, the one with cornstarch. Can I do that here and would I have to let them sit?


    • Sallyreplied on January 22nd, 2015 at 5:06 pm

      Jaclyn, I think I understand your question but correct me if I am wrong. The reason for letting the cookie dough sit at room temperature after chilling for quite some time is because the cookie dough will be extremely solid and hard to roll. So, if you have already chilled the cookie dough for an hour, then rolled the cookie dough balls, you may chill the balls at this point. Make sure you cover them if you can and chill them for up to a day or two. Then bake right away as directed.


      • Jaclynreplied on January 22nd, 2015 at 8:38 pm

        Thank you!

  23. #
    Ashleyposted January 23, 2015 at 4:30 pm

    Just making sure, can I use white chocolate melts for the dipping?


    • Sallyreplied on January 23rd, 2015 at 4:55 pm



  24. #
    Natalie Munroeposted February 2, 2015 at 3:09 pm

    I love your description of what red velvet tastes like. My husband is a chocoholic and I love vanilla; these cookies sound like the perfect marriage! I was going to make your molten lava cake for Valentine’s dessert but now I’m thinking we may need two desserts. Yay!


  25. #
    Lisa Krausposted February 8, 2015 at 4:55 pm

    I have made these cookies before and they turned out wonderful. The last 3 times I have made them they have turned out flat. I thought maybe I was creaming the butter and sugars too much, so I tried it again and yep, flat. Any ideas as to what I may be doing wrong? I tested the oven temp and it was right on at 350. They still are delicious, just flat as a pancake. Thanks!


    • Sallyreplied on February 9th, 2015 at 8:29 am

      Strange. Are you doing anything different from the first time? Are you at high altitude, perhaps? Try adding 1-2 Tablespoons of flour. This will help firm up the cookie dough which reduces the likelihood of spreading.


      • Lisa Krausreplied on February 9th, 2015 at 6:38 pm

        The only difference that I can think of is that I ran out of table salt, so I have been grinding Sea Salt instead. I will try them again this weekend with the extra flour (I have been using unbleached all purpose flour). Thanks for the suggestion. I will let you know how they turn out!

  26. #
    Angelaposted June 30, 2015 at 6:20 pm

    can I substitute water for the milk?


    • Sallyreplied on June 30th, 2015 at 7:14 pm

      Milk is best.


  27. #
    NikkiRayposted September 10, 2015 at 4:15 pm

    I love love love these cookies.  All of your recipes are great. Thanks for the inspiration. BTW Brown Butter Chocolate Chip Cookies are my new addiction!


  28. #
    Amandaposted December 4, 2015 at 6:33 am

    Hi sally! Was wondering if i could use buttermilk in place of milk in this recipe.


    • Sallyreplied on December 4th, 2015 at 7:05 am

      Yes, absolutely.


  29. #
    Najiaposted December 13, 2015 at 2:33 am

    Lord have mercy!!!!…. These cookies!!!… That’s all I can say!!… I am 100% not a fan of red velvet, but these cookies have convinced me to turn over a new leaf!…. I just baked these cookies, and they are delicious!!!….I love these!!… I bought my first ever cookie jar that actually says cookies on it, so it was the perfect excuse to bake cookies. I made these red velvet w choc chunk!!!…the white chocolate just adds heaven to it!…. The only thing is, I used Ghirahdelli and my color isn’t white as yours, it had a hint of tan ish. How did you get your chocolate so white?


    • Sallyreplied on December 13th, 2015 at 2:38 pm

      I use Ghirardelli too– and it’s quite white! Are you using a Ghirardelli baking bar? Like, the chocolate found in the baking aisle usually by the chocolate chips?


      • Najiareplied on December 13th, 2015 at 3:04 pm

        Yes, I used the baking bar, it comes in 4oz bar per pack. I prob melted it too long. I’ll try again next week when I make these for my Christmas pot luck for work!!

  30. #
    Aliciaposted December 16, 2015 at 10:19 pm

    I made these cookies tonight, hoping to dip them in green colored white chocolate for a festive Christmas cookie. However, when I took them out of the oven, they had spread way too much. They were really paper thin. Do you know why this could be?

    P.S. I love your cookie recipes 😛


  31. #
    Shelley Reedposted December 22, 2015 at 3:31 pm

    Hi! I just made these red velvet cookies and although they taste great they aren’t red in colour. I added 2 extra tsp of  food coloring until the dough was red enough but after being in the fridge all afternoon they became brown again. I put exactly 21g of coco. What went wrong?


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