If you’re on the hunt for a cookie that’s both festive and downright delicious, you’re going to adore this Red Velvet Shortbread Cookies with White Chocolate Recipe. These cookies combine the tender crumbly texture of a classic shortbread with the rich, tangy notes of red velvet and a dreamy white chocolate coating that’ll have you sneaking one after another. Trust me, making these is easier than you think, and once you bake a batch, they’ll quickly become your go-to for celebrations or just whenever you want to spoil yourself.

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Why You’ll Love This Recipe

Perfect Texture: The shortbread base is buttery and crumbly, melting in your mouth with every bite.
Show-Stopping Flavor: The subtle cocoa and bright red velvet flavor pairs heavenly with creamy white chocolate.
Fun and Festive: With rich color and pretty sprinkles, these cookies are perfect for holidays or special treats.
Beginner Friendly: You’ll find this recipe straightforward, with tips that make it hard to mess up.

Red Velvet Shortbread Cookies with White Chocolate Recipe - Recipe Step

Ingredients You’ll Need

I’ve carefully chosen ingredients that balance texture and flavor perfectly in this Red Velvet Shortbread Cookies with White Chocolate Recipe. From good quality butter to the right cocoa powder, each component plays an important role. Before you head to the store, here’s what you want to look out for.

Red Velvet Shortbread Cookies with White Chocolate Recipe - Ingredients

Unbleached all-purpose flour: Using unbleached flour helps keep the cookie’s texture tender without any chemical aftertaste.
Unsweetened cocoa powder: Pick a mild, natural cocoa (not Dutch-processed) to get that classic red velvet flavor.
Salt: Just a pinch to balance sweetness and enhance flavors.
Unsalted butter: Room temperature is key here for smooth creaming.
Powdered sugar: This keeps the cookies super tender and delicate.
Liquid red food coloring: I recommend McCormick – it gives a vibrant color without an aftertaste.
Vanilla extract: Pure vanilla adds a warm, cozy depth.
Lemon juice: A little acidity brightens the flavors and balances the sweetness.
White chocolate: A good-quality chocolate melts smoothly for dipping and adds a luxurious finish.
Sprinkles (optional): For that fun, festive pop of color and texture.

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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 how flexible this Red Velvet Shortbread Cookies with White Chocolate Recipe is. Over time, I’ve played around with some tweaks that might suit your taste or dietary needs — and I encourage you to make it your own!

Less Sweet Version: I sometimes cut back on powdered sugar by 1/4 cup if I’m skipping the white chocolate dip, which really lets the cocoa and buttery flavor shine.
Vegan Adaptation: Swap the butter for plant-based margarine and use vegan white chocolate chips – the texture is surprisingly close, and the cookies still look gorgeous.
Festive Flavors: Adding a pinch of cinnamon or espresso powder gives a cozy twist that pairs beautifully with the red velvet vibes.
Sprinkles Swap: Try crushed freeze-dried raspberries on top of the white chocolate instead of sprinkles for a tart, elegant tang.

How to Make Red Velvet Shortbread Cookies with White Chocolate Recipe

Step 1: Whisk Together Your Dry Ingredients

Start by combining the all-purpose flour, unsweetened cocoa powder, and salt in a medium bowl. I like to whisk these together thoroughly to ensure every cookie has an even hint of cocoa and just enough salt to balance sweetness—no clumps allowed here! Once mixed, set this aside; it makes assembling the dough much smoother.

Step 2: Cream Butter and Powdered Sugar

In your stand mixer fitted with the paddle attachment, beat the room-temperature butter and powdered sugar until combined. It won’t be quite as fluffy as cake batter, but don’t worry—it just needs to be smooth and creamy. Make sure to scrape down the sides occasionally so everything is incorporated evenly. This step is key for that tender shortbread texture you’ll love.

Step 3: Add Flavor and Color

Now for the fun part: mix in the red food coloring, vanilla extract, and lemon juice on low speed. It’s okay if things look a little streaky at first or if the fat and liquid don’t fully emulsify—this dough will come together beautifully once you add the dry ingredients.

Step 4: Blend in Dry Ingredients and Chill

Slowly add in your flour mixture to the wet ingredients and mix just until everything is merged into a soft dough. Smooth it out evenly in the bowl, then cover and chill for about an hour. This chilling stage is crucial because it firms up the dough, making it easier to shape without getting sticky.

