Red Velvet. Elegance, southern-charm and hospitality come to mind with these two words. Oh, and delicious! Last year at about this time of the year, I shared another Red Velvet Cookie recipe featuring white chocolate chips in every bite of crimsony goodness. This year, I’m going for the same rosy taste with these soft, slightly chewy concoctions. Dress them up by dipping half of each cookie in white chocolate and sprinkling on some festive sparkles. Want more red velvet? Check out my Red Velvet Cinnamon Rolls. Day 10’s cookie is a twist on one of our family’s favorites…Russian Tea Cakes.
PrintWhite Chocolate Dipped Red Velvet Cookies (Day 9-2022)
Soft, chewy, and oh so fa-la-la festive. White Chocolate Dipped Red Velvet Cookies are truly the cookie version of this beloved cake.
- Prep Time: 15 Minutes + 2 Hour Chill Time
- Cook Time: 13 Minutes
- Total Time: 57 minute
- Yield: 12–15 Large Cookies 1x
Ingredients
1–1/2 cups + 1 tbsp. all-purpose flour, sifted
1/4 cup cocoa powder
1 tsp. baking soda
1/4 tsp. salt (table, kosher, or sea)
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp. vanilla
1 tbsp. milk (whole or 2%)
1 tsp. red food coloring*
1/2 lb. (8 oz.) white chocolate melts
Sprinkles, if desired
Instructions
In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Using a standing or hand-held mixer and large bowl, cream butter and sugars together until light and fluffy. Beat in egg and vanilla. Scrape down the sides and bottom of the bowl. Stir in dry ingredients, milk and red food coloring until dough is just combined. Dough will be very sticky. Cover bowl and refrigerate dough for a minimum of 2 hours. Chilling the dough is a must to ensure dough maintains it’s shape during the bake time.
Preheat oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or Silpat liners. Using a #20 ice cream scoop (3 tbsp.), portion dough on baking sheets about 3 inches apart. Bake cookies for 13-17 minutes or until edges are set and very light brown. Centers will appear soft. Remove from oven and allow cookies to rest on the baking sheets for about 5 minutes. Place cookies on wire racks to cool completely.
Melt the white chocolate in the microwave on high for 1 minute. Stir, and microwave in 30-second increments until white chocolate is melted and smooth. Dip 1/2 of each cooled cookie in the white chocolate and place on parchment or wax paper to set. Sprinkle the white chocolate with sprinkles, if desired. Cookies will set in about 30 minutes. Store in a tightly sealed container for up to 7 days, or freeze for up to 3 months.
Notes
*If you want a richer red color, you can add up to 1/2 tsp. more red food coloring. Gel food coloring gives cookies a more vibrant color with less amounts. If using liquid food coloring, up to 1 tbsp. may be necessary.
IMNPB
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