Kirbie's Cravings

Red Velvet Shortbread Cookies

photo of Red Velvet Shortbread Cookies

I saw these red velvet shortbread cookies last year and knew I had to try making them this year. I love red velvet cupcakes and I love how festive these cookies look with all the color.

As a side note, I’m doing 12 days of giveaways in honor of the holidays. There’s still some time to enter Day 9, Day 10, Day 11, and Day 12!

The original recipe dipped the cookie in a 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.

photo of Red Velvet Shortbread Cookies lined up on a baking sheet

I had to change the recipe somewhat because the dough simply would not come together when I followed the recipe.  It was just a crumbly mess. I also though the shortbread cookies weren’t sweet enough. After I made modifications, I went back to the website I found the recipe from and found out she had some notes on modifications and it looks like she has similar problems with not enough butter or sugar, so it’s good to know it wasn’t just me.

photo of Red Velvet Shortbread Cookies on a white plate

Red Velvet Shortbread Cookies

Servings: 24 cookies
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
These colorful chocolate-dipped shortbread cookies are perfect for the holidays!


  • 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.


Recipe adapted from The Culinary Chronicles who got the recipe from Better Home and Gardens.

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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10 comments on “Red Velvet Shortbread Cookies”

  1. I love the way they look, so festive!

  2. I saw some red velvet cake cookies, but these look like they would def be more festive! I am going to add these to my list!

  3. Okay!!! You have to tell me what I did wrong here. I followed your recipe to the “T” and they spread out so bad and looked like lace cookies! The flavor was great, but they did not hold up well at all, very crumbly b/c they were so thin. 🙁

    • Hmm…mine didn’t spread out at all….They basically maintained the same shape as when they were cut outs. I don’t see why your cookies should spread since there is no ingredient in the cookies to make them spread. How was your dough? Was it crumbly? Shortbread dough should be pretty dry, so that it just barely comes together into a ball.
      You used regular flour and not self rising flour right? Also you only used one cup of butter (2 sticks)? Using either too much butter or having some other agent like baking soda or baking powder are the only reasons I can think of for these cookies to spread out so much..

  4. Yeah, I really followed your receipt to the T. I’m a big advocate of mise en place, so I measure everything out and check it again before tossing it into the bowl to mix. They tasted great though!

    • Sorry to hear your cookies spread so much. I don’t know what could have gone wrong. I’m glad they still taste good though!

  5. Sometimes putting the dough in the fridge before cooking will keep them from spreading. I will be trying these out to make for a cookie exchange. 🙂

  6. can i use custard powder instead of flour?

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