White Chocolate Dipped Red Velvet Cookies Recipe

Introduction

These White Chocolate Dipped Red Velvet Cookies combine the rich, tender flavors of classic red velvet with a smooth white chocolate coating. Perfect for holidays or special occasions, they’re easy to make and deliciously festive.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 1 large egg
• 1 tbsp red food coloring (gel recommended)
• 1 cup white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Step 3: In a separate bowl, beat the softened butter and sugar until creamy.
4. Step 4: Add in the egg and red food coloring, mixing until fully combined.
5. Step 5: Gradually fold in the dry mixture until just combined; avoid overmixing.
6. Step 6: Scoop tablespoon-sized mounds onto prepared baking sheets, leaving space between each cookie.
7. Step 7: Bake for 10-12 minutes until edges are set but centers remain soft.
8. Step 8: Cool on wire racks while melting white chocolate chips in short bursts in the microwave.
9. Step 9: Dip half of each cookie into melted white chocolate and set back on parchment; optionally sprinkle with festive toppings.

Tips & Variations

• Use gel food coloring for a more vibrant red without thinning the dough.
• Chill the dough for 30 minutes before baking to help cookies hold their shape better.
• Swap white chocolate for dark or milk chocolate for a different flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container for up to 3 months. Let thaw before serving. Reheat slightly in a microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular liquid food coloring instead of gel?

Yes, but gel food coloring is preferred because it provides more vivid color without thinning the dough, which can affect texture.

How do I prevent the white chocolate from melting off the cookies?

Allow the white chocolate to cool and slightly set after dipping before storing. Keep the cookies in a cool place to maintain the coating’s firmness.

White Chocolate Dipped Red Velvet Cookies Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

These White Chocolate Dipped Red Velvet Cookies are a delightful twist on the classic red velvet flavor, featuring a soft, cocoa-infused cookie base dipped in luscious white chocolate. Perfectly tender with a subtle cocoa undertone and a generous coating of creamy white chocolate, these cookies bring a festive charm ideal for holidays or special occasions.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tbsp red food coloring (gel recommended)

Additional

• 1 cup white chocolate chips

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine the dry components evenly.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until the mixture becomes creamy and light.
4. Add Egg and Food Coloring: Incorporate the egg and red gel food coloring into the creamed butter and sugar mixture. Mix well until fully combined and the color is uniform.
5. Combine Wet and Dry: Gradually fold the dry ingredient mixture into the wet ingredients with a spatula, mixing until just combined to avoid overworking the dough.
6. Form Cookies: Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still appear soft; this ensures a chewy texture.
8. Cool and Prepare Chocolate: Remove cookies from the oven and let them cool on wire racks. Meanwhile, melt the white chocolate chips in short bursts in the microwave, stirring between bursts to avoid burning.
9. Dip Cookies: Once cooled, dip half of each cookie into the melted white chocolate, allowing the excess to drip off. Place dipped cookies back on parchment paper, and optionally add sprinkles or toppings before the chocolate sets.

Notes

• Use gel food coloring for more vibrant color without affecting the dough consistency.
• Do not overmix the dough to keep cookies tender.
• Ensure cookies are cool before dipping to prevent the chocolate from melting too much.
• Store cookies in an airtight container at room temperature for up to 5 days.
• White chocolate chips can be substituted with melting wafers for easier melting and smoother coating.

Keywords: red velvet cookies, white chocolate dipped cookies, holiday cookies, festive cookies, bake at home cookies, soft red velvet, chocolate dipped treats