Red velvet shortbread cookies are buttery, crumbly cookies made with cocoa powder. The red color is perfect for the holidays and each cookie is dipped in chocolate for a special touch.
I saw these red velvet cookies last year and knew I had to try making them this year. I love red velvet cupcakes and I love how festive these shortbread cookies look with all the color.
The original recipe dipped the cookie in white chocolate. Mine don’t look exactly like the originals. I couldn’t find a circle cookie cutter of the size I wanted for these cookies, so I made stars instead. I also dipped them in dark chocolate rather than white chocolate.
I had to change the recipe somewhat because the dough simply would not come together when I followed the recipe.
I really love how these cookies turned out. They taste like red velvet chocolate shortbread and look so festive. Perfect for cookie platters and holiday gifting.
- All-purpose flour
- Unsweetened cocoa powder
- Unsalted butter
- Red food coloring
How to Make the Cookies
Cut the butter into small cubes. This will make it easier to work into the dry ingredients.
Mix the dry ingredients in a large bowl. Add the cubed butter and food coloring and mix on medium to high speed until the dough comes together. It’s ready when you can squeeze it into a ball without it falling apart.
Take the dough out of the bowl and shape it into a ball. Roll it out to a thickness of ½”. Use a cookie cutter to cut out shapes. I did stars, but you can do any shape you like.
Place the cookies on a prepared baking sheet. Press the dough scraps together and reroll them to cut out more cookies until you run out of dough.
Small cookies will need to bake for 15 minutes at 325°F. Big cookies will need 20 minutes. The cookies are done when the centers are set. Cool them on a baking rack before decorating them.
How to Decorate Them
You can enjoy the cookies plain, but dipping them in chocolate makes them even better. I made a simple chocolate ganache.
Heat heavy cream in a saucepan until it just starts to boil. Pour it over chopped chocolate in a heat-proof bowl and stir until the chocolate melts.
Dip half of each cookie in the chocolate and place it on parchment paper. Add the sprinkles while the chocolate is still wet. Leave the cookies until the chocolate has set. Store them in an airtight container and they will keep for up to a week.
More Christmas Shortbread Recipes
Red Velvet Shortbread Cookies
- 1¼ cups all-purpose flour
- 2/3 cup sugar
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
- 1 cup unsalted butter cut up into small cubes
- 1 tbsp red food coloring
- 4 oz dark chocolate coarsely chopped
- 1/2 cup heavy cream
- red and green nonpareils
- Preheat oven to 325°F. In a stand mixer, combine flour, sugar, cocoa powder, and salt and mix for about 30 seconds on medium speed. Add butter and red food coloring. Continue to mix on medium to high speed until dough comes together and you can squeeze it into a ball shape.
- Knead dough into a ball and then Roll out dough to a 1/2-inch thickness. Using cookie cutter shapes of your choice, begin cutting cookies from dough. Place cutouts 1 inch apart on parchment paper lined cookie sheets. Press dough scraps together and reroll and make more cookies until dough is used up.
- Bake in the preheated oven for about 15 minutes for small cookies or 20 minutes for bigger cookies until centers are set. Transfer cookies to a wire rack to cool.
- In a small saucepan, heat heavy cream until it just begins to boil. Turn off the stove and pour the heavy cream into a small glass bowl containing the chopped chocolate. Stir until you have a smooth chocolate ganache.
- Dip half the cookies into the chocolate. Then add some sprinkles. Place cookies on parchment paper until the ganache has cooled and set.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.