Ingredients
Method
- Whisk together the flour, cocoa powder, baking soda, and salt until evenly combined, then set the bowl aside.
- Beat the softened butter with both sugars until light and fluffy, about 3 minutes. Mix in the egg and vanilla until smooth, scraping the bowl as needed.
- Add the dry mixture along with the buttermilk and red food coloring. Mix on low speed just until a soft, sticky dough forms. Cover and refrigerate for 2 hours or until firm enough to scoop.
- About 15 minutes before baking, remove the chilled dough if it has been refrigerated for several hours. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Portion about 1½ tablespoons of dough for each cookie, roll into balls, and arrange them about 3 inches apart on the prepared baking sheets.
- Bake for 11–13 minutes until the edges are set while the centers remain soft. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Place the chopped white chocolate into a microwave-safe bowl and melt in 15-second intervals, stirring between each round until smooth. Stir in the vegetable oil only if the chocolate needs thinning.
- Dip half of each cooled cookie into the melted white chocolate, decorate immediately with sprinkles, and allow the coating to harden completely at room temperature or in the refrigerator before serving.
- Store the finished cookies in an airtight container for up to 3 days at room temperature or up to 1 week in the refrigerator.
Nutrition
Notes
A batch of these festive cookies disappears fast thanks to their soft centers and creamy white chocolate finish. Make them ahead for parties or gift boxes, and enjoy every colorful bite.