White Chocolate Dipped Red Velvet Cookies Recipe

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 for 1 minute, until creamy. Scrape down the sides and the bottom of the bowl as needed. 

Switch the mixer to medium speed, then 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, then pour the dry ingredients into the wet ingredients. 

Turn the mixer on low, then slowly beat until a very soft dough is formed. Beat in more food coloring, as needed. The dough will be sticky.

Cover the dough tightly with aluminum foil or plastic wrap, then chill for at least 1 hour and up to 3 days.

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop 1½ tablespoons of dough and mold into a ball. Place 9 balls onto each baking sheet.

Bake each batch for 10 minutes. *

Allow cooling for at least 25 minutes on the baking sheets.

In a small microwave-safe bowl, melt the white chocolate in 15-second increments, stirring after each time until perfectly smooth.

Dip half of each cookie into white chocolate and top with sprinkles. Allow the chocolate to set.

Serve, and enjoy!