White Chocolate Dipped Red Velvet Cookies Recipe
Introduction
White Chocolate Dipped Red Velvet Cookies combine the rich, tender flavors of classic red velvet with the sweet creaminess of white chocolate. These festive treats are perfect for any occasion, offering a delightful contrast in both color and taste.
Ingredients
- Red velvet cookie dough (enough for 12-15 cookies)
- 8 ounces white chocolate, chopped or chips
Instructions
- Step 1: Preheat your oven according to the red velvet cookie dough recipe or package instructions.
- Step 2: Bake the red velvet cookies on a lined baking sheet until they are just set and slightly soft in the center. Remove from the oven and allow to cool completely.
- Step 3: Melt the white chocolate gently using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Step 4: Dip each cooled cookie halfway into the melted white chocolate, then place them on parchment paper to set.
- Step 5: Let the white chocolate harden at room temperature or refrigerate briefly for faster setting before serving.
Tips & Variations
- For extra flavor, sprinkle a pinch of sea salt over the white chocolate before it sets.
- Use colored sprinkles on the white chocolate to add a festive touch.
- If you prefer, drizzle the white chocolate over the cookies instead of dipping for a lighter coating.
- Chill the cookie dough before baking to help cookies hold their shape better.
Storage
Store the white chocolate dipped red velvet cookies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, refrigerate them to keep the white chocolate from melting. Let refrigerated cookies come to room temperature before serving for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought red velvet cookie dough for this recipe?
Yes, store-bought red velvet cookie dough works perfectly and saves time. Just follow the baking instructions on the package.
How do I properly melt white chocolate without it seizing?
Use a gentle heat source, such as a double boiler, or microwave in short 15-second bursts, stirring well between each. Avoid water contact with the chocolate as moisture causes it to seize.
PrintWhite Chocolate Dipped Red Velvet Cookies Recipe
Delight in these decadent White Chocolate Dipped Red Velvet Cookies, combining the rich, moist texture of classic red velvet cookie dough with a smooth, sweet white chocolate coating. Perfect for holiday treats or any special occasion, these cookies offer a luscious balance of flavors and a visually stunning presentation.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 5 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Red Velvet Cookie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 teaspoon white vinegar
White Chocolate Coating
- 8 ounces white chocolate, chopped or white chocolate chips
- 1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
Instructions
- Prepare the Red Velvet Cookie Dough: In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, red food coloring, and vanilla extract until combined. Alternately add the dry ingredients and buttermilk mixed with vinegar to the wet ingredients, mixing until a smooth dough forms. Chill the dough for at least 30 minutes.
- Shape and Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers are just slightly soft. Remove from oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the White Chocolate: In a microwave-safe bowl, melt the white chocolate with coconut oil in 20-second intervals, stirring between each, until smooth and fully melted. Alternatively, melt over a double boiler on the stove.
- Dip the Cookies: Once the cookies are completely cooled, dip each cookie halfway into the melted white chocolate. Allow excess chocolate to drip off, then place cookies on a parchment-lined tray. Let the chocolate set at room temperature or refrigerate briefly to speed up the process.
- Serve and Store: Once the white chocolate is fully set, serve the cookies immediately or store in an airtight container at room temperature for up to 5 days.
Notes
- For best results, chill the dough before baking to prevent spreading.
- You can add a sprinkle of sea salt on the white chocolate before it sets for a salty-sweet contrast.
- If white chocolate is too thick, adding a small amount of coconut oil helps thin it for dipping.
- Store cookies in an airtight container to keep them fresh and maintain chocolate coating.
- Red food coloring can be substituted with natural alternatives like beet juice powder for a more natural version.
Keywords: red velvet cookies, white chocolate dipped cookies, holiday cookies, festive treats, red velvet dessert
