Description
Delightfully soft and chewy red velvet cookies dipped in creamy white chocolate and optionally decorated with festive sprinkles, perfect for celebrations or any sweet craving.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsalted butter (mostly melted)
- 2 large eggs (room temperature)
- 1 tsp. red gel food coloring (adjust for desired color)
- 1/2 tsp. distilled white vinegar
- 1 1/2 tsp. vanilla extract
Dry Ingredients
- 3 cups all-purpose flour (spooned & leveled)
- 1/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. fine sea salt
- 1/4 tsp. espresso powder (optional, enhances cocoa flavor)
Sugars
- 1 cup dark brown sugar (packed)
- 1 cup granulated sugar
- ~1/4 cup granulated sugar (for rolling)
Decoration
- White chocolate melting wafers (e.g., Ghirardelli melting wafers, for dipping or drizzling)
- Sprinkles (optional, for decorating)
Instructions
- Preheat the oven: Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper to prevent sticking and ease cleanup.
- Whisk butter and sugars: In a large mixing bowl, whisk together the mostly melted unsalted butter, dark brown sugar, and granulated sugar until the mixture is smooth and glossy, ensuring thorough incorporation for a tender cookie.
- Add wet ingredients: Mix in the eggs, red gel food coloring, distilled white vinegar, and vanilla extract, whisking thoroughly until fully combined for an even red velvet color and tangy flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, fine sea salt, and optional espresso powder to evenly distribute the leavening agents and flavor enhancers.
- Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a rubber spatula or wooden spoon. Mix gently until no streaks of flour remain—be careful not to overmix to keep the cookies tender. Cover the dough with plastic wrap and chill for 30 to 60 minutes to firm up for easier handling.
- Scoop and roll: Using about 2 tablespoons of dough per cookie, scoop and roll the dough into balls. Roll each dough ball in the extra granulated sugar to add a delicate crunch and place them spaced about 2 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 8 to 10 minutes until the edges are set, but the centers still look soft. Underbaking is key to achieving a chewy texture. Immediately after removing from the oven, use a round cutter to gently scoot each cookie into perfect circles while they’re still warm and malleable.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Optionally, sprinkle leftover granulated sugar on top for extra sparkle.
- Decorate: Once fully cooled, dip the cookies into melted white chocolate wafers and optionally top with colorful sprinkles. Let the chocolate set completely before serving or storing the cookies to ensure the coating hardens beautifully.
Notes
- Chilling the dough helps control spread during baking and results in thicker cookies.
- Using red gel food coloring provides vibrant color without altering dough consistency.
- Espresso powder is optional but enhances the cocoa flavor in the cookies.
- Underbaking slightly ensures soft, chewy centers that firm up as the cookies cool.
- If you prefer, drizzle melted white chocolate instead of dipping for a lighter coating.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
