White 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
Scale
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