Step 5: Shape Dough into Logs

After chilling, use a large metal spoon to scoop the dough into two equal portions. Press each piece firmly to remove any air pockets (trust me, this helps keep your cookies from cracking). On parchment or a surface you don’t mind getting red dye on, roll each portion into a smooth 5½-inch log. Give the ends a gentle tap on your surface to flatten and smooth them out. Wrap each in parchment and let them chill for 1 to 2 hours until firm enough to slice.

Step 6: Slice and Bake

When your logs are firm, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Slice each log into ¼-inch thick cookies—just watch your fingers here! Lay them evenly spaced on your baking sheets. Bake for 11 to 14 minutes, until the cookies are just set. Don’t overbake—shortbread should remain tender, not crunchy.

Step 7: Cool and Dip in White Chocolate

Let your cookies cool on the sheet for five minutes, then transfer to wire racks to cool completely. Once cold, melt white chocolate gently in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each. Dip half of each cookie into the melted chocolate, scrape the excess off the edge of the bowl, and place them on parchment paper to set. Before the chocolate hardens, sprinkle on some festive sprinkles or crushed cookie bits for a pretty finish.

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

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Scooping with a Metal Spoon: I discovered using a sturdy metal spoon helps form tightly packed dough portions without squishing your fingers or leaving air pockets.
Don’t Overmix Your Dough: Mixing just until combined keeps your cookies tender instead of tough; that’s a trick I learned after many trial batches.
Use Parchment for Rolling: Because of the red dye, rolling on parchment saves your countertop from stains and makes cleanup a breeze.
Chill Times Matter: Patience here means clean slices and beautifully shaped cookies—try not to shortchange the chilling steps.

How to Serve Red Velvet Shortbread Cookies with White Chocolate Recipe

Red Velvet Shortbread Cookies with White Chocolate Recipe - Serving

Garnishes

I personally love adding a sprinkle of festive sugar or crushed freeze-dried raspberries on the white chocolate before it sets—it adds color and a hint of tartness that contrasts beautifully with the sweet chocolate dip. If you want to keep it simple, colorful nonpareils never fail for a cheerful touch.

Side Dishes

These cookies are absolutely perfect with a big mug of hot cocoa or a cup of rich coffee. During the holidays, I like serving them alongside peppermint bark or a small cheese board with mild cheeses to balance their sweetness.

Creative Ways to Present

For parties, I’ve wrapped these cookies individually in clear cellophane tied with a red or gold ribbon—that way guests can grab a festive treat. Another time, I arranged them in a pretty tin layered with parchment paper for gifting, which felt special and made a memorable presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering them with parchment paper to keep the white chocolate from sticking. They maintain their tender crumb and don’t lose the fresh-baked flavor for up to a week, which is great when you want to make these ahead for events.

Freezing

If you want to freeze these cookies, I recommend freezing the baked, cooled cookies (undipped or dipped) in a single layer on a baking sheet first, then transferring them to a freezer-safe container. They hold up beautifully for 2-3 months. When ready, thaw at room temperature.

Reheating

The best way I’ve found to slightly revive the fresh-baked texture is to warm them gently in the oven at 300°F for about 5 minutes. This softens the shortbread just a touch without melting the chocolate. You can also enjoy them straight from the container—they’re lovely either way.

FAQs

Can I use gel food coloring instead of liquid in this recipe?

Yes! Gel food coloring works well and often provides even more vibrant hues. Since gel is more concentrated, start with less and add more as needed to get that classic red velvet color without altering the dough’s consistency.
Why do I need to chill the dough before slicing?

Chilling firm ups the dough so you can slice clean, neat cookies without them crumbling or sticking. It also helps maintain their shape while baking, giving you beautiful round edges instead of spreading messily.
Can I skip dipping the cookies in white chocolate?

Absolutely! The cookies taste delicious on their own as a classic shortbread with that red velvet twist. If you omit the dip, consider increasing the powdered sugar slightly for more sweetness.
How do I avoid the white chocolate from seizing or hardening unevenly?

Melting white chocolate slowly over low heat or in short microwave bursts at 50% power, stirring often, keeps it smooth. Avoid water contact, and if you need to thin it, a little coconut oil helps make the chocolate glossy and easier to dip.

Final Thoughts

I absolutely love how this Red Velvet Shortbread Cookies with White Chocolate Recipe turns out every single time — those tender cookies with a hint of cocoa and a rich white chocolate dip feel like the ultimate comfort treat. When I first tried this recipe, I was looking for something unique to bring to a holiday cookie exchange, and it was an instant hit. I promise, once you make these, you’ll be reaching for this recipe again and again. So go ahead, roll out a batch, and share the joy – your kitchen (and guests) will thank you!