These Red Velvet White Chocolate Dipped Cookies are dipped in smooth white chocolate and has a little sprinkle of peppermint. They are perfect holiday cookies!
Here’s another great holiday cookie to make this year, Red Velvet White Chocolate Dipped Cookies! These festive holiday treats are just like the cake, but in cookie form.
What is red velvet?
Red velvet is traditionally a cake made with cocoa powder, vinegar and buttermilk amongst other ingredients. The chemical reaction between the cocoa, vinegar and buttermilk help give the cake a deep maroon color. Most recipes often enhance the color by adding extra food coloring to make it bright red. I’ve taken some of the components of the red velvet cake and made it into a cookie!
Ingredients used in these cookies:
Butter– softened butter is needed for the recipe. Do not use melted butter. The cookie dough will be too soft because condensed milk is used in the recipe.
Condensed Milk– Eagle Brand Milk Condensed Milk was used in the cookies. The condensed milk gives the cookies it’s sweetness.
Cocoa powder– a small bit of cocoa powder is used for re velvet recipes. It adds just a bit of chocolate flavor to the cookies.
Flour- all purpose flour is best for this recipe.
Food coloring– Red liquid food coloring goes in the cookies. Liquid is preferred, but you could use food gel is needed. You would not have to use as much as the liquid.
How are these Red Velvet White Chocolate Dipped Cookies made?
Cream the butter and sugar in a mixing bowl with a hand mixer until the mixture is fluffy and light. This will add a bit of air into the mixture as well. Add in the condensed milk and mix until it’s incorporated.
Add red food color and vanilla extract and beat again. The mixture will be on the thin side at this point.
Add all of the dry ingredients to the mixing bowl and mix together
Scoop a 1-2 tablespoons of dough into the palms of your hands and roll into a ball shape. You will need to set your hands first because the dough will be sticky and the water helps to keep the dough from getting all over your hands.
Place the dough on a parchment lined baking pan. Wet your hands again and then press down gently with your hand to flatten it. You may need to wet your hands several times during the shaping process because of the stickiness. Bake and completely cool the cookies. They can not be hot when dipping them into the white chocolate.
How to coat the cookies in white chocolate:
Melt white chocolate chips and oil in a microwave safe bowl for just 50-60 seconds. The chips will not look melted, but they mostly will be. Start stirring the chips until the are fully melted. You may need an extra 10-15 seconds after stirring for a while. The mixture should be completely melted when done.
Dip half of the cookies in the melted white chocolate and place them on a parchment lined baking pan. Immediately sprinkle them with crushed peppermints if desired.
Commonly Asked Questions:
Why are there no eggs in this cookie recipe?
There are no eggs in the recipe because when you add eggs, the cookies become more like a cake. We remove the eggs to give them a more crunchy cookie-like texture.
Do you have to add crushed peppermints?
No, the peppermints are definitely optional. They just add a little holiday decor to the cookies, but they can be left out.
Can food gel be used instead of liquid food coloring?
Yes, you can use food gel. The amount would just have to be reduced. Add a bit at a time until you reach your desired red color.
How do you store the Red Velvet Cookies?
Store the cookies in an air tight container for up to 3 days.
Looking for other Holiday cookie recipes? Here are a few ideas:
Hot Chocolate Cookies with Marshmallow Swirl
Peppermint Sugar Cookie Truffles
Chocolate Cinnamon “Gingerbread” Cookies
Red Velvet White Chocolate Dipped Cookies
Ingredients
Cookies
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened, not melted
- 1/2 cup + 2 tbsp condensed milk
- 1/2 tsp vanilla extract
- 1 tbsp + 2 tsp red liquid food color
- 1 tbsp cocoa powder
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
White Chocolate
- 1 1/2 cups high quality white chocolate chips
- 1 tsp vegetable oil
Garnish
- Crushed peppermints
Instructions
Cookies
- Preheat the oven to 350°F and line a baking pan with parchment paper.Add butter and sugar into a large mixing bowl and cream together with a hand mixer until fluffy and light. Mix in condensed milk. Add red food color and vanilla extract and beat again.Add cocoa powder, flour, salt and baking powder to the mixing bowl and gently mix togetherWet your hands, then with a cookie scoop, scoop a 1-2 tablespoons of dough into the palms of your hands and roll into a ball shape. Place the dough on a parchment lined baking pan. Wet your hands again, then press down gently with your hand to flatten it.Repeat with additional dough until you have 12 cookies on a pan. Bake for for 8-10 minutes.Repeat with remaining dough, but bake one pan at a time.
White Chocolate
- Microwave on high for 45 seconds. Stir, then return to microwave for 10 seconds at a time stirring after each until completely smooth.Dip cookies into melted chocolate and plate on wax or parchment paper to cool for a few minutes so that the chocolate is mostly set. Add the extra white chocolate to a pastry bag or a zip bag held at an angle. Cut the end of the bag off just a bit. Make zig zag lines across the set white chocolate and immediately sprinkle the cookies with crushed peppermint if desired. Repeat with remaining cookies.
