White Chocolate 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. 

stack of white chocolate red velvet cookies with 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.

white chocolate red velvet cookies with sprinkles on a white plate

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.

red velvet cookie dough balls on a silpat baking mat

 

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.

3 images of white chocolate red velvet cookies

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.

stack of white chocolate red velvet cookies with sprinkles

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. 

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stack of white chocolate red velvet cookies with sprinkles

White Chocolate Dipped Red Velvet Cookies

  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours, 15 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

  • 1 and 1/2 cups + 1 Tablespoon (196g) all-purpose flour (spoon & leveled)
  • 1/4 cup (21g) unsweetened natural 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 or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature*
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel)
  • 10 oz (280g) pure white chocolate*
  • sprinkles

Instructions

  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 350°F (177°C). 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.

Notes

  1. Freezing Instructions: 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).
  2. Egg: 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.
  3. White Chocolate: 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.
  4. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: white chocolate dipped red velvet cookies, red velvet cookies

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 in a container

32 Comments

  1. Sally,

    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!!

    🙂
    Casey

  2. 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!

    1. 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.

  3. 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!!

    1. 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.

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

  5. 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.

    1. 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!

  6. 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 🙂

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

  8. can I substitute water for the milk?

    1. Milk is best.

  9. 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!

  10. 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?

    1. 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?

  11. 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 😛

  12. 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?

  13. My dough turned out extremely sticky even after chilling overnight. Help what should I do? 

  14. Hi Sally! Been addicted to reading your recipes and looking at your wonderful, mouth-watering photos! I’ve chosen this recipe as a Christmas gift to my friends. Would it be possible to make all 10 batches of this in one go? Thanks!

    1. I recommend making separate batches, not all 10 at once. Too much dough to work with. You can double the recipe and make 5 batches.

  15. Hi – do you use natural cocoa powder or dutch process? THANKS!

    1. Natural 🙂

  16. I just baked these cookies and they came out very dark brown and taste like a plain chocolate cookie. Don’t get me wrong, they’re tasty, but just so chocolatey! I used regular Hershey’s cocoa and liquid food coloring. Has anyone else had this issue?

  17. Hi Sally! I would love to do this for my sister’s upcoming bridal shower!! This will be my first time making a dipped cookie, so I can’t imagine how will I dry the coating up after dipping the cookie in the white choco.  Cos I imagine it will drip while cooling. You have any tips on how to cool it without dripping messily? Or do I just place it in a plate right after dipping in white choco? thanks a lot!!!

    1. Hi Kate– simply place them on a silicone baking mat on a baking sheet or parchment paper to let them dry.

  18. My dough came out brown, what can i do to change that?

    1. I suggest using a gel food coloring instead of liquid as the colors are much more vibrant and you don’t have to add too much liquid to the dough. For more red color add more food coloring!

  19. I shaped the cookies into hearts and they came out perfectly! Luckily they didn’t spread too much so it made for great shaped-cookies. And delicious!! Thank you – your recipes are always spot on!

  20. I have made this recipe MANY times and have also had this issue! I’ve had them turn out exactly as hers look, and also had them turn out so flat I couldn’t use them! I actually just baked a batch today was nervous because the last time they’d didn’t work and I reported to something else. They worked much better today, but still spread more than I would have liked. I thought maybe my dough wasn’t chilled enough, but next time I will try adding a little extra flour and hope that will help!

  21. Hi! I would like to know if I can make the balls first and then freeze it for the two hours period/overnight before I bake them? Thank you!

    1. Trina @ Sally's Baking Addiction says:

      Hi Alina! Yes, you can make the cookie dough balls ahead of time to bake later – see recipe notes for details. Enjoy!

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