If you’re anything like me and love a cookie that’s buttery, tender, and just a little bit fancy, then you’re going to adore this Red Velvet Shortbread Cookies with White Chocolate Recipe. I absolutely love how these cookies balance the classic richness of shortbread with that beautiful red velvet touch, and the white chocolate dip? It’s the perfect sweet finish that makes everyone around the kitchen stop and ask for more. Trust me, once you try this recipe, it will quickly become a staple you’ll want to bake over and over again.

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Why You’ll Love This Recipe

Perfect Texture: These cookies have that melt-in-your-mouth shortbread crumb, but with the fun flair of red velvet.
White Chocolate Finish: The creamy dip adds just the right amount of sweetness and a gorgeous contrast to the cookie’s subtle cocoa notes.
Impressive yet Easy: Looks fancy, but you don’t need to be a baking pro to nail it.
Perfect for Gifting: These cookies hold their shape well and keep beautifully, making them an ideal homemade gift or party treat.

The image shows many round cookies placed on a light brown paper over a white marbled surface. Each cookie is divided into two equal halves: one half is bright red and smooth, while the other half is covered with thick white icing. The white icing side is decorated with small round sprinkles in green, red, yellow, and white colors. The cookies are evenly spaced but not perfectly aligned, and some sprinkles are scattered around them on the paper. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Shortbread Cookies with White Chocolate, red velvet shortbread cookies, white chocolate cookie dip, buttery shortbread cookies, festive red velvet treats

Ingredients You’ll Need

This recipe sticks to straightforward baking staples, but with a few ingredients that elevate it into the red velvet territory. A little tip — using unsweetened cocoa powder (not Dutch or dark) really preserves that classic red velvet flavor without overpowering the cookie. The quality of your white chocolate will also make or break the finishing dip here.

Flat lay of a small mound of unbleached all-purpose flour, a small white ceramic bowl with unsweetened cocoa powder, a few grains of coarse salt scattered elegantly, a large square of unsalted butter with a creamy texture, a small white bowl filled with powdered sugar, a small white bowl holding bright red liquid food coloring, a small white bowl containing clear vanilla extract, a small white bowl with fresh lemon juice, an unwrapped block of smooth white chocolate, and a small pile of colorful sprinkles, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Shortbread Cookies with White Chocolate, red velvet shortbread cookies, white chocolate cookie dip, buttery shortbread cookies, festive red velvet treats

Unbleached all-purpose flour: The scoop and level technique is key for an accurate measurement, which means perfect cookie texture.
Unsweetened cocoa powder: Use natural cocoa to retain that authentic red velvet flavor without bitterness.
Salt: Just a pinch enhances all the flavors without making the cookie taste salty.
Unsalted butter: Room temperature butter creams beautifully with powdered sugar for that tender crumb.
Powdered sugar: It blends better than granulated sugar, giving you that soft shortbread feel.
Liquid red food coloring: I recommend brands like McCormick for a vibrant, true red without affecting taste.
Vanilla extract: Adds depth and warmth to the cookie dough.
Lemon juice: Just a teaspoon brightens the flavor and balances the sweetness nicely.
White chocolate: Find a creamy, melting type — 9 oz. is usually enough, but feel free to adjust based on brand thickness.
Sprinkles (optional): Adds a fun, festive touch if you’re feeling playful.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love encouraging personalization with this recipe because that’s part of the fun of baking. You can easily tweak the flavors or even the texture to match your mood or occasion.

Extra Sweet: If you prefer your cookies sweeter and want to skip the white chocolate dipping, try increasing the powdered sugar by a third of a cup as I learned this boosts the cookie’s natural sweetness nicely.
Chocolate Chips Addition: Stir in mini white chocolate chips directly into the dough for bursts of melty goodness inside the cookie itself.
Seasonal Spice Twist: A pinch of cinnamon or a dash of espresso powder gives a cozy autumn vibe that my family can’t get enough of.
Dairy-Free Swap: Substitute the butter with coconut oil and use dairy-free white chocolate to accommodate dietary needs while keeping texture intact.

How to Make Red Velvet Shortbread Cookies with White Chocolate Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together your flour, cocoa powder, and salt in a medium bowl. This ensures even distribution of the cocoa and salt, which means every bite has consistent flavor. It may seem small, but taking this step seriously sets the foundation for perfect cookies.

Step 2: Cream Together Butter and Powdered Sugar

Using an electric stand mixer, cream the room temperature unsalted butter with powdered sugar until everything is combined and smooth. Scraping down the bowl once or twice helps make sure no pockets of butter or sugar hide at the edges. I find that this step really influences how light the cookies feel after baking.

Step 3: Add Red Food Coloring, Vanilla, and Lemon Juice

Mix in your liquid red food coloring, vanilla extract, and lemon juice on low speed. Don’t worry if it doesn’t fully emulsify — the slight marbling you might see will bake out perfectly. The lemon juice is a small addition I love because it brightens the dough and balances the cocoa beautifully.

Step 4: Incorporate the Flour Mixture

Add the flour mixture gradually and mix on low until just combined. Overmixing can develop the gluten and make your cookies tough, so it’s best to stop as soon as the dry ingredients disappear into the batter.

