Introduction

These Snow-Capped Red Velvet Sugar Cookies combine the tender crumb of classic red velvet with a sweet white chocolate topping. They’re perfect for festive occasions or any time you want a colorful, delicious treat. The touch of cocoa and the snowy white chocolate cap make these cookies truly special.

A close-up of a bright red cookie covered in granulated sugar with a bite taken out of it, showing its soft and crumbly inside. The top half of the cookie is dipped in smooth white chocolate with small round red, white, and green sprinkles along the edge where the chocolate meets the cookie. It is held between a woman's thumb and index finger, both with shiny red nail polish. In the slightly blurred background, there are other cookies with the same red color and white chocolate topping arranged 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 good quality white chocolate chips or chopped white chocolate, melted (175g)
1 Tbsp Christmas nonpareil sprinkles – optional

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats, then set aside.
Step 2: In a large bowl, beat together the unsalted butter, granulated sugar, and light brown sugar using an electric hand mixer or stand mixer with a paddle attachment. Mix on medium-high speed until the mixture lightens in color, about 2 minutes.
Step 3: Add the egg, vanilla extract, and red gel food coloring to the butter and sugar mixture. Mix on medium speed until well combined, scraping down the bowl sides as needed.
Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until just combined. The dough should be quite thick.
Step 5: Using a 1 1/2 Tbsp cookie scoop or a large spoon, scoop about 21 balls of cookie dough.
Step 6: Optional: Roll each dough ball in granulated sugar for a slight crunch. Place the dough balls about 2 inches apart on the prepared baking sheets.
Step 7: Bake the cookies for about 9 minutes, or until they appear set in the center.
Step 8: Optional: While still warm, gently press the cookies with the bottom of a metal measuring cup or glass to achieve a chewy center. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Step 9: Dip about one-third of each cooled cookie into the melted white chocolate, allowing excess to drip off. Scrape the bottom edge on the bowl to avoid pooling.
Step 10: Place the dipped cookies on parchment paper or silicone mats and let the white chocolate set at room temperature for about 30 minutes. If desired, decorate the edges with nonpareil sprinkles before the chocolate fully sets. Enjoy!

Tips & Variations

Properly measure your flour by fluffing it, spooning it into the cup, and leveling with a knife to avoid dense cookies.
Use high-quality white chocolate for a smooth, creamy snow cap that hardens nicely.
For a deeper red color, add a touch more red gel food coloring.
Sprinkle festive colored sugars or edible glitter on the white chocolate before it sets for extra holiday flair.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. The white chocolate topping may soften in humid conditions, so keep them in a cool, dry place. To refresh, bring cookies to room temperature before serving—avoid microwaving as this can melt the white chocolate.

How to Serve

A close-up image of a red cookie with a soft, slightly crumbly texture being held by a woman's hand with bright red nail polish. The cookie is coated unevenly with sugar crystals on one side, and the other half is dipped in smooth white icing. Along the edge of the icing, there are tiny round sprinkles in red, white, and green colors. In the blurred background, there are more cookies with the same red color and white icing on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours before baking. Let it come to room temperature for about 15 minutes before scooping and baking.

What if I don’t have red gel food coloring?

Gel food coloring provides vibrant color without thinning the dough. If you only have liquid food coloring, use it sparingly as it may affect dough consistency and color intensity.