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red velvet cookies dipped in white chocolate with Valentine's Day heart sprinkles on top

White Chocolate Dipped Red Velvet Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 10 reviews
  • Author: Sally
  • Prep Time: 2 hours, 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours (includes cooling)
  • Yield: 20 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


These are soft & chewy red velvet cake inspired cookies made from scratch. Dip them in white chocolate and finish with festive sprinkles. Do not skip the cookie dough chilling step.


  • 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
  • 1/4 cup (21g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon (15ml) milk (I use buttermilk)
  • 2 teaspoons pure vanilla extract
  • 3/4 teaspoon gel red food coloring (or alternative)*
  • two 4-ounce bars (226g) white chocolate, coarsely chopped*
  • 23 Tablespoons sprinkles


  1. Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
  3. Pour the dry ingredients into the wet ingredients, add the milk and food coloring, and then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food coloring a little at a time. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Scoop and roll cookie dough, about 1.5 Tablespoons of dough each. (A medium cookie scoop is helpful here.) Arrange on the baking sheet about 3 inches apart. Bake for 11–13 minutes or until the edges appear set. Centers will look very soft.
  6. Remove cookies from the oven and cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.
  7. White Chocolate Dip: In a microwave-safe bowl, melt the white chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for dipping.) Dip half of each cooled cookie into white chocolate and garnish white chocolate with sprinkles.
  8. Allow chocolate to set completely at room temperature or in the refrigerator.
  9. Cover and store leftover cookies at room temperature for up to 3 days or in the refrigerator for up to 1 week.


  1. Freezing Instructions: Cookies with or without chocolate coating 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). Read my tips and tricks on how to freeze cookie dough.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Baking Sheet | Silicone Baking Mat or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Americolor Red Red or Super Red or Beet Powder
  3. Food Coloring: You can control the vibrancy of the red color. Or, if you wish, skip the red coloring altogether because it’s only for looks. I use and recommend 3/4 teaspoon of gel food coloring. You can find gel food coloring in craft stores, some grocery stores, or online. (I like Americolor Red Red or Super Red.) Liquid coloring is fine in a pinch, but you need more of it for the color to actually show up—around 1 Tablespoon. If you’re looking for a natural alternative, use 2 teaspoons of beet powder. I’ve done this successfully with my red velvet chocolate chip cookies. The color stands out a lot more in cookie dough than in cake batter, and doesn’t taste like beets.
  4. White Chocolate: For dipping, use pure white chocolate. Pure white chocolate can be found in the baking aisle and is typically sold in 4-ounce (113g) bars such as Ghirardelli or Baker’s brands. Do not use white chocolate chips because they do not melt down properly to make a smooth coating.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.