Soft & chewy red velvet cookies made from scratch. Dip them in white chocolate and give each one a shower of festive sprinkles.
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.
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. ♥
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.
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.
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.
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.
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!
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
- 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
- 1/4 cup (32g) 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*
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.
Red velvet lover? Try these recipes next.