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
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
