Red Velvet Shortbread Christmas Cookies
These are a decadent cookie people of all ages will enjoy! Who doesn’t love shortbread? And especially so when they’re made up of those nostalgic Christmas colors and finished with white chocolate. The dough is similar to a traditional shortbread cookie base with a few minor tweaks to give it that classic red velvet taste and rich color (reminiscent to red velvet cake). It’s a crisp and tender cookie that keeps well for days, which makes them great for gifting. And it’s always nice to add a new cookie to the holiday cookie exchange. Of course we all look forward to and love our classics, but it’s always nice to try new variations too. These red velvet shortbread are the perfect holiday treat and they’re fun to make! Just plan some time since the dough does require some chilling since it’s a slice and bake method.
More Christmas Cookies
If you’re looking for more cookies to make this holiday season check out some of our other favorites:
Alfajores (Dulce de Leche Sandwich Cookies) Chocolate Crinkle Cookies Ginger Cookies (+White Chocolate) No Bake Cookies Mexican Wedding Cookies Ricotta Cookies Thumbprint Cookies Snowman Sugar Cookies
Red Velvet Shortbread Cookie Ingredients
2 cups minus 2 Tbsp (226g) 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 1 cup unsalted butter, nearly room temperature 1 cup (120g) powdered sugar 2 tsp vanilla extract 4 tsp liquid red food coloring, recommend McCormick 1 tsp lemon juice 9 oz. white chocolate, or a little more if needed
How to Make Red Velvet Shortbread Cookies
Here’s a summary of the steps to follow (see below for full recipe with print option).
Recommended Storage
Be sure to store in an airtight container. These cookies should keep well for up to a week at room temperature. For longer shelf life freeze up to 3 months.
Helpful Tips
Avoid using dark or Dutch cocoa or cookies won’t be as red. I used this one when creating and testing this recipe. Sift cocoa or powdered sugar before you begin if it’s clumpy. Don’t skip chilling the dough it’s easier to work with and helps the cookies spread less. If you want thinner wider cookies just roll the dough log a little shorter and slice cookies a little thinner. I don’t recommend skipping the white chocolate finish it adds the final layer of sweetness the cookies need. If you didn’t have any on hand and still wanted to make these I’d increase the sugar in the dough. Another option is to dip cookies in chocolate instead (semi sweet or milk chocolate). I like to bake just one batch at a time for more even cooking. If you don’t have Christmas sprinkles I like to decorate them with one of the red shortbread cookie finely crushed up.
