Red Velvet Sugar Cookies (White Chocolate Dipped)

Yield

Makes about 24–30 cookies, depending on size.

Ingredients

Cookies:

* ½ cup (1 stick) unsalted butter, room temperature (113g)

* ⅔ cup granulated sugar (133g)

* ⅓ cup packed light brown sugar (66g)

* 1 large egg, room temperature (56g)

* 1 tsp red gel food coloring (Americolor or Chef Master recommended)

* 2 cups + 2 Tbsp all-purpose flour (270g)

* 1 Tbsp unsweetened cocoa powder, sifted if lumpy (6g)

* 1 tsp baking soda (6g)

* ¼ tsp fine salt (2g)

* ¼ cup granulated sugar, for rolling (optional – 50g)

White Chocolate Dip:

* 1 cup white chocolate chips or chopped white chocolate, melted (175g)

* 1 Tbsp Christmas nonpareil sprinkles (optional)

Instructions:

1. Preheat the oven to 350°F (175°C), then line two baking sheets with parchment paper.

2. In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).

3. Add the egg, vanilla extract, and red gel food coloring. Mix until fully combined and evenly colored.

4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

6. Scoop dough using a 1½–2 Tbsp cookie scoop. Roll into balls. Roll in granulated sugar if desired for a sparkly finish.

7. Place cookies 2 inches apart on the prepared baking sheets.

8. Bake for 9–11 minutes, until the edges are set and the centers look slightly soft.

9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

White Chocolate Dip

1. Melt white chocolate in the microwave in 20–30 second intervals, stirring between each until smooth.

2. Dip half of each cooled cookie into the melted white chocolate.

3. Place dipped cookies on parchment paper and immediately sprinkle with nonpareils, if using.

4. Allow chocolate to set at room temperature or refrigerate for 10–15 minutes.

Tips:

1. Use gel food coloring for vibrant red color without thinning the dough.

2. Do not overbake—cookies will firm up as they cool.

3. Store cookies in an airtight container for up to 5 days.

4. These cookies freeze well (undipped) for up to 2 months.

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