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5 from 1 vote
Red Velvet Shortbread Cookies
Red Velvet Shortbread Cookies
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 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
  1. Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
  2. 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.
  3. 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.
  4. Bake for 20 minutes or until centers are set. Remove from oven and cool on wire racks.
  5. Place chocolate chips and shortening in a microwave safe bowl.
  6. Microwave in 30 second intervals, stirring in between, until melted and smooth.
  7. 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.