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Red Velvet Shortbread Cookies Dipped in White Chocolate

Red Velvet Shortbread Cookies Dipped in White Chocolate are the perfect blend of elegance and indulgence, combining rich red velvet flavor with buttery shortbread texture.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Holiday, Valentine's Day
Servings: 24 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Refrigerator
  • Microwave or Double Boiler

Ingredients

Dry Ingredients

  • 2 cups All-purpose flour Provides structure and crumbly texture.
  • 1/4 cup Cocoa powder Adds subtle chocolate flavor.

Wet Ingredients

  • 1 cup Unsalted butter, softened Essential for melt-in-your-mouth texture.
  • 3/4 cup Powdered sugar Sweetens the dough and contributes to smooth texture.
  • 1 large Egg Acts as a binder in the dough.
  • 1 tablespoon Red food coloring Gives cookies their vibrant red color.
  • 1 teaspoon Vanilla extract Enhances overall flavor.
  • 1/2 teaspoon Salt Balances sweetness.

For Dipping

  • 1 cup White chocolate chips Creates a creamy, sweet coating.

Instructions

  • 1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • 2. In a medium bowl, whisk together the flour, cocoa powder, and salt.
  • 3. In a large bowl, cream the butter and powdered sugar until light and fluffy.
  • 4. Add the egg, red food coloring, and vanilla extract, mixing until well combined.
  • 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • 6. Divide the dough into two logs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • 7. Slice the chilled dough into 1/4-inch rounds and place on prepared baking sheets.
  • 8. Bake for 10-12 minutes, then cool on baking sheets for 5 minutes before transferring to a wire rack.
  • 9. Melt the white chocolate chips in a microwave or double boiler until smooth.
  • 10. Dip the bottom half of each cookie into the melted white chocolate and place back on parchment.
  • 11. Allow the chocolate to set completely, optionally refrigerating for 15 minutes.
  • 12. Store in an airtight container at room temperature for up to a week.

Notes

For variations, consider adding chocolate chips to the dough or using different types of chocolate for dipping.