White Chocolate Dipped Red Velvet Cookies

Red velvet cookie dipped in white chocolate and garnished with sprinkles and extra granulated sugar.

White Chocolate Dipped Red Velvet Cookies

These White Chocolate Dipped Red Velvet Cookies are the perfect mix of soft, chewy, and festive! Each cookie has that classic red velvet flavor, then gets dipped in creamy white chocolate for the ultimate sweet finish.

Course Dessert

Cuisine American

Keyword white chocolate dipped red velvet cookies

Prep Time 20

Cook Time 10

Chill Time 30

Total Time 1

Servings -26 cookies

Calories 208kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Cookie Dough:

1 cup unsalted butter mostly melted
1 cup dark brown sugar packed
1 cup granulated sugar
2 large eggs room temperature
1 tsp. red gel food coloring adjust for desired color
1/2 tsp. distilled white vinegar
1½ tsp. vanilla extract
3 cups all-purpose flour spooned & leveled
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. fine sea salt
1/4 tsp. espresso powder optional, enhances cocoa flavor

For Rolling & Decorating:

~1/4 cup granulated sugar for rolling
White chocolate melting wafers I like to use the Ghirardelli melting wafers, for dipping or drizzling
Sprinkles for decorating (optional)

US Customary - Metric

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Instructions

Preheat the oven: Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper.
Whisk butter and sugars: In a large mixing bowl, whisk together the melted butter, dark brown sugar, and granulated sugar until smooth and glossy.
1 cup unsalted butter, 1 cup dark brown sugar, 1 cup granulated sugar
Add wet ingredients: Add the eggs, red gel food coloring, vinegar, and vanilla, and whisk until fully combined.
2 large eggs, 1 tsp. red gel food coloring, 1/2 tsp. distilled white vinegar, 1½ tsp. vanilla extract
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder.
3 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 tsp. baking soda, 1 tsp. fine sea salt, 1/4 tsp. espresso powder
Combine wet and dry: Gradually fold the dry ingredients into the wet ingredients using a rubber spatula or wooden spoon. Mix until no streaks of flour remain, being careful not to overmix. Cover with plastic wrap and chill for 30-60 minutes. Start Timer
Scoop and roll: Scoop about 2 tablespoons of dough per cookie and roll into balls. Roll each dough ball in granulated sugar before placing them on the prepared baking sheet, spacing about 2 inches apart.
~1/4 cup granulated sugar
Bake: Bake for 8–10 minutes, or until the edges are set and the centers still appear soft. The cookies will continue to set as they cool. Always underbake! Immediately after baking, cookie-scoot into perfect circles using a round cutter. Start Timer
Cool: Let cookies cool on the baking sheet for ~5 minutes before transferring to a wire rack to cool completely. Sprinkle with any leftover granulated sugar, if you’d like!
Decorate: Once cooled, dip cookies with melted white chocolate wafers and top with festive sprinkles, if using. Allow the chocolate to set before serving or storing. ENJOY!
White chocolate melting wafers, Sprinkles

Notes

Store these white chocolate dipped cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
To freeze: Scoop the dough into 2 Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time, then dip them in the melted chocolate.
Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature , then continue to bake as directed.

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