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. (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.
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.
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.
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.
Red velvet lovers, you are about to enter into cookie heaven. Warning: you may never turn around!
Yield: 18 cookies
Prep Time: 1 hour, 50 minutes (includes chilling & cooling)
Total Time: 2 hours
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.
© 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!
Try my Red Velvet Cheesecake Brownies next!