“14 Days of Angels Baking Valentine Memories!”
Get the kids involved making these fun cookies to dip and sprinkle! It’s an easy recipe and fun to decorate. Kids love sprinkles, and these cookies let them go crazy with the colorful sugary bits. Get the chocolate jimmy sprinkles or the bright and fun sprinkles – let the kids choose.
So, do you want to make these cookies the easy way or the REALLY easy way? For the easy way, simply follow my recipe below. For the REALLY easy way, follow the red velvet cookie recipe on the back of a devil’s food cake mix box. Then mix and bake according to box directions…and dip.
This recipe makes about 2 dozen good sized cookies.
Preheat the oven to 350F degrees a few minutes before you’re ready to bake.
Prep your pans:
Line your cookie sheets with parchment paper to make cleanup a breeze.
Red Velvet Cookies Ingredients:
3 1/3 C Flour
½ C + 1 T Cocoa powder
2 t Baking soda
½ t Salt
½ C Butter, softened
½ C Shortening, room temperature
1 ½ C Brown sugar, dark
½ C Sugar
2 Eggs, large, room temperature
2 T Milk
1 T Vanilla extract
1 ½ t Red Food Gel
1 C White chips (or mixed chocolate chips)
For Dipping and Sprinkling:
8 oz Melting candies, white
Sprinkles, Valentine type
- Cream and beat the butter, shortening and sugars together in a separate bowl.
- Beat in the eggs, milk and vanilla extract.
- Add the red food gel and stir thoroughly.
- Add the dry ingredients and carefully mix until all combined. Beat on low speed for a couple of minutes.
- Cover with plastic wrap and chill for 3 hours.
- Take out of the refrigerator, scoop 1.5 T sized dough balls and place about 3” apart on your parchment paper lined baking sheets.
- Bake at 350F degrees for 11-13 minutes. I always rotate my pans of cookies in the oven about 3 minutes before they are done, since my oven does not bake evenly in all corners. This is something I’ve learned over the years and take advantage of to make sure the cookies don’t get too brown on one side.
- Let the cookies cool on the pans for 5 minutes. Put the individual cookies on a cooling rack and cool completely before dipping them in the candy melts.
- The cookies should be chewy on the inside and crispy on the outside.
- Melt the white candy melts in a microwave safe bowl according to the directions on the package.
- Dip the cookies so 1/3-1/2 of the cookie is covered. Let excess candy melts drip off into the bowl.
- Then hold a cookie over the bowl of sprinkles and using a spoon, sprinkle some on top of the wet candy melts.
- Repeat with each cookie. Let dry on parchment paper.
- Pack in an airtight container for up to a week.
- Freeze them undipped, for up to a couple months.
I have mixed the dough one day and saved it in the refrigerator for a couple days to bake them when I have more time. Be sure to cover the bowl tightly with plastic wrap. Or, roll the dough into a large ball and wrap in plastic wrap, then put into a zippered plastic bag.
Even more convenient and tasty options:
- Sometimes I save half of the baked cookies and dip them at a later date. You can wrap and store the undipped cookies in the freezer for up to 2 months.
- I love almond flavored cookies and think this would be a good recipe to add about 1 couple of teaspoons of almond extract.
- If you love coffee, this would be a good cookie to sprinkle fresh ground coffee onto the web candy melts, along with the sprinkles. Yum!
- I also do that with chocolate chip cookies, too…dip the cookie balls into fresh unused coffee grounds before baking. Double yum!
- Another idea with this recipe is to take two cookies and sandwich white or pink frosting in the middle – just like a whoopie pie. Yum, again!
It’s so easy to make and bake cookies of all kinds, combining different flavors and textures and decorations. Have fun with the kiddos making this recipe and “Bake your own Memories!”