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. 

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


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


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


  • 1 and 1/2 cups + 1 Tablespoon (198g) 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


  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.


  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

How to make soft-baked, chewy red velvet cookies from scratch. Dip them in white chocolate for a festive treat!


  1. My girls would have so much time dipping these cookies in white chocolate! And the sprinkles – so adorable!!!

  2. Must say.. they look unbelievably delicious! I was wondering what to bake this weekend.. and I think we have a winner!
    Btw. Thank you so much for writting all your measurements in grams now! And also for adding them to your old recipes. I’m from Poland (Europe) so I’m not used to ‘cups’ and ‘sticks’, and always had a problem with them – but not anymore! You’ve made my life so much easier;)
    Thank you and congratulations on your new book!

    1. You are very welcome, Katarzyna! I had a lot of readers ask about gram measurements and it truly doesn’t take long at all to add them to a recipe. Plus, my kitchen scale does all the work for me calculating. Hope you enjoy these cookies! Thanks for the congrats. 🙂

  3. Red Velvet is my favorite! Im 12 and quite the baker I started when I was nine because my friend got me into it and the first thing I ever made was with her and it was Red Velvet cupcakes and ever since then I have LOVED Red Velvet it is my obsession. So I am very excited to make these cookies I plan on making these bad boys for my class on valentines day. And white chocolate is my favorite chocolate so, these cookies are going to be AMAZING I know it!!!!!!

    1. I hope your class loves them, Lydia. You are quite the young baker! I’m happy to hear that your first ever recipe was red velvet cupcakes. I love them!

  4. I love love love u Sally. love d way u write and ur recipes. just discovered ur blog today. wen searching for carrot cake recipe. please do u have red velvet cake recipe. I intend to try ur carrot cake and rv cookies kisses and hugs from Nigeria

  5. First I just wanted to let you know how inspiring your blog story is and it makes me feel motivated to work towards improving mine 🙂 I just recently found your blog and I swear I’ve spent hours reading through your recipes and posts! I found your “blogging tips” page to be extremely helpful, I am currently looking to buy a DLSR camera (finally) and am so excited to take blogging to the next level!
    Secondly…these look DELICIOUS. As always your desserts have me drooling and pinning away! These would make the perfect vday treat to hand out to friends!
    Thanks for another great recipe!!

    1. Thanks Selena! These cookies are definitely a wonderful recipe for Valentine’s Day. I’m so humbled to hear how much you love my blog and that I’ve been an inspiration to you! I can’t thank you enough for telling me that. Hearing things like that is my motivation to keep working hard. I’m excited for you and your blog! Good luck with your new camera when you get it. Read the manual – it helps.

  6. These cookies look amazing! Oh and those red velvet brownies you suggested – I want them NOW!

  7. So pretty! I love the white-chocolate dip, and of course the sprinkles! As always, you have a wonderful red color…definitely present, but not blinding or frightening :D. I wish red-velvet products always displayed your restraint and eye for color! 😉 These are so cute for Valentine’s Day <3

    1. That’s the worst part about shooting red velvet recipes, Caley – they can either look brown or scary (creepy!) red. These were a beautiful scarlet color so it came out nicely on camera!

  8. I cannot get enough of these cookies, Sally! The red velvet combined with the white chocolate sounds to die for! I need to make a batch of these for Valentine’s day… and I will probably try your suggestion and pair them with a glass of wine 😉

  9. Ohhhhh yayy! this has gotten me in the mood for hearts and all things pink!!!! I can’t wait to get started on some valentines bakes. Unfortunately my boyfriend isn’t much of a foodie, so I’ll have to treat my favourite girls instead!

  10. What beautiful cookies! Red velvet is totally my jam too … it’s really because it’s so much fun to each such bright, festive treats.

  11. I’m such a sucker for red velvet anything, Sally! And when they’re dipped in white chocolate (something I prefer over chocolate), I am in heaven!

  12. Cant wait to bake thise goodies they look super amazing thank u for sharing ur recipes sally <3
    is it ok if I replace the white chocolate with milk or dark chocolate ??

  13. Hmm, unless Target really manufactures sprinkles (which is possible), I believe you misread my question, thus the nature of your reply, “Target”. I asked, “Who makes those.”, rather than, “Who sells those.” I had previously read in your post that you stated where you bought them and I am careful not to ask questions for which the answer is already present, out of respect for both of our time. I did find who “makes” similar ones with blue hearts and where to buy. Thanks and have a good day.

  14. I remember when I first started publishing too! I love those memories and the people who put up with me even though I know they thought I was crazy! And all of my nursing school classmates who ate everything I baked 🙂 Lovely.

    These cookies are too darn cute. I think you and I are sole mates…sprinkle sole mates that is. I love any sprinkle that’s adorable, colorful and holiday themed!

    1. Your comment made me laugh because I’m not sitting here remembering all of my old coworkers eating all my goodies that I brought in at 8am in the morning. They loved my crazy baking sprees and recipes online. So funny to think back.

  15. They are so freaking adorable! I wonder if they are too cute to eat? Nah. Just kidding. Definitely going to eat them ALL. 😀

  16. Hi Sally,
    I was just wondering if I could chill the dough overnight or for longer. Should I take the dough out a while before I bake it or is it ideal that the dough not rest chilled overnight?
    Thank u!

    1. Hey Julia – yep, you could chill this cookie dough overnight. Be sure to let sit out at room temperature for about 15 minutes before rolling into balls and baking. The dough will be rock-hard otherwise!

  17. So perfect for Valentines day! Something about dipping a cookie in chocolate too – it’s even yummier than you’d expect 🙂

  18. Just made this recipe last night. Turned out great. Perfect combo with white chocolate. Can’t wait make this again for actually vAlentine Day. Another great recipe Sally☺

  19. I cannot for the life of me get any of my red velvet recipes to actually come out RED! I use the same amount of food colouring listed in your recipes.. plus more! What is your secret? 🙁

      1. The dough usually looks okay when I am rolling it/pre-baking, but 10 times out of 10, when I pull it out of the oven, they are a full on brown with just a HINT of red. Do you think using gel as opposed to liquid might solve this problem?

  20. Dearest sally.. Loved ur red velvet recipe bt had a question as to what can i replace the egg with since im a pure veggie n dont eat eggs.. Please help me out as im super excited to bake these super delicious cookies asap 🙂

    1. Hi Manisha!

      Check out this site- it provides all sorts of egg subsitutions for different baked goods!


      – Casey

  21. 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!!


  22. I made these guys last night. Some of the best cookies I’ve ever had. The texture is absolutely perfect! Instead of dipping them in white chocolate, I pressed a heart shaped chocolate into each one while they were still warm. Great recipe!

    1. Meg, I love the idea of a heart-shaped chocolate in each cookie! I planned to make another batch next week on Valentine’s Day and I will certainly be trying that. Thanks for reporting back!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally