Craving a soft, buttery cookie with all the elegance of red velvet? This Red Velvet Shortbread Cookies recipe is the perfect indulgence for any occasion. With their vibrant red hue, a hint of cocoa, and a crisp buttery texture, these cookies are dipped in melted white chocolate and adorned with festive sprinkles for extra charm.
Enjoy making these cookies with a handful of simple ingredients, a foolproof method, and tips to ensure they turn out beautifully every time.
Ingredients for Red Velvet Shortbread:
Before we get started, let’s gather all the ingredients you’ll need for this delicious cookie recipe.
Shortbread Cookie Ingredients:
- 1¼ cups all-purpose flour
The main base of the cookie, providing structure. - ⅓ cup granulated white sugar
For a balanced sweetness. - 2 tablespoons unsweetened cocoa powder
Enhances the classic red velvet flavor. - ¼ teaspoon salt
Balances the sweetness and highlights flavors. - ½ cup (1 stick) salted butter, cold, cut into chunks
Adds richness while keeping the dough tender and flaky. - 1 tablespoon red food coloring
Gives the cookies their signature red velvet appearance. - 1 teaspoon red velvet emulsion
Elevates the flavor. (Find it on Amazon or substitute with vanilla extract & a splash of vinegar.)
For Decoration:
- 3 ounces white chocolate (with cocoa butter)
Perfect for dipping the cookies, adding a hint of creamy sweetness. - 1½ teaspoons shortening
Ensures a smooth, glossy finish for dipping. - Festive sprinkles, nonpareils, or chopped pistachios
To add some festive fun and texture to the cookies.
Step-by-Step Instructions: Preparing the Dough
Let’s move on to the dough preparation, it’s simple, and you’ll be surprised how quickly these cookies come together!
Step 1: Preheat the Oven & Prepare the Dry Ingredients
Before anything else, preheat your oven to 325°F (165°C). This ensures it’s hot and ready once the dough is shaped and cut.
Next, grab your food processor for easy mixing. Combine the all-purpose flour , granulated sugar , unsweetened cocoa powder , and salt in the food processor. Pulse the mixture a couple of times using on/off turns until everything is combined.
Step 2: Add Cold Butter, Food Coloring & Red Velvet Emulsion
Now, add the cold butter chunks , red food coloring , and red velvet emulsion into the food processor. Pulse again using on/off turns until the mixture resembles fine crumbs – think sandy texture.
Once you have those fine crumbs, continue pulsing until the mixture begins to clump together. Be patient here! As the butter integrates, it will naturally start holding together, forming a soft, rich dough.
Step 3: Knead the Dough
Transfer the crumbly dough onto a lightly floured surface . Knead it gently with your hands for a minute or so until the dough becomes smooth.
It’s important to avoid overworking the dough—just knead it lightly until it comes together. This ensures your cookies stay tender and buttery.
Step 4: Shaping & Baking the Cookies
Time to start forming those delicious red velvet cookies! This part is fun and allows you to get creative with shapes and sizes.
Step 1: Roll Out the Dough
After kneading the dough smoothly, roll or pat the dough out to about ½ inch thickness on your floured surface. You can use a rolling pin, but don’t worry if you don’t have one—simply patting it down works great for shortbread cookies, thanks to their forgiving texture.
Step 2: Cut Out the Cookies
Using a 1½ inch round cutter , cut out circles from the dough. A small round cookie cutter is ideal for these, but if you prefer other shapes, feel free to experiment! You’ll want to keep the cookies about 1 inch apart on your ungreased cookie sheet to give them space to bake evenly.
After you’ve cut out your first round of cookies, gather any leftover dough scraps, press them together, re-roll, and cut more cookies until all the dough is used up.
Step 3: Bake the Cookies
Place your pre-cut cookies on a baking sheet lined with parchment paper (or directly on an ungreased baking tray). Slide the tray into the preheated 325°F oven and bake for 20 to 25 minutes , or until the cookie centers are set. You’ll know they’re done when they are firm yet slightly soft to the touch—don’t let them overbake, as they can dry out quickly.
Step 4: Cool the Cookies
Once the cookies are done, carefully transfer them to a wire rack to cool. Be gentle when handling them, as they’re still delicate while warm. Allow them to cool completely before moving on to the fun part—dipping in that luscious white chocolate!
Step 5: White Chocolate Dipping & Decoration
Now for the extra indulgent part—dipping those freshly baked red velvet cookies into white chocolate for a stunning finish! This step transforms the cookies from delicious to absolutely irresistible.
Step 1: Melt the White Chocolate
In a small, heavy saucepan , combine the white chocolate and shortening . The shortening helps the white chocolate melt into a smooth, glossy mixture and keeps it from hardening too quickly.
Melt the chocolate over low heat , stirring constantly to prevent it from burning. Be patient—white chocolate is especially prone to seizing or burning, so keep the heat low and stir until everything is thoroughly melted and smooth.
Step 2: Dip the Cookies
Once your white chocolate is ready and smooth, take each cooled cookie and dip half of it into the melted chocolate. You don’t have to be perfect here—rustic dipping is part of the charm!
Step 3: Add Festive Sprinkles or Toppings
While the chocolate is still wet, sprinkle the cookies with your choice of decorations. You can use festive sprinkles , nonpareils , or even chopped pistachios for a pop of color and texture.
Place each dipped and decorated cookie onto a piece of waxed paper to set. Let them rest until the white chocolate firms up, which should take about 15-20 minutes at room temperature. If you’re in a rush, you can pop them in the fridge for a quicker setup—but keep an eye on them so the chocolate doesn’t develop condensation.
Storage & Serving Tips
Congratulations! Now that your Red Velvet Shortbread Cookies are beautifully dipped and decorated, it’s time to enjoy them—and maybe even save a few for later (if they last that long).
Storage Instructions:
Once the chocolate has set, store your cookies in an airtight container to keep them fresh. Here are a few ways to store them:
- Room Temperature: They’ll stay fresh at room temperature for up to 5 days . Just ensure they aren’t exposed to direct sunlight or in a warm area, as the white chocolate might melt.
- In the Fridge: If you’d like your cookies to last a bit longer, they can be stored in the fridge for up to 1 week . Store them in a sealed container to keep them from absorbing any odors from the fridge.
- Freezing: Want to save some for a special occasion? You can freeze the cookies! Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight freezer-safe container or plastic freezer bag . They’ll keep in the freezer for up to 3 months . When you’re ready to enjoy them, thaw the cookies at room temperature before serving.
Serving Suggestions:
These cookies are delicious on their own, but if you really want to elevate your dessert game, here are a few fun ways to serve them:
- With Coffee or Tea: Serve with a cup of freshly brewed coffee or a pot of tea for a perfectly balanced pairing of sweet and bitter flavors.
- As Gifts: Wrap them in decorative bags or boxes to give as holiday or special occasion gifts. The white chocolate and festive sprinkles will surely impress any recipient.
- Alongside Ice Cream: These cookies make a wonderful accompaniment to a bowl of vanilla or chocolate ice cream for an indulgent dessert combo.
Conclusion
And that’s it! You’ve now mastered the art of making Red Velvet Shortbread Cookies —a perfect blend of buttery richness, vibrant color, and creamy white chocolate goodness. Whether you’re baking these for a holiday celebration, gifting them to friends, or simply enjoying them with a hot cup of cocoa, they’re sure to be a hit.
Enjoy every bite, and don’t forget to get creative with your toppings and decorations. Happy baking! ✨