Hearty Red Velvet Shortbread Cookies Recipe

 My Red Velvet Shortbread Cookies bring a festive pop of color to any cookie platter and taste just as indulgent as they look.

The texture is incredibly tender and buttery, offering that classic melt-in-your-mouth experience that shortbread is famous for.

What Makes These Red Velvet Shortbread Cookies Special

I find that the hint of cocoa adds just enough depth without overpowering the sweet vanilla notes of the dough.

You can easily prepare the dough logs ahead of time and keep them in the freezer until you are ready to slice and bake.

If you enjoyed this festive treat, you should definitely try my Cozy Russian Tea Cakes Recipe next, and the Irresistible Banana Oatmeal Cookies Recipe is another crowd favorite I make constantly.

Everything You Need for Red Velvet Shortbread Cookies

Here are the simple ingredients you will need to bake these festive treats:

• All-purpose flour: Provides the structure for the cookie; measure carefully using the scoop and level method.
• Unsweetened cocoa powder: Adds a mild chocolate flavor and deepens the red color; do not use Dutch-processed cocoa.
• Salt: Balances the sweetness and enhances the buttery flavor profile.
• Unsalted butter: Needs to be softened to room temperature to cream properly with the sugar.
• Powdered sugar: Creates a tender, melt-in-your-mouth texture unlike granulated sugar.
• Vanilla extract: Adds a warm, aromatic background note to the dough.
• Red liquid food coloring: Essential for achieving that classic bright red velvet hue.
• Lemon juice: Reacts slightly with the cocoa and adds a subtle tang characteristic of red velvet.
• White chocolate: Used for dipping the finished cookies to add sweetness and contrast.
• Sprinkles: Optional festive decorations to add a holiday touch.

My Method for Red Velvet Shortbread Cookies

Let’s get baking with these simple step-by-step instructions:

1. Whisk the flour, cocoa powder, and salt together in a medium mixing bowl until fully combined.
2. Cream the butter and powdered sugar in a stand mixer on medium speed until the mixture is smooth and combined.
3. Add the red food coloring, vanilla extract, and lemon juice, mixing on low speed until the color is incorporated (it may look slightly separated).
4. Blend in the flour mixture on low speed just until a smooth dough forms and no dry streaks remain.
5. Cover the bowl and chill the dough in the refrigerator for about 1 hour until it is firm enough to handle easily.
6. Divide the dough into two equal portions and shape each into a smooth log about 5 1/2 inches long on a sheet of parchment paper.
7. Wrap the logs tightly in parchment paper and refrigerate for another 1 to 2 hours until very firm.
8. Preheat your oven to 350°F and line two baking sheets with parchment paper.
9. Slice the chilled dough logs into even 1/4-inch thick rounds and space them out on the prepared baking sheets.
10. Bake for 11 to 14 minutes until the cookies are nearly set but still soft to the touch; let them cool completely on a wire rack.
11. Melt the white chocolate in the microwave in 30-second intervals, stirring until smooth, then dip half of each cooled cookie into the chocolate.
12. Place the dipped cookies back on parchment paper, add sprinkles if desired, and refrigerate for 15 minutes to set the chocolate.

My Best Tips for Perfect Red Velvet Shortbread Cookies

It is crucial to use regular unsweetened cocoa powder rather than Dutch-processed versions to ensure your Red Velvet Shortbread Cookies keep their vibrant color.

I always make sure to chill the dough logs thoroughly so the cookies maintain their perfect round shape while baking.

If the white chocolate seems too thick for dipping, stir in a teaspoon of coconut oil or shortening to thin it out for a smooth finish.

How to Serve This Red Velvet Shortbread Cookies Recipe

These colorful cookies look stunning when arranged on a holiday platter alongside traditional ginger or sugar cookies.

I love serving this Red Velvet Shortbread Cookies recipe with a hot cup of coffee or cocoa to balance the sweetness of the white chocolate dip.