Chocolate-Dipped Red Velvet Cookies – a delicious recipe with Butter, Powdered Sugar, Cornstarch, Flour, Cocoa, Red Food Coloring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. With an electric mixer, whip butter until fluffy. Stir in the powdered sugar, cornstarch, flour, cocoa powder, and food coloring. Mix on low for one minute, then on high for 2 minutes.
2
2.Wrap in Saran wrap and chill the dough in your freezer for 15 minutes. Roll the cookies into a ball and then press out into flat round cookies on an ungreased cookie sheet. These cookies do not rise or expand, so mold them into the exact size/shape that you want on the cookie sheet.
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3. Bake for 8-10 minutes in a preheated oven at 375u00b0. These cookies break pretty easily when they are warm, so allow to cool completely before dipping in chocolate.
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4. In a double boiler (or a metal bowl over a pot of bowling water), melt the semisweet chocolate. Remove from heat. Dip the cookies into the chocolate, and place on waxed paper to harden. Sprinkle nonpareils on the chocolate for decoration. Optionally, place in the refrigerator for the chocolate to cool more quickly.
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Note: these cookies taste powdery and crumbly when warm. They taste leaps and bounds better the next day. Allow to cool completely before handling, and wait until the next day before enjoying.
1990
kcal
Calories
131
g
Fat
190
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups Unsalted Butter, Room Temperature, 1 cup Powdered Sugar, Sifted, 1/2 cups Cornstarch, 3 cups Flour, and more.
Yes, Chocolate-Dipped Red Velvet Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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