White Chocolate Dipped Red Velvet Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, at room temperature1

• Baking & Spices

  • 2 10 oz (280g pure white chocolate, pure
  • 1 9/16 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed light
  • 1/4 cup Cocoa powder, unsweetened
  • 1 tbsp Food coloring, red
  • 1/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 Sprinkles
  • 2 tsp Vanilla extract

• Dairy

  • 1 tbsp Milk

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (careful not to overmeasure)
• 1/4 cup (21g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature.
• 3/4 cup (150g) packed light brown sugar (or dark brown)
• 1/4 cup (50g) granulated sugar
• 1 egg, at room temperature1
• 1 Tablespoon (15ml) milk
• 2 teaspoons vanilla extract
• 1 Tablespoon red food coloring (liquid or gel)
• 10 oz (280g) pure white chocolate2
• sprinkles

Directions

• Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if youd like the dough to be redder. The dough will be sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3 days. Chilling is mandatory. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Scoop 1.5 Tablespoons of dough and mold into a ball, as pictured above. Place 9 balls onto each baking sheet. Bake each batch for 10 minutes. The cookies may have only spread slightly, that is ok. Simply press down on the warm cookies if youd like them spread out more. Allow to cool for at least 25 minutes on the baking sheets before dipping. In a small microwave safe bowl, melt the white chocolate in 15 second increments, stirring after each time until perfectly smooth. White chocolate seizes very quickly, so be careful. Dip half of each cookie into white chocolate and top with sprinkles, as pictured above. Allow the chocolate to set. I stuck my cookies in the refrigerator for 20 minutes. Store cookies in an airtight container at room temperature for up to 7 days. Make ahead tip: Cookies 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).