White Chocolate Dipped Red Velvet Cookies Recipe
These White Chocolate Dipped Red Velvet Cookies combine the rich, velvety flavor of classic red velvet with the creamy sweetness of white chocolate. The cookies are baked to perfection, soft and slightly chewy, then dipped in smooth melted white chocolate for an indulgent finish that’s perfect for dessert or gifting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Red Velvet Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
White Chocolate Dip
- 8 ounces white chocolate chips or chopped white chocolate
- Optional: 1 teaspoon vegetable oil or shortening (to thin the chocolate for dipping)
Instructions
- Prepare the cookie dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a large bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, then mix in red food coloring, vanilla extract, and vinegar to combine evenly.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until just combined, forming a soft dough. Cover the dough and chill it in the refrigerator for 30 minutes to 1 hour.
- Preheat and shape cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into tablespoon-sized balls and place them spaced about 2 inches apart on the baking sheet.
- Bake the cookies: Bake the cookies for 10-12 minutes until they are set and edges are slightly firm but centers remain soft. Remove from oven and allow them to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate: In a microwave-safe bowl or double boiler, gently melt the white chocolate. If desired, stir in vegetable oil or shortening to create a smooth, easily dippable consistency.
- Dip the cookies: Once the cookies are fully cooled, dip each cookie halfway into the melted white chocolate, letting excess drip off. Place the dipped cookies on wax paper or a silicone mat, and allow the chocolate to harden at room temperature or in the refrigerator.
- Serve and store: After the chocolate is set, serve immediately or store the cookies in an airtight container at room temperature for up to 5 days.
Notes
- Ensure cookies are completely cooled before dipping to prevent chocolate from melting off.
- Adding a small amount of vegetable oil to melted chocolate helps achieve a smooth dip and glossy finish.
- You can decorate the dipped cookies with sprinkles before the chocolate sets for a festive look.
- Store dipped cookies in a cool, dry place to maintain the chocolate texture.
Keywords: red velvet cookies, white chocolate dipped cookies, dessert recipe, holiday cookies, easy cookie recipe
