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.

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.

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

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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.

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 ¼ 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.

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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.

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