Step 5: Chill and Shape the Dough

After smoothing the dough evenly in the bowl, cover and chill it for about an hour until it’s firm enough to handle. Then, scoop the dough into two equal parts and roll each into a smooth 5 1/2-inch log on parchment paper. Wrapping them and chilling again for 1-2 hours is worth the wait — it helps the cookies maintain their perfect shape during baking.

Step 6: Slice and Bake

Preheat the oven to 350°F during the last 15 minutes of your chilling time. Slice the dough into 1/4-inch thick pieces and lay them spaced evenly on parchment-lined baking sheets. Bake the cookies for 11-14 minutes until they’re nearly set — that just-right moment when edges are firm but centers still feel tender. Cool them on the baking sheet for a bit before transferring to a wire rack.

Step 7: Dip in White Chocolate and Decorate

Once the cookies have cooled, melt your white chocolate in 30-second intervals at 50% power in the microwave, stirring in between. Dip each cookie halfway, letting the excess drip off, then place on parchment paper. Add sprinkles or finely crushed cookie bits immediately for that extra wow-factor. Pop the tray into the fridge and let the white chocolate set, about 15 minutes.

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Pro Tips for Making Red Velvet Shortbread Cookies with White Chocolate Recipe

Measure Flour Correctly: I learned using the scoop and level method for flour prevents the dough from becoming dry or tough.
Don’t Skip the Chill: Chilling the dough logs is crucial for clean cookie slices and helps maintain the pretty shape during baking.
Be Gentle with Mixing: Mixing only until just combined keeps the shortbread tender instead of chewy or dense.
White Chocolate Handling: Melt gently at 50% power in short bursts to avoid scorching the chocolate — stirring well between intervals ensures silky smooth dipping.

How to Serve Red Velvet Shortbread Cookies with White Chocolate Recipe

A white plate full of round cookies, each cookie half covered with smooth white icing and colorful red, green, yellow, and white round sprinkles, while the other half shows a rich red cookie surface. The cookies are stacked close together, resting on a wooden round board, with a green cloth and green Christmas ornaments visible in the background. The texture of the cookies looks soft with a matte finish, and the icing is shiny and smooth. The scene is set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Shortbread Cookies with White Chocolate, red velvet shortbread cookies, white chocolate cookie dip, buttery shortbread cookies, festive red velvet treats

Garnishes

I usually keep it simple with festive sprinkles because they add a pop of color and fun texture, especially if you’re baking for a holiday or party. But you can also crush up one of the cookies to sprinkle on top — it gives a little extra crunch and ties the whole look together beautifully.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee or a creamy latte. For parties, I love serving them alongside a glass of cold milk or a rich hot chocolate — it balances the sweetness and makes each bite feel extra indulgent.

Creative Ways to Present

For special occasions, I’ve arranged these cookies on tiered trays with some fresh berries and edible flowers for an eye-catching dessert display. Wrapping them individually in wax paper tied with a festive ribbon also makes for delightful homemade gifts that look as good as they taste.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature. They stay perfectly crisp along the edges but tender inside for up to a week! Just be sure to separate layers with parchment paper so they don’t stick to each other — that white chocolate coating can be a bit delicate.

Freezing

If I want to save these for later, I place them in a single layer on parchment-lined trays and freeze until firm. Then I transfer them to a freezer-safe container or bag. They thaw quickly at room temperature and still taste as fresh as the day you baked them.

Reheating

If you want that fresh-baked vibe, I recommend warming leftover cookies for 5-8 seconds in the microwave — just enough to soften the white chocolate without melting it completely. It revives their texture and makes you feel like they just came out of the oven.

FAQs

Can I use gel food coloring instead of liquid for this Red Velvet Shortbread Cookies with White Chocolate Recipe?

Absolutely! Gel food coloring works well here and actually might give you a more vibrant color without altering the dough’s consistency. Just use a bit less than liquid since gels are more concentrated.
What’s the best way to melt white chocolate for dipping?

I find melting white chocolate gently in the microwave at 50% power in short bursts is the easiest method. Stir after every 30 seconds to prevent burning and to help the chocolate melt evenly. If you don’t have a microwave, a double boiler works just as well.
Can I make this recipe without the white chocolate dip?

Yes! The cookies themselves have a beautifully subtle red velvet flavor and buttery shortbread texture. If skipping the dip, consider adding an extra 1/3 cup powdered sugar to sweeten them up a bit.
How long do these cookies stay fresh?

Stored in an airtight container at room temperature, these cookies can stay fresh for up to a week. Keeping them separate with parchment sheets helps prevent sticking, especially because of the white chocolate coating.

Final Thoughts

This Red Velvet Shortbread Cookies with White Chocolate Recipe holds a special place in my heart — it’s the kind of recipe that makes casual everyday moments feel instantly festive. Whether you’re baking for friends, a holiday, or just because you deserve a treat, these cookies deliver buttery, velvety joy in every bite. I can’t wait for you to try this and see how it becomes one of your go-to baking favorites, just like it did for me!