Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe
Get ready to fall in love with a treat that’s as beautiful as it is delicious: Red Velvet Shortbread Cookies Dipped in White Chocolate. With their signature blush of vibrant red, a melt-in-your-mouth buttery crumb, and an irresistible dip in creamy white chocolate, these cookies are sheer magic for holidays, parties, or any moment that craves a touch of fanciness. Whether you’re a longtime red velvet fan or new to the cookie scene, this recipe will quickly become a favorite for its classic flavor and undeniable wow factor.
Ingredients You’ll Need
The magic of Red Velvet Shortbread Cookies Dipped in White Chocolate comes from simple, quality ingredients that each play their own special role. It’s amazing how just a few staple items transform into something truly show-stopping.
- Unsalted butter, softened: The foundation of any great shortbread, butter gives these cookies their rich, tender crumb and melt-away texture.
- Powdered sugar: Unlike granulated sugar, this melts right in, creating a delicately sweet and ultra-smooth cookie.
- Unsweetened cocoa powder: Just a hint delivers that distinctive red velvet cocoa flavor without overpowering.
- Red food coloring: This is the secret to those signature red tones—don’t skip it if you want classic red velvet flair!
- Vanilla extract: Even a teaspoon rounds out the flavors and makes everything taste bakery-fresh.
- All-purpose flour: The structure behind the softness—make sure to measure flour carefully for the best texture.
- Salt: A little goes a long way to balance all that sweetness and deepen flavors.
- White chocolate, chopped or chips: For dipping—choose a quality chocolate for the most luscious finish.
- Festive sprinkles (optional): Perfect for adding personality and a pop of extra color, especially around the holidays!
How to Make Red Velvet Shortbread Cookies Dipped in White Chocolate
Step 1: Cream the Butter
Start by beating the softened butter in a large mixing bowl until it’s completely smooth and creamy. This step sets you up for a perfectly tender cookie, so don’t rush—take a few minutes to really work the butter until airy and pale.
Step 2: Add Flavor and Color
Next, stir in the powdered sugar, cocoa powder, red food coloring, and vanilla extract. Mix until everything is thoroughly combined and that deep, rich red color is even throughout the mixture. This is when that unmistakable red velvet magic happens!
Step 3: Work in the Dry Ingredients
Gradually mix in the flour and salt, working slowly so you don’t overmix. You’re looking for a soft, cohesive dough—it should come together easily and not feel crumbly or sticky. If you notice the dough is too soft, a quick chill in the fridge will help.
Step 4: Chill the Dough
Divide your dough in half and shape each piece into a disc. Wrap them tightly in plastic wrap, then chill for at least an hour. Chilling is key for Red Velvet Shortbread Cookies Dipped in White Chocolate—it makes the dough easier to roll and helps the cookies keep their shape in the oven.
Step 5: Roll and Cut
Once chilled, roll out one disc of dough at a time on a lightly floured surface to about 1/4-inch thickness. Use your favorite cookie cutters to create shapes and transfer them to parchment-lined baking sheets. If the dough starts to get sticky, just pop it back in the fridge for a few minutes.
Step 6: Bake to Perfection
Bake your cookies at 325°F (163°C) for 12 to 14 minutes, just until the edges are set. Don’t overbake—shortbread is best when it stays tender. Then let them cool completely on a wire rack. At this point, they’re adorable enough, but we’re about to take them over the top.
Step 7: Dip and Decorate
Melt the white chocolate in short bursts in the microwave, stirring often to prevent scorching. Carefully dip each cooled cookie halfway into the luxurious white chocolate and lay them on parchment paper. While the chocolate is still wet, shower on any festive sprinkles you like. Let them set completely before serving or storing—if you can wait that long!
How to Serve Red Velvet Shortbread Cookies Dipped in White Chocolate
Garnishes
These cookies are already dressed to impress with their red color and white chocolate dip, but a handful of sprinkles or a dusting of edible glitter can make them even more eye-catching. For a sophisticated touch, try a sprinkle of freeze-dried raspberries or even a tiny pinch of flaky salt over the white chocolate.
