These elegant red velvet shortbread cookies with a drizzle of white chocolate are rich, buttery, and very festive!

Red Velvet Shortbread

Red Velvