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Red Velvet Shortbread Cookies

Red Velvet Shortbread cookies dipped or drizzled with white chocolate and decorated with sprinkles. These cutout cookies are fun for Valentine’s Day or Christmas!

These fun shortbread cookies are easy to make and don’t spread – so they’re perfect cookie cutter cookies.

Red Velvet Shortbread Cookies decorated with white chocolate and sprinkles on a wire rack.

Cutout Cookies That Keep Their Shape

Shortbread cookies are a great option when wanting a cookie that keeps its shape that isn’t a classic sugar cookie. Because there isn’t any leavening agent such as baking soda or baking powder in these cookies, it eliminates the ability for the cookies to spread.

Red Velvet Shortbread Cookie drizzled with white chocolate and Valentine's Day sprinkles.

Ingredients in Red Velvet Shortbread Cookies

  • Unsalted butter – the butter needs to be cold to make these cookies.
  • All-purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Salt
  • Red Food Dye
  • White Chocolate Candy Melts
  • Sprinkles

RELATED: Mini Vanilla Cupcakes

Two drizzled red velvet cookies on a round black decorative cooling rack with decorated cookies in the background.

Tips to Make Shortbread Cookies

  • Always start with cold butter. Cut it into small pats so that it will break down easily while blending.
  • Use a food processor or stand mixer. Making shortbread by hand can be taxing so do it the easy way!
  • Don’t overwork the dough. A delicious shortbread cookie should be tender but also firm. Overworking the dough will result in a hard cookie. Allow the stand mixer or food processor to do the work and then press the dough together by hand and knead it just enough to make it easy to roll out.
  • Oven temperatures vary – Keep an eye on the cookies while baking. The cookies should be about the same color as they were when they went into the oven. Unlike other cookies, you don’t want golden brown edges for shortbread cookies. For the red velvet shortbread cookies variety, it may be hard to see when the cookies are done. The tops should be soft but hold their shape at the end of baking time.
  • Don’t grease the cookie sheet- It is not necessary to grease the cookie sheets for shortbread cookies. In fact, greasing the cookie sheet can result in the cookies spreading. For easy transferring of the cookies and easy clean up, use parchment paper.
Heart shaped red velvet shortbread cookies decorated for Valentine's Day.

How to Make Red Velvet Shortbread Cookies

Preheat the oven and the cookie sheet- Preheat the oven to 350ºF and line a cookie sheet with parchment paper. Do not grease the cookie sheet.


Process the dry ingredients- Add the all-purpose flour, granulated sugar, cocoa powder, and salt to a food processor. Use the pulse setting until the ingredients are blended.

Blend the butter and food coloring- Slice the COLD butter into putas and add it to the food processor. Top with the red food dye. Pulse until the butter is broken down and the batter is crumbly and not sticking to the sides.

TIP: Depending on your brand, you may need to add a little or a lot of food dye. Add a little at a time until the desired color is reached.

Knead the dough- Turn the dough out into a bowl and knead until the cookie dough forms.


Roll out the cookie dough- Lightly flour a work surface and roll the dough out to 1/4 inch thickness. Use a 3″ cookie cutter to cut out the dough. Roll out the dough again to get the remaining cutouts.

Bake the shortbread cookies- Place the cookie on an ungreased cookie sheet and bake for 12 to 15 minutes. Keep an eye on the cookies because oven times vary.


Allow the cookies to cool- Remove the cookies from the oven and transfer them to a cooling rack.

Decorate the cookies- Melt the white chocolate according to the package and decorate the cookies as you would like. Immediately sprinkle the cookies with the desired amount if used before the chocolate hardens.
Store in an air-tight container.

RELATED: Heart Peanut Butter Blossoms

White chocolate drizzled on heart shaped shortbread cookies and topped with sprinkles.

Can You Freeze Shortbread Cookies?

Yes, you can! These red velvet shortbread cookies or any shortbread cookies for that matter can be frozen for up to 3 months. You can either freeze the dough or freeze the baked cookies.

To freeze shortbread cookie dough, transfer the dough to a freezer-safe bag and spread using a rolling pin to thin out the dough evenly.

To freeze already baked shortbread cookies, leave the cookies undecorated and plate them in an airtight container. Place parchment paper between each layer of cookies so that they do not freeze and stick together in the freezer.

Decorate the cookies, if doing so, once the cookies are thawed from the freezer. Freezing the shortbread cookies already decorated will cause the chocolate to bloom and they will not hold up well in the freezer.

Heart shaped shortbread cookies with a white jug of milk behind them.
Heart shaped red velvet shortbread cookies decorated for Valentine's Day.

Red Velvet Shortbread Cookies

Yield: 12 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Red Velvet Shortbread cookies dipped or drizzled with white chocolate and decorated with sprinkles. These cutout cookies are fun for Valentine's Day or Christmas!

Ingredients

  • 1/2 cup unsalted butter, cold, cut into pats
  • 1 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • Red Food Dye

White Chocolate Drizzle

Instructions

    1. Preheat the oven to 350ºF and line a cookie sheet with parchment paper. Do not grease the cookie sheet.
    2. In a food processor, add the all-purpose flour, granulated sugar, cocoa powder, and salt. Use the pulse setting until the ingredients are blended.
    3. Slice the COLD butter into putas and add it to the food processor. Top with the red food dye. Pulse until the butter is broken down and the batter is crumbly and not sticking to the sides.
    4. Turn the crumbled dough out into a bowl and knead by hand until the cookie dough forms. Avoid overworking the dough,
    5. Lightly flour a work surface and roll the dough out to 1/4 inch thickness. Use a 3" cookie cutter to cut out the dough. Roll out the dough again to get the remaining cutouts.
    6. Place the cookie on an ungreased cookie sheet and bake for 12 to 15 minutes. Keep an eye on the cookies because oven times vary.
    7. Allow the cookies to cool- Remove the cookies from the oven and transfer them to a cooling rack.
    8. Melt the white chocolate according to the package and decorate the cookies as you would like.
    9. Immediately sprinkle the cookies with the desired amount if used before the chocolate hardens.
    10. Store in an air-tight container.

Notes

TIP: Depending on your brand, you may need to add a little or a lot of food dye. Add a little at a time until the desired color is reached.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 75mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 2g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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Nicole

Monday 24th of January 2022

How cute and perfect are these for Valentine's Day! I adore that these don't spread when you bake them, too. My toddler loved decorating these with all her favourite sprinkles.

Ksenia

Monday 24th of January 2022

I love these gorgeous valentines day cookies!! I don’t think anyone can resist a cookie as awesome as this one.

gunjan

Sunday 23rd of January 2022

Such a beautiful recipe for the valentine's day! This is on my list for the my girls on this special day.

Petro

Friday 21st of January 2022

Too cute to eat! Almost lol Love these beautiful cookies, perfect gift for Valentines!

Natalie

Friday 21st of January 2022

Beautiful cookies. Absolutely gorgeous and delicious!

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