Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe

If you’re on the hunt for a cookie that’s as gorgeous as it is delicious, look no further than this Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe. These cookies combine the buttery crumbly texture of classic shortbread with the signature deep red hue and subtle cocoa note of red velvet. Then, they’re dipped in luscious white chocolate that adds a creamy sweetness and makes each bite feel like a little celebration. Perfect for holiday spreads, gifting, or an everyday treat when you want to impress your sweetheart or guests, this recipe is a true keeper in my kitchen.

Ingredients You’ll Need

Gathering the right ingredients is where the magic begins. Each component in this Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe plays a vital role in creating the perfect balance of taste, texture, and that iconic look.

• Unbleached all-purpose flour: The foundation of the cookie, providing structure and a tender crumb.
• Unsweetened cocoa powder: Adds a subtle chocolate depth that defines the red velvet flavor.
• Salt: Enhances all the flavors and balances the sweetness.
• Unsalted butter: Creates that rich, melt-in-your-mouth shortbread texture when creamed with sugar.
• Powdered sugar: Ensures a smooth, fine sweetness that blends perfectly into the dough.
• Liquid red food coloring: Gives the cookies that iconic vibrant red color, making them visually stunning.
• Vanilla extract: Adds warmth and depth, rounding out the flavor profile beautifully.
• Lemon juice: A subtle acidity that brightens the dough and intensifies the red color.
• White chocolate: For dipping, it brings a creamy, sweet contrast that’s absolutely irresistible.
• Sprinkles (optional): Great for adding a festive touch and extra texture after dipping.

How to Make Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the flour, cocoa powder, and salt in a bowl. This ensures the cocoa and salt are evenly distributed, setting the stage for a beautifully balanced dough.

Step 2: Cream Butter and Sugar

Using a stand mixer, cream the room-temperature butter with powdered sugar until light and fluffy. This step is essential to create the tender, crumbly texture that shortbread is famous for.

Step 3: Add Wet Ingredients

Mix in the red food coloring, vanilla extract, and lemon juice to the creamed butter and sugar. The lemon juice is a clever addition to brighten flavors and enhance that vibrant red shade.

Step 4: Incorporate the Dry Ingredients

Slowly add the flour mixture into the wet ingredients, blending at low speed just until combined. Over-mixing here can toughen the cookies, so be gentle to keep the dough tender.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill it in the refrigerator for about an hour until it firms up. This chilling step helps with easier shaping later and prevents the cookies from spreading too much while baking.

Step 6: Shape the Dough

Divide the dough into two portions. Roll each into a log about 5 1/2 inches long, flatten the ends slightly, wrap in parchment, and chill again for 1-2 hours. This double chilling solidifies the dough and ensures tidy slices.

Step 7: Preheat the Oven

Set your oven to 350°F (175°C) and line baking sheets with parchment paper. Preparing ahead keeps your workflow smooth and efficient.

Step 8: Slice and Bake

Cut the chilled logs into 1/4-inch slices and arrange them on the baking sheets. Bake for 11-14 minutes until the cookies are nearly set with just a slight softness. Afterward, let them cool briefly on the sheets before transferring to a wire rack.

Step 9: Dip in White Chocolate

Melt the white chocolate gently in the microwave, stirring often to prevent burning. Dip half of each cookie into the warm chocolate and scrape off any excess. Lay cookies on parchment-lined sheets to set.

Step 10: Decorate

While the white chocolate is still soft, add sprinkles or crushed cookies for a fun pop of texture and color. Chill for about 15 minutes until the chocolate hardens beautifully.

How to Serve Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe

Garnishes

A dusting of powdered sugar or a sprinkle of edible glitter can elevate these cookies for special occasions. Fresh mint leaves on the side offer a lovely color contrast and a hint of refreshment.

Side Dishes

Serve alongside a cup of hot coffee, chai, or rich hot chocolate to complement the sweet and buttery flavors. A small bowl of mixed berries also pairs well, bringing a natural tartness that balances richness.

Creative Ways to Present

Arrange these beauties on a pretty platter layered with parchment paper, or gift them in a clear cellophane bag with a festive ribbon. You could also stack them in a glass jar to make a charming edible gift that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature. They’ll keep fresh and crisp for up to a week, perfect when you want a sweet snack on hand.

Freezing

You can freeze the unbaked dough logs wrapped tightly in parchment and foil for up to 2 months. When ready to bake, thaw overnight in the refrigerator and slice as usual. Baked cookies wrapped well can also be frozen, but they’re best enjoyed fresh.

