These Red Velvet Shortbread Cookies are like a cozy blanket on a rainy day—comforting, familiar, yet with a twist that makes you pause and smile. I stumbled upon this recipe during a late-night baking spree, and boy, did it turn my kitchen into a delightful mess of flour and red crumbs. Who knew cookies could be this enchanting?
Steps
- Begin by whisking together the flour, cocoa powder, and salt in a medium-sized mixing bowl and set it aside.
- In a stand mixer, cream the butter and powdered sugar until well blended, then add the red food coloring, vanilla, and lemon juice, mixing on low speed until combined.
- Gradually incorporate the flour mixture into the wet ingredients, blending at low speed until a dough forms. Smooth the dough, cover the bowl, and chill for about an hour until firm.
- Divide the chilled dough into two equal portions. Roll each into a smooth, even log about 5 1/2 inches long, using parchment paper to help shape them, and chill for another 1 to 2 hours until firm.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Slice the dough logs into 1/4-inch thick pieces and arrange them on the baking sheets.
- Bake the cookies in the preheated oven for 11 to 14 minutes, until they are nearly set but still soft to the touch. Allow them to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt the white chocolate in a microwave-safe bowl, heating at 50% power in 30-second intervals and stirring between each until smooth.
- Dip half of each cooled cookie into the melted white chocolate, scraping off any excess on the edge of the bowl, and place them on parchment paper.
- Decorate the cookies with sprinkles or crushed cookie crumbs as desired. Chill the cookies in the fridge for about 15 minutes to set the white chocolate.
- Once set, store the cookies in an airtight container at room temperature, or refrigerate or freeze for longer storage.
Ingredients
- 2 cups minus 2 tablespoons (226g) all-purpose flour
- 2 tablespoons (11g) unsweetened cocoa powder (avoid dark or Dutch process)
- 1/4 teaspoon salt (slightly heaping)
- 1 cup unsalted butter, softened to almost room temperature
- 1 cup (120g) powdered sugar
- 2 teaspoons vanilla extract
- 4 teaspoons liquid red food coloring (recommended brand: McCormick)
- 1 teaspoon lemon juice
- 9 ounces white chocolate (use more if necessary)
Nutritional Values
Calories 4488 | Calories from Fat 2448 | Fat 272g | Saturated Fat 170g | Trans Fat 34g | Polyunsaturated Fat 34g | Monounsaturated Fat 68g | Cholesterol 544mg | Sodium 748mg | Potassium 1258mg | Carbohydrates 476g | Fiber 34g | Sugar 272g | Protein 34g | Vitamin A 5746IU | Vitamin C 34mg | Calcium 612mg | Iron 34mg
FAQ
- What gives these cookies their red color?
- The red color in Red Velvet Shortbread Cookies comes from liquid red food coloring. It’s recommended to use a specific brand, such as McCormick, to achieve the best results.
- Can I use dark or Dutch cocoa powder for this recipe?
- It is best to avoid using dark or Dutch cocoa powder as it will affect the red color of the cookies, making them less vibrant.
- How should I store these cookies to keep them fresh?
- These cookies should be stored in an airtight container at room temperature, where they will stay fresh for up to a week. For longer storage, you can freeze them for up to three months.
- Can I skip the white chocolate dip?
- While it’s possible to skip the white chocolate dip, it adds a necessary layer of sweetness to the cookies. If you choose not to use it, consider increasing the powdered sugar in the dough to compensate.
- What can I do if I don’t have festive sprinkles for decoration?
- If you don’t have festive sprinkles, you can crush one of the red shortbread cookies and use the crumbs as a decorative topping on the white chocolate.
Tips
- Use a scoop and level method to measure your flour accurately, ensuring the right consistency for your cookies.
- Make sure to chill the dough thoroughly; this makes it easier to slice and helps the cookies maintain their shape during baking.
- Sift your cocoa powder and powdered sugar to eliminate any lumps, ensuring a smooth dough and white chocolate coating.
- If you opt not to dip the cookies in white chocolate, consider increasing the powdered sugar in the dough by 1/3 cup to compensate for the sweetness.
Equipment
- Electric Stand Mixer
- Parchment Paper
- Baking Sheets (18 by 13-inch)
- Wire Cooling Rack
- Microwave Safe Mixing Bowl
