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Red Velvet Shortbread Cookies
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5 from 1 vote

Red Velvet Shortbread Cookies

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings: 18 -24 cookies
Author: MaryAnn Dwyer


  • 1 1/4 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 tsp. salt
  • 1/2 cup one stick butter, cut into small cubes
  • 1 Tbsp. red food coloring
  • 1 cup white chocolate chips
  • 1 Tbsp. Crisco shortening
  • sprinkles


  • Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
  • Combine flour, sugar, cocoa powder and salt in the bowl of a food processor. Cover and pulse until well combined. Add butter and food coloring. Pulse until mixture resembles fine crumbs. Continue to process until mixture forms a ball.
  • On a lightly floured surface, roll dough to 1/2 inch thick. Cut out dough with desired cookie cutter. Place on prepared sheet 1 inch apart. Reroll scraps and continue to cut until all dough is used. The amount of cookies will depend on the size of your cookie cutter.
  • Bake for 20 minutes or until centers are set. Remove from oven and cool on wire racks.
  • Place chocolate chips and shortening in a microwave safe bowl.
  • Microwave in 30 second intervals, stirring in between, until melted and smooth.
  • Dip bottom part of mitten into the chocolate and transfer to wax paper or parchment paper. Sprinkle white chocolate with sprinkles. Let cookies stand until set.