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!

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.

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) 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

Directions:

  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!
   

134 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

  11. #
    71
    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 :)

    Reply

  12. #
    72
    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?

    Reply

    • 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.

      Reply

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

        Thank you!

  13. #
    73
    Ashleyposted January 23, 2015 at 4:30 pm

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

    Reply

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

      Yep.

      Reply

  14. #
    74
    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!

    Reply

  15. #
    75
    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!

    Reply

    • 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.

      Reply

      • 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!

  16. #
    76
    Angelaposted June 30, 2015 at 6:20 pm

    can I substitute water for the milk?

    Reply

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

      Milk is best.

      Reply

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