Red Velvet Shortbread Cookies
These Red Velvet Shortbread Cookies are a festive, buttery delight with a vibrant crimson color and white chocolate drizzle—perfect for any celebration!
Equipment
- Mixing Bowl
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Cutter
- Microwave-safe Bowl
Ingredients
- 1 cup all-purpose flour
- ½ cup granulated white sugar
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- ½ cup salted butter cold and cut into chunks
- 1 tablespoon red food coloring
- 1 teaspoon red velvet emulsion check Amazon
- 3 ounces white chocolate with cocoa butter, coarsely chopped
- 1 teaspoon shortening
- Festive sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick during baking.
- In a mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, and salt. Mix them together until they are well combined.
- Add the cold, cut-up salted butter to the dry ingredients. Using an electric mixer, beat the mixture on low speed until it resembles coarse crumbs.
- Stir in the red food coloring and red velvet emulsion. Continue mixing until the color is evenly distributed throughout the dough, creating a rich red hue.
- Using your hands, bring the dough together until it forms a ball. Roll out the dough on a floured surface to about ¼ inch thickness. Cut out your desired shapes using a cookie cutter or simply slice into squares.
- Transfer the cookies to the prepared baking sheet, spacing them about 1 inch apart. Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, melt the white chocolate and shortening together in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth and fully melted.
- Once the cookies are cool, drizzle the melted white chocolate over the top of each cookie. Finish with a sprinkle of festive sprinkles while the chocolate is still wet.
Notes
- Chill the dough for about 30 minutes before rolling to help cookies maintain their shape.
- Use cold butter for a flaky texture and do not over-mix the dough to keep cookies tender.
- Experiment with different sprinkles and chocolate varieties for personalized decoration.
- Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.
- Watch baking time closely to avoid overbaking; cookies brown quickly at the edges.