Get holiday-ready with these festive Red Velvet Shortbread Cookies.
My oldest son is red velvet obsessed. He asks for red velvet cake for his birthdays, orders red velvet doughnuts when they’re in season, and a red velvet cupcake doesn’t stand a chance around him. I made these red velvet shortbread cookies because I knew he’d be all over them, and I was correct in that assumption.
The holidays are close enough now to feel real, but there’s still plenty of time to bake without panicking. These shortbread cookies are a cinch to make. They taste like classic shortbread with a light touch of cocoa, and they have a sweet white chocolate drizzle that really dresses them up on a platter.
For the white chocolate drizzle, I add a teaspoon of vegetable oil to the melted chocolate to keep things glossy. Then, I use a squeeze bottle to drizzle the chocolate over the cookies. If you don’t have a squeeze bottle, you can use a plastic baggie with the tiniest snip off the corner. Otherwise, a spoon will work just fine.
What flavor is red velvet cake?
Red velvet is super trendy in desserts, but what flavor is it actually supposed to be? Truthfully, red has little to do with how it tastes, which is often described as a cross between vanilla and chocolate. In cake form, red velvet recipes tend to contain vinegar and buttermilk, which gives it an additional, notable tang.
The red color was originally caused by a chemical reaction between the acidic ingredients and non-Dutch cocoa powder. Today, it’s usually red food coloring that’s responsible for the signature color. If you want to try an all-natural coloring agent, you could try mixing in some powdered beets, strawberries, cranberries, or pomegranate. Note that any of those additions will impact the flavor of the dessert.
How do I store leftovers?
Once the white chocolate drizzle is fully set, store the cookies in an airtight container at room temperature for 3-4 days. For longer storage, you can freeze the cookies in a sealed container with parchment between layers and thaw at room temperature when you’re ready to eat.
Serving suggestions
These red velvet shortbread cookies look absolutely beautiful on a holiday cookie tray. You could even top them with some green sprinkles to get a true holiday color scheme. Some other fun additions for the table include these traditional Christmas Cookies, these fun Christmas Cake Pops, and these adorable Candy Cane Cookies.
Red Velvet Shortbread Cookies
Ingredients
For The Cookies:
- 1 1/4 cups flour
- 1/3 cup sugar
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1/2 cup cold butter
- 1 tablespoon red food coloring
For The Drizzle:
- 4 ounces white chocolate melts
- 1 teaspoon vegetable oil
Instructions
To Make The Cookies:
- Add flour, sugar, cocoa powder, and salt to the bowl of a food processor. Pulse until mixed.
- Add butter and food coloring. Run the food processor until the mixture forms a dough ball. You may need to add a drop or two of water. Wrap the ball in plastic wrap and chill it in the fridge for 1 hour.
- When ready to bake, preheat the oven to 325°F and line a large baking sheet with baking paper.
- Turn the dough out onto a lightly floured surface.
- Roll out dough to about 1/4-inch thickness and cut out 24 rounds with a small round cookie cutter.
- Transfer the cookies to the lined baking sheet and bake for 12-15 minutes, or until the centers are set. Allow to cool on the baking sheet for 10 minutes, then transfer to a rack and cool completely (approximately 30 minutes).
To Make The Drizzle:
- Melt the white chocolate melts according to package directions.
- Add oil and mix until combined.
- Transfer the mixture to a squeeze bottle and drizzle over the cooled cookies. Let stand until set, approximately 20 minutes.
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