Can you turn red velvet cake into a cookie? Though they’re not exactly like red velvet cake, these white chocolate red velvet cookies have the same vanilla, butter, and cocoa flavors as their cake counterpart. Enjoy soft-baked centers, chewy edges, and of course– a generous dip in smooth white chocolate!
This recipe was originally published in 2014 and continues to be a favorite.
A lot of red velvet first timers always ask me… what does it taste like? Is it just red chocolate? Well, to be honest… red velvet tastes like buttery vanilla and cocoa combined– a harmonious marriage of chocolate and vanilla together, if you will. Dip all that into some pure white chocolate and you have one impeccably tempting dessert.
These White Chocolate Red Velvet Cookies Are:
- Dipped in melted chocolate
- From scratch without cake mix
- Soft, chewy, & buttery
- A spin-off of my red velvet chocolate chip cookies and red velvet kiss cookies
- Perfect for Valentine’s Day, Christmas, or any time you crave homemade cookies
Readers have made these with blue sprinkles for 4th of July or green sprinkles for Christmas. Lots of festive possibilities!
Success Tips for White Chocolate Red Velvet Cookies
- 1 Extra Tbsp of Flour: You’ll notice that the recipe calls for 1 and 1/2 cups + 1 extra Tbsp of flour. (1 cup + 9 Tbsp.) That extra Tbsp of flour helps solidify this dough. You could use 1 extra Tbsp of cocoa powder (increase from 1/4 cup to 1/3 cup), but then the cookie dough will be darker brown and tinting would require more food coloring. The cookies would also have a stronger chocolate flavor and the vanilla flavor would be lost.
- Optional Vanilla Sugar: Have you ever made or used vanilla sugar in your baking? Red velvet desserts are a wonderful place for your vanilla sugar because it adds even more vanilla flavor. You can use it as a 1:1 replacement for regular granulated sugar like we do when making vanilla bean biscotti. If you don’t have it, just use regular granulated sugar as written in the recipe below.
- Chill the Cookie Dough: Set aside at least 2 hours to chill this cookie dough. It’s a fairly sticky dough and without time in the refrigerator, your cookies will spread all over the baking sheet. To save time on the day you need the cookies, make the cookie dough the night before.
- Use Pure White Chocolate: The best chocolate for dipping is pure baking chocolate such as the 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need 2 four ounce bars for this recipe, 8 ounces total. Candy melts, vanilla/white dipping wafers (such as Ghirardelli brand) or almond bark work too. Do not use white chocolate chips because they contain stabilizers preventing them from melting into the correct consistency.
Tinting the Cookie Dough Red
Tinting the cookie dough red is certainly optional. If you skip the red food coloring, the cookies will be light brown and still perfectly festive if you use colorful sprinkles.
For the pictured cookies, I use 3/4 teaspoon gel food coloring. You can control how vibrant the red color is, so use more or less if desired. You can find gel food coloring in craft stores, some grocery stores, or online. (I like Americolor Red Red or Super Red.) Liquid coloring is fine in a pinch, but you need more of it for the color to actually show up. If you’re looking for a natural alternative, use 2 teaspoons of beet powder. I’ve done this successfully with my red velvet chocolate chip cookies. The color stands out a lot more in cookie dough than in cake batter– and you won’t taste it.
By the way, these cookies are wonderful plain without the white chocolate. You could even frost them with cream cheese frosting so it’s truly like a red velvet cake cookie.
Make sure the cookies are relatively cool before you dip them into the white chocolate. And once the chocolate has set, the cookies can be stacked, stored, transported, or gifted.
Can I Add White Chocolate Chips?
I don’t recommend using white chocolate chips for the white chocolate dip (see above and recipe note below). However, you could certainly add white chocolate chips to the cookie dough and skip the white chocolate coating. I recommend beating 1 cup (180g) of white chocolate morsels into the cookie dough after you mix in the milk and food coloring.
Red velvet lovers, you are about to enter into cookie heaven. Warning: you may never turn around!Print
These are soft & chewy red velvet cake inspired cookies made from scratch. Dip them in white chocolate and finish with festive sprinkles. Do not skip the cookie dough chilling step.
- 1 and 1/2 cups + 1 Tablespoon (196g) all-purpose flour (spoon & leveled)
- 1/4 cup (21g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon (15ml) milk (I use buttermilk)
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon gel red food coloring (or alternative)*
- two 4-ounce bars (226g) white chocolate, coarsely chopped*
- 2–3 Tablespoons sprinkles
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- Pour the dry ingredients into the wet ingredients, add the milk and food coloring, and then mix on low speed until everything is combined. The dough will be sticky. If you want a more vibrant hue, beat in more food coloring a little at a time. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 3 days). If chilling for longer than a few hours, allow dough to sit at room temperature for at least 15 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop and roll cookie dough, about 1.5 Tablespoons of dough each. Arrange on the baking sheet about 3 inches apart. Bake for 11-13 minutes or until the edges appear set. Centers will look very soft.
- Remove cookies from the oven and cool for 5 minutes on the baking sheets. Transfer to a wire rack to cool completely.
- White Chocolate Dip: In a microwave-safe bowl, melt the white chocolate in 15 second increments stopping and stirring after each until perfectly smooth. (Stir in 1 teaspoon vegetable oil if chocolate seems too thick for dipping.) Dip half of each cooled cookie into white chocolate and garnish white chocolate with sprinkles.
- Allow chocolate to set completely at room temperature or in the refrigerator.
- Cover and store leftover cookies at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing Instructions: Cookies with or without chocolate coating can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before enjoying. Cookie dough balls can also be frozen up to 2-3 months. Bake for 1-2 extra minutes (do not thaw). Click here for my tips and tricks on freezing cookie dough.
- Food Coloring: You can control the vibrancy of the red color. Or, if you wish, skip the red coloring altogether because it’s only for looks. I use and recommend 3/4 teaspoon of gel food coloring. You can find gel food coloring in craft stores, some grocery stores, or online. (I like Americolor Red Red or Super Red.) Liquid coloring is fine in a pinch, but you need more of it for the color to actually show up– around 1 Tablespoon. If you’re looking for a natural alternative, use 2 teaspoons of beet powder. I’ve done this successfully with my red velvet chocolate chip cookies. The color stands out a lot more in cookie dough than in cake batter and you won’t taste it.
- White Chocolate: For dipping, use pure white chocolate if you can. Pure white chocolate can be found in the baking aisle and is typically sold in 4 ounce bars such as Ghirardelli or Bakers brands. Do not use white chocolate chips because they do not melt down properly to make a smooth coating.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: white chocolate dipped red velvet cookies