Description
These Red Velvet Shortbread Cookies Dipped in White Chocolate are a delightful twist on classic shortbread, featuring a rich red velvet flavor enhanced by cocoa powder. Perfectly soft and buttery, these cookies are dipped in smooth white chocolate and decorated with festive sprinkles, making them an ideal treat 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
White Chocolate Dip
- 6 ounces white chocolate (chopped or chips)
- 1 teaspoon coconut oil or shortening (optional, for smoother melting)
- Sprinkles for decoration (optional)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and powdered sugar until the mixture is light and fluffy. Add the vanilla extract and red food coloring, mixing until evenly combined. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for 30 to 60 minutes to firm up.
- Shape and Bake Cookies: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut the dough into desired shapes and place them evenly spaced on the prepared baking sheet. Bake for 10 to 12 minutes, or until the edges are just set. Remove from the oven and transfer cookies to a wire rack to cool completely.
- Melt White Chocolate: Place the white chocolate and coconut oil (if using) in a heatproof bowl. Melt the mixture over a pot of simmering water, stirring frequently until smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each until fully melted and smooth.
- Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate, allowing excess to drip off. Place dipped cookies on parchment paper and, while the chocolate is still wet, sprinkle with decorative sprinkles if desired. Allow the chocolate to set completely before serving or storing the cookies.
Notes
- Cookies can be prepared ahead of time and stored in an airtight container for up to 5 days to maintain freshness.
- Both the cookie dough and baked cookies can be frozen for later use.
- For a richer and more vibrant red color, use gel-based food coloring instead of liquid food coloring.