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Red Velvet Shortbread Cookies with White Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 100 reviews
  • Author: Lisa
  • Prep Time: 45 minutes
  • Cook Time: 24 minutes
  • Total Time: 1 hour 9 minutes
  • Yield: 34 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Red Velvet Shortbread Cookies are buttery, tender, and wonderfully festive with a rich red hue. The cookie dough is infused with cocoa powder and vanilla, then chilled and sliced into crisp rounds. After baking to perfection, the cookies are dipped in creamy white chocolate and decorated with sprinkles for a luscious, eye-catching treat that’s perfect for holidays or any special occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups minus 2 Tbsp (266g) unbleached all-purpose flour
  • 2 Tbsp (11g) unsweetened cocoa powder (not dark or Dutch)
  • 1/4 tsp heaping salt

Wet Ingredients & Mix-ins

  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (120g) powdered sugar
  • 4 tsp liquid red food coloring
  • 2 tsp vanilla extract
  • 1 tsp lemon juice

Topping

  • 9 oz. white chocolate (or up to 12 oz. depending on chocolate thickness)
  • Sprinkles (optional)

Instructions

  1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, and salt until well combined. Set this mixture aside.
  2. Cream Butter and Sugar: Using an electric stand mixer, cream the unsalted butter and powdered sugar together until the mixture is smooth and combined. Scrape down the bowl to ensure even mixing.
  3. Add Color and Flavor: Add the red food coloring, vanilla extract, and lemon juice to the creamed butter mixture. Mix on low speed until just combined; it’s okay if the mixture looks slightly separated.
  4. Incorporate Dry Ingredients: Gradually add the flour mixture to the wet ingredients while blending on low speed until just combined, forming a soft dough.
  5. Chill Dough: Smooth the dough evenly in the bowl, cover it, and chill for about 1 hour or until firm enough to handle.
  6. Divide Dough: Scoop the dough out with a large metal spoon and divide into two equal portions. Work with one portion at a time.
  7. Compress Dough Portions: Compress each portion tightly to eliminate any air pockets, keeping the two portions separate.
  8. Shape Logs: On parchment paper or a surface that won’t stain, roll each dough portion into a smooth, even 5 1/2-inch log. Turn and tap each end flat against the surface to smooth the ends.
  9. Wrap and Chill: Wrap each dough log tightly in parchment paper and chill for 1 to 2 hours until firm.
  10. Preheat Oven and Prepare Sheets: During the last 15 minutes of chilling, preheat the oven to 350°F (175°C) and line two large baking sheets (18×13 inches) with parchment paper.
  11. Slice Dough: Remove one chilled dough log, and with a sharp knife, cut into even 1/4-inch thick slices.
  12. Arrange Cookies: Place 12 slices on the prepared baking sheet, spacing them evenly. Keep remaining slices refrigerated until ready to bake.
  13. Bake Cookies: Bake the cookies for 11 to 14 minutes until they are nearly set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  14. Repeat: Continue slicing, arranging, and baking the remaining dough slices.
  15. Melt White Chocolate: Place white chocolate in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring well between intervals, until melted and smooth.
  16. Dip Cookies in Chocolate: Cover a baking sheet with parchment paper. Dip halves of each cooled cookie into the melted white chocolate, scraping excess off the bottom edge of the bowl, and place on the lined baking sheet.
  17. Decorate: While the chocolate is still wet, decorate with sprinkles or finely crushed cookie crumbs for extra texture and visual appeal.
  18. Set Chocolate: Refrigerate the baking sheet for about 15 minutes to let the chocolate set. Remove cookies from parchment carefully while the chocolate is still cold.
  19. Store: Store cookies in an airtight container at room temperature. For longer shelf life, refrigeration or freezing is recommended.

Notes

  • If you do not plan to coat the cookies with white chocolate, increase the powdered sugar by 1/3 cup for a sweeter cookie.
  • Depending on the white chocolate used, you may need up to 12 oz. for dipping. Alternatively, melt 2 cups white chocolate chips with 2 Tbsp coconut oil or shortening to achieve a smoother coating.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 9g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

Find it online: https://yumyy.com/red-velvet-shortbread-cookies-with-white-chocolate-recipe/