Description
These Red Velvet Shortbread Cookies combine a tender, buttery texture with a subtle cocoa flavor and vibrant red color. They are perfectly sweetened and chilled to form delicate logs that are sliced and baked to crisp perfection. Finished with a decadent white chocolate dip and optional sprinkles, they make an elegant treat for holidays or special occasions.
Ingredients
Scale
Dry Ingredients
- 2 cups minus 2 Tbsp (266g) unbleached all-purpose flour (use scoop and level method to measure)
- 2 Tbsp (11g) unsweetened cocoa powder (not dark or Dutch)
- 1/4 tsp (heaping) salt
Wet Ingredients
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar*
- 4 tsp liquid red food coloring (recommend McCormick)
- 2 tsp vanilla extract
- 1 tsp lemon juice
For Dipping and Decoration
- 9 oz. white chocolate, or more if needed**
- Sprinkles (optional)
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of an electric stand mixer, cream together the unsalted butter and powdered sugar until combined, scraping down the bowl as needed.
- Add Color and Flavors: Add the red food coloring, vanilla extract, and lemon juice to the butter mixture. Mix on low speed until combined. It is normal if the fat and liquids do not fully emulsify.
- Combine Wet and Dry: Add the flour mixture to the bowl and blend on low speed until just combined into a dough.
- Chill Dough: Smooth the dough out evenly, cover the bowl, and chill for about 1 hour until firm enough to handle.
- Divide Dough: Use a large metal spoon to scoop out the dough and divide it into two equal portions.
- Compress Portions: Working with one portion at a time, compress each piece firmly to remove air pockets and keep the two portions separate.
- Roll Into Logs: On parchment paper or a non-staining surface, roll each portion into an even 5 1/2-inch log. Turn and tap the ends flat to smooth them.
- Wrap and Chill: Wrap each log tightly with parchment paper and chill until firm, about 1 to 2 hours.
- Prep Oven and Baking Sheets: Preheat the oven to 350°F (175°C) during the last 15 minutes of chilling. Line two 18 by 13-inch baking sheets with parchment paper.
- Slice Cookies: Remove one log from the fridge and cut it into even 1/4-inch thick slices.
- Arrange on Baking Sheet: Place about 12 slices evenly spaced on the baking sheet. Refrigerate remaining slices to keep firm.
- Bake Cookies: Bake in the preheated oven for 11 to 14 minutes until cookies are nearly set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Repeat Baking: Repeat slicing and baking until all dough logs are used.
- Melt White Chocolate: Place the white chocolate in a microwave-safe bowl. Heat on 50% power in 30-second intervals, stirring well between each, until melted and smooth.
- Dip Cookies: Cover a baking sheet with parchment paper. Dip halves of each cooled cookie into the white chocolate, scraping excess off carefully, then transfer to the parchment.
- Decorate: Add sprinkles or crushed cookie crumbs over the white chocolate while still wet if desired.
- Set White Chocolate: Refrigerate the dipped cookies about 15 minutes until the white chocolate sets. Remove cookies carefully while cold.
- Storage: Store cookies in an airtight container at room temperature. They can also be refrigerated or frozen for longer shelf life.
Notes
- If you prefer not to dip the cookies in white chocolate, increase the powdered sugar by 1/3 cup to achieve a sweeter cookie.
- You may need up to 12 oz of white chocolate depending on its thickness when melted.
- Alternatively, use 2 cups white chocolate chips mixed with 2 Tbsp coconut oil or shortening to help with melting and coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
