White Chocolate Dipped Red Velvet Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. In a medium bowl, whisk the flour, cocoa powder, baking soda and salt. Set aside.
2. With a hand or stand mixer, beat the butter, brown sugar and granulated sugar on medium speed until creamy, about 3 minutes.
3. Add the egg and vanilla and mix on high until combined, about 1 minute. Scrape down the bowl as needed.
4. Add the dry ingredients, then the milk and food coloring, and mix on low until combined. The dough will be sticky. For a brighter colour, add more coloring a little at a time.
5. Cover and chill the dough for at least 2 hours (up to 3 days). If chilled more than a few hours, let it sit at room temperature for at least 15 minutes before rolling and baking.
6. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats.
7. Scoop about 1.5 tablespoons of dough per cookie, roll into balls, and space them about 3 inches apart on the sheets.
8. Bake for 11 to 13 minutes, until the edges look set. The centres will look very soft.
9. Cool on the sheets for 5 minutes, then move to a wire rack to cool completely.
10. Melt the white chocolate in a microwave-safe bowl in 15-second bursts, stirring after each, until smooth. If too thick, stir in 1 teaspoon vegetable oil.
11. Dip half of each cooled cookie into the white chocolate, then top the chocolate with sprinkles.
12. Let the chocolate set completely at room temperature or in the fridge.
13. Store leftovers at room temperature for up to 3 days, or in the fridge for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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