My Red Velvet Chocolate Dipped Sugar Cookies make the perfect cookie to share with anyone at all on Valentine’s Day! The flavor combo of these cookies is wonderful.
Yes, I just had to make one more Red Velvet recipe for your Valentine’s Day, BUT I doubt you’ve made this delicious treat before!
This cookie is all about the right combination of flavors for a fun and yummy twist on a cookie classic. The secret to this cookie is the balance! For this cookie I have added almond and cherry to the sugar cookie dough, and it makes the dough pretty fantastic!
So today I share with you my Red Velvet Chocolate Dipped Sugar Cookies.
Hope you enjoy!
Oh my, this cookie has all the right flavors going on – a buttery homemade sugar cookie base kissed with almond and cherry flavor then dipped in a milk chocolate and red velvet swirl melted chocolate! Oh my goodness!
A wonderful sugar cookie fresh out of the oven. You might be able to see a pinkish cast to the cookie, that’s just the right amount of cherry flavor in the dough.
Not only did I add cherry extract to the dough I also added a few teaspoons of cherry juice? Why? Because I was running out of cherry extract. You can add just cherry extract, or cherry extract and a few teaspoons of maraschino cherry juice. Keep in mind the cherry extract gives you a much stronger cherry flavor.
You may or may not want to use some Valentine’s sprinkles on your cookies, that’s up to you. Either way the cookies will taste great.
Happy Valentine’s Day!
Red Velvet Chocolate Dipped Sugar Cookies
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups powdered sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 teaspoons cherry extract
2 teaspoons maraschino cherry juice (optional)
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt (only if you’re using unsalted butter, otherwise omit)
7.94 oz. package Dove Milk Chocolate & Red Velvet Swirl Promises
1 teaspoon shortening
Valentines sprinkles, if desired
1. Using a stand mixer or hand mixer, cream together your butter, powdered sugar, egg, vanilla, almond extract, cherry extract and cherry juice, if using. Mix in flour, baking soda, salt, and cream of tartar. Cover; chill 2 to 3 hours.
2. Heat oven to 350 degrees F. Line two baking sheets with parchment paper or baking mats (silpat liners). Scoop dough into even sized balls, then place 2 inches apart on prepared cookie sheets.
3. Bake for 10-12 minutes. Cool 2 minutes on sheets, then remove cookies with spatula to wire racks to cool completely.
4. When cookies are completely cool, in a small bowl melt Milk Chocolate & Red Velvet Swirl candies and 1 teaspoon of shortening. Dip each cookie into melted chocolate; sliding the back of the cookie on the edge of the bowl to remove excess chocolate. Place cookies on wax paper lined cookie sheets and immediately decorate with sprinkles, if using. Allow cookies to sit until chocolate sets, about 1 hour.
You can add just cherry extract, or cherry extract and a few teaspoons of maraschino cherry juice. Keep in mind the cherry extract gives you a much stronger cherry flavor. You will definitely use more maraschino cherry juice than cherry extract. You want the cookies to have a subtle and pleasing cherry flavor.
Makes 24 cookies.