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Red Velvet Shortbread Cookies

Delightful cookies that combine the rich taste of red velvet cake with buttery shortbread, perfect for celebrations and indulgence.
Prep Time30 minutes
Cook Time14 minutes
Total Time1 hour 20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Dessert, holiday treats, Red Velvet Cookies, shortbread cookies
Servings: 24 cookies
Calories: 120kcal

Ingredients

For the Cookie Dough

  • 2 cups minus 2 Tbsp unbleached all-purpose flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup powdered sugar
  • 4 tsp liquid red food coloring
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 9 oz white chocolate for dipping
  • sprinkles to taste (optional)

Instructions

Preparation

  • In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined. Set this mixture aside.
  • In a stand mixer, cream together the room temperature butter and powdered sugar on medium speed until fully mixed. Scrape down the sides of the bowl.
  • Add the red food coloring, vanilla extract, and lemon juice to the butter mixture. Mix on low speed until combined.
  • Gradually add the flour mixture into the butter mixture, blending on low speed until well integrated.
  • Smooth the dough out on a clean surface, cover it, and chill in the refrigerator for about 1 hour, or until firm.
  • After chilling, divide the dough into two equal portions. Roll each portion into a log shape using parchment paper.
  • Wrap each log tightly in parchment paper and chill for an additional 1-2 hours until firm again.

Baking

  • Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
  • Once chilled, slice each log into 1/4 inch thick pieces and place them on the prepared baking sheet.
  • Bake in the preheated oven for about 11-14 minutes. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Dipping and Serving

  • While the cookies cool, melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth.
  • Dip half of each cooled cookie into the melted white chocolate, then place back on the parchment paper. Decorate with sprinkles if desired.
  • Allow the chocolate to set by placing the cookies in the fridge for about 15 minutes. Store your cookies in an airtight container.

Notes

Chilling the dough helps the cookies maintain their shape while baking. For added flair, drizzle melted chocolate instead of dipping.