Introduction

These Snow Capped Red Velvet Sugar Cookies combine the classic flavor of red velvet with a delightful sugar crunch and a creamy white chocolate dip. Perfect for holiday gatherings or anytime you crave a festive treat with a chewy center and a snowy finish.

A close-up shows a bright red cookie with a soft texture, partially dipped on one side in smooth, white chocolate. The dipped part has small round sprinkles in red, green, and white colors decorating the edge. The remaining cookie surface is covered with a light layer of sugar. A woman's hand with bright red nail polish holds the cookie gently. In the blurry background, several similar red cookies dipped in white chocolate rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature (113g)
2/3 cup granulated sugar (133g)
1/3 cup packed light brown sugar (66g)
1 large egg, room temperature (56g)
1 tsp vanilla extract (5g)
1 tsp red gel food coloring
2 cups + 2 Tbsp all-purpose flour (270g)
1 Tbsp unsweetened baking cocoa, sifted if lumpy (6g)
1 tsp baking soda (6g)
1/4 tsp fine salt (2g)
1/4 cup granulated sugar for rolling (optional) (50g)
1 cup white chocolate chips or chopped white chocolate, melted (175g)
1 Tbsp Christmas nonpareil sprinkles (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two large cookie sheets with parchment paper or silicone mats. Set aside.
Step 2: In a large bowl, cream together the butter, granulated sugar, and light brown sugar using an electric mixer on medium-high speed until the mixture lightens, about 2 minutes.
Step 3: Add the egg, vanilla extract, and red gel food coloring. Mix on medium speed until just combined, scraping the bowl sides and bottom as needed.
Step 4: On low speed, gradually add the flour, cocoa powder, baking soda, and salt until just combined. The dough will be thick.
Step 5: Using a 1 1/2 Tbsp cookie scoop or large spoon, portion out about 21 balls of dough.
Step 6: Roll each dough ball in granulated sugar if using, then arrange them about 2 inches apart on the prepared cookie sheets.
Step 7: Bake for about 9 minutes, or until the cookies appear set in the center.
Step 8: Optionally, while still warm, gently flatten each cookie with the bottom of a metal measuring cup or glass to create a chewy center.
Step 9: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Step 10: Dip about one-third of each cookie into melted white chocolate, letting excess drip off. Scrape the bottom of the cookie on the bowl edge to avoid pooling.
Step 11: Place dipped cookies on parchment or silicone mats and allow the white chocolate to set at room temperature, about 30 minutes. Add sprinkles along the edges before the chocolate firms if desired.

Tips & Variations

Use gel food coloring for a rich red hue without thinning the dough.
For extra festive flair, add red or green sprinkles on the white chocolate before it sets.
If you prefer, substitute white chocolate with dark or milk chocolate for a different flavor contrast.
Chilling the dough for 30 minutes before baking can help prevent spreading.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. Keep them separate from other baked goods to preserve the white chocolate coating. For longer storage, freeze the cookies in a sealed container for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm in the oven for a few minutes.

How to Serve

A baking tray with a red silicone baking mat holds twelve red cookies dipped halfway in white chocolate. Each cookie's red half has a cracked texture, while the white chocolate half is smooth and shiny, decorated with small green, red, and white round sprinkles along the dividing line. The tray is placed on a white marbled surface, adorned with some green pine branches and red Christmas ornaments around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the white chocolate dip?

Yes, the cookies taste delicious on their own without the white chocolate. The dip adds a festive touch and extra sweetness but is entirely optional.

Why is gel food coloring recommended?

Gel food coloring provides vibrant color without adding extra liquid that can affect the dough’s texture, helping maintain the perfect consistency for chewy cookies.