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. 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. Not to mention, all the photography help! Erin is a talented photographer herself and also my running buddy.

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 made pizza, drank wine, and she brought me this new polka dot loaf pan (from Home Goods). The gal knows me too well. Erin also got a glance at my advanced cookbook copy. Her exact reaction was “it’s so you.” Mission accomplished, folks.

We also inhaled some sprinkle-tastic, white chocolate dipped, chewy red velvet cookies. For the record, these cookies are phenomenal with wine. Try it.

I knew Erin would love these cookies because red velvet is her jam. Umm, did I just type “her jam” ? Sorry, must be last night’s wine talking.

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

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

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

So how do you make this adorable white chocolate dipped version? Easy. Here are a few helpful baking tips to ensure red velvet cookie success:

The scarlet red color of your cookies is completely in your hands. If you find your cookie dough isn’t red enough, add more food coloring. I used 1 full Tablespoon of it in today’s recipe. Use more or less, whatever you like.

Chill the cookie dough in the refrigerator. Trust me on this! The cookie dough is much too sticky to bake right after mixing. Your red velvet cookies will spread all over your baking sheet. There is no way around chilling. Tightly cover the cookie dough and chill in the refrigerator for at least one hour.

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 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 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 made from scratch. Dip them in white chocolate and sprinkles! Recipe by sallysbakingaddiction.com

Make sure the cookies are relatively cool before you dip them into the white chocolate. Otherwise, the white chocolate will slide off and take forever to “set” on top of the cookies.

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.

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

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.

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

 

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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! This cookie dough must chill for at least 1 hour.

Yield: 18 cookies

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

Total Time: 2 hours

Ingredients:

  • 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) light brown sugar (or dark brown)
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature*
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel)
  • 10 oz (280g) pure white chocolate*
  • sprinkles

Directions:

Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.

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.

Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour. Chilling is mandatory.

Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

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.

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.

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. Cookies may be frozen for up to 2 months. Cookie dough may be frozen up to 2 months - thaw overnight in the refrigerator. Cookie dough balls may be frozen up to 2 months. Bake for 1-2 extra minutes (do not thaw).

*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.

*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 unless you add shortening. And if not careful, your "white chocolate" coating could taste waxy with all that shortening.

© 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 my heart sprinkles at Target in the $1 section. I’ve also seen similar sprinkles at Michael’s and Hobby Lobby. You can also order similar sprinkles here.

Heart Sprinkles

 

Red velvet lover? Try these recipes next.

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at sallysbakingaddiction.com

 

Red Velvet Oreo Brownies

Red Velvet Oreo Brownies

 

Red Velvet Cheesecake Brownies

Red Velvet Cheesecake Brownies

 

 

 

 

   

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

  1. #
    61
    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! :)

    Reply

  2. #
    62
    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!

    Reply

    • 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.

      Reply

  3. #
    63
    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!!

    Reply

    • 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.

      Reply

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

        alright! thanks! :)

  4. #
    64
    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.

    Reply

  5. #
    65
    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.

    Reply

    • 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!

      Reply

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

      Gertrude-
      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 :)

      Reply

  6. #
    66
    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

    Reply

  7. #
    67
    Zoeposted March 2, 2014 at 5:17 am

    Hello,
    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…

    Reply

    • 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.

      Reply

  8. #
    68
    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!

    Reply

  9. #
    69
    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 :)

    Reply

  10. #
    70
    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 ?

    Reply

    • 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.

      Reply

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