Description
These Red Velvet Shortbread Cookies dipped in creamy white chocolate offer a delightful twist on classic shortbread, combining the rich flavor of cocoa with festive red coloring and a sweet chocolate coating perfect for holidays or special occasions.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 2/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Decoration
- 6 ounces white chocolate (chopped or in chips)
- Optional: holiday sprinkles or crushed peppermint for decoration
Instructions
- Cream Butter and Sugar: In a large bowl, cream the softened butter and powdered sugar together until light and fluffy to create a smooth base for the dough.
- Add Flavorings: Mix in the vanilla extract and red food coloring until the mixture is evenly colored, ensuring a vibrant red dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt to distribute ingredients evenly.
- Form Dough: Gradually add the dry ingredients to the butter mixture, mixing until a soft, cohesive dough forms that holds together without crumbling.
- Chill Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes to make it easier to roll out and cut.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup and even baking.
- Roll and Cut Dough: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness, then cut into desired shapes using cookie cutters.
- Bake Cookies: Place cut cookies on the prepared baking sheet and bake for 12–14 minutes or until the edges are just set but not browned.
- Cool Completely: Transfer the cookies to a wire rack and let them cool completely to room temperature before decorating.
- Melt White Chocolate: Melt the white chocolate in a microwave-safe bowl by heating in 20-second intervals, stirring thoroughly between each, until smooth and melted.
- Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate, then place on wax or parchment paper. Add sprinkles or crushed peppermint immediately if desired.
- Set Chocolate: Allow the white chocolate to set completely before serving or storing the cookies to ensure a neat, delicious finish.
Notes
- For a deeper chocolate flavor, add a few mini chocolate chips directly into the dough before rolling.
- Store cookies in an airtight container for up to 1 week to maintain freshness.
- Cookies can be frozen for extended storage; thaw before dipping in chocolate for best results.