Reheating

If you want to enjoy warm cookies, pop them in a 300°F oven for 5 minutes. Avoid microwaving dipped cookies to keep the white chocolate coating intact and prevent melting.

FAQs

Can I use gel food coloring instead of liquid?

Absolutely! Gel food coloring works great in this recipe and tends to require less quantity while providing vibrant color, so start with a smaller amount and add as needed.

Is there a substitute for white chocolate?

You can substitute with milk or dark chocolate if you prefer a richer contrast, but white chocolate perfectly complements the red velvet flavor with its creamy sweetness.

Why is lemon juice added to the dough?

Lemon juice adds a slight acidity that enhances the red coloring and brightens the flavor, which is a clever trick to replicate the tangy note found in classic red velvet desserts.

Can I make these cookies gluten-free?

Yes, by replacing all-purpose flour with a gluten-free blend designed for baking, you can enjoy these cookies gluten-free. Just ensure the blend contains xanthan gum or similar for proper texture.

How thick should I slice the cookie dough?

Slice the logs into 1/4-inch thick cookies. This thickness ensures they bake evenly, achieving a perfect balance between crisp edges and a tender center.

Final Thoughts

There’s something truly special about the Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe that makes every bite feel like a joy-filled moment. Whether for holiday cheer, a gift, or your own sweet indulgence, this recipe is one you’ll keep coming back to again and again. Trust me, once you try these, they’ll become an irresistible staple in your baking rotation!

Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 61 reviews

• Author: admin
• Total Time: 42 minutes
• Yield: 24 servings 1x

Print Recipe

Pin Recipe

Description

These Red Velvet Shortbread Cookies dipped in white chocolate are a delightful twist on the classic shortbread, featuring a rich red velvet flavor and a smooth, sweet white chocolate coating. Perfect for special occasions or as a festive treat, these cookies combine a tender, buttery crumb with a vibrant color and an optional sprinkle of decoration for extra flair.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups minus 2 Tbsp (266g) unbleached all-purpose flour (scoop and level method)
• 2 Tbsp (11g) unsweetened cocoa powder (regular cocoa)
• 1/4 tsp (heaping) salt

Wet Ingredients

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

Toppings

• 9 oz. white chocolate, melted (or a little more if needed)
• Sprinkles (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Dry Ingredients: In a mixing bowl, whisk together the flour, unsweetened cocoa powder, and salt. Set this mixture aside as the base for your cookie dough.
2. Cream Butter and Sugar: Using an electric stand mixer, cream the room temperature unsalted butter with powdered sugar until the mixture is smooth and well combined. Scrape down the sides of the bowl as needed to ensure even mixing.
3. Add Wet Ingredients: Mix in the liquid red food coloring, vanilla extract, and lemon juice until fully incorporated, which gives the dough its signature red velvet hue and flavor.
4. Incorporate the Dry Ingredients: Gradually add the flour mixture to the butter mixture, blending on low speed until just combined to maintain a tender dough.
5. Chill the Dough: Smooth the dough in the mixing bowl, cover it, and chill for about 1 hour or until firm enough to handle for shaping.
6. Shape the Dough: Divide the chilled dough into two equal portions. Roll each portion into a log approximately 5 1/2 inches long, flatten the ends, then wrap the logs tightly in parchment paper. Chill the logs again for 1 to 2 hours to set the shape.
7. Preheat the Oven: Set your oven temperature to 350°F (175°C) and prepare baking sheets by lining them with parchment paper for easy cookie removal.
8. Slice and Bake: Unwrap the dough logs and slice them into 1/4-inch thick cookies. Place the slices on the prepared baking sheets, spacing them apart. Bake for 11 to 14 minutes or until the cookies are nearly set but still slightly soft. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Dip in White Chocolate: Melt the white chocolate in a microwave-safe bowl, heating gently and stirring until smooth. Dip half of each cooled cookie into the melted white chocolate, scrape off any excess, and place them on parchment-lined baking sheets for setting.
10. Decorate: While the chocolate is still wet, add sprinkles or crushed cookies if desired for decoration. Chill the cookies until the white chocolate is firm, about 15 minutes, before serving or storing.

Notes

• Use room temperature butter for optimal creaming and texture.
• Ensure dough is well chilled to make slicing easier and to maintain shape during baking.
• If using a dark cocoa powder, adjust the amount of food coloring for a brighter red hue.
• White chocolate must be melted gently to avoid burning; microwave in short bursts and stir frequently.
• For a festive look, sprinkles can be swapped with crushed peppermint or colored sugar.
• Store cookies in an airtight container at room temperature for up to one week.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American