Side Dishes
Pair Red Velvet Shortbread Cookies Dipped in White Chocolate with a steaming mug of hot cocoa, espresso, or a glass of cold milk for the ultimate cozy treat. For a dessert platter, mix them with fresh berries or citrus segments—the tartness is a wonderful match for their sweet, buttery character.
Creative Ways to Present
Serve these cookies stacked high on vintage cake stands for a tea party, slip a few into cellophane bags tied with festive ribbon as edible gifts, or mix shapes for playful variety at a holiday cookie exchange. They’re perfect for weddings, Valentine’s Day, or just whenever you want to show someone you care with a homemade treat.
Make Ahead and Storage
Storing Leftovers
Keep your Red Velvet Shortbread Cookies Dipped in White Chocolate at their freshest by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days, though chances are they’ll disappear much sooner!
Freezing
If you want to plan ahead, these cookies freeze beautifully. Layer the cooled, dipped cookies between sheets of parchment paper in a sturdy freezer container. They thaw quickly at room temperature—ideal for having a beautiful treat on standby.
Reheating
Shortbread cookies don’t require reheating, but if you want to bring back a whisper of that just-baked tenderness, let them sit out for a few minutes after removing from the fridge or freezer. Avoid microwaving to keep the white chocolate pleasantly firm and glossy.
FAQs
Can I use gel food coloring instead of liquid?
Yes, gel food coloring will work perfectly and can create an even more vibrant shade of red without adding extra liquid to the dough—just use a small amount because it’s highly concentrated.
Can I make these cookies gluten-free?
Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The rest of the method stays exactly the same, resulting in deliciously tender gluten-free Red Velvet Shortbread Cookies Dipped in White Chocolate.
Why is my dough too sticky or too dry?
If your dough feels sticky, it may be too warm or has a touch too much moisture—chill it longer and add a sprinkle of flour if needed. If it’s crumbly, mix in a little more softened butter until it comes together smoothly.
How do I get the white chocolate coating to look neat?
Make sure your cookies are completely cool before dipping, and let any excess chocolate drip off before laying them on parchment. If the chocolate is too thick, add a teaspoon of coconut oil to thin it out for a silky smooth finish.
Can I double the recipe?
Yes! This recipe scales up beautifully, so you can easily double or even triple the batch to share at gatherings or give as gifts—just be sure to chill the dough in batches for easier rolling and cutting.
Final Thoughts
If you’re after a classic treat with movie-star looks and crowd-pleasing flavor, Red Velvet Shortbread Cookies Dipped in White Chocolate fit the bill every single time. They’re equal parts elegant and fun, truly irresistible, and oh-so-easy to share. Go ahead and give these a try—you’ll find yourself baking them for every special occasion (and honestly, for absolutely no reason at all!)
Print
Red Velvet Shortbread Cookies Dipped in White Chocolate Recipe
- Total Time: 1 hour 35 minutes (includes chilling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Red Velvet Shortbread Cookies Dipped in White Chocolate are the perfect festive treat for any occasion. The rich red velvet flavor combined with the buttery shortbread base, and the sweet white chocolate coating make these cookies irresistible.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 2/3 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
Coating:
- 6 ounces white chocolate, chopped or white chocolate chips
- festive sprinkles (optional)
Instructions
- In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat the oven to 325°F (163°C) and line baking sheets with parchment paper.
- Roll out one disc of dough on a lightly floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
- Bake for 12–14 minutes, or until the edges are just set.
- Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
- Dip each cookie halfway into the melted white chocolate, then place on parchment paper.
Add the powdered sugar, cocoa powder, red food coloring, and vanilla extract. Mix until well combined and evenly colored.
Let cookies cool completely on a wire rack.
Add sprinkles if desired and allow the chocolate to set before serving or storing.
Notes
- If the dough becomes too soft while cutting cookies, refrigerate it again briefly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer cocoa flavor, increase cocoa powder slightly and reduce flour by the same amount.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 40mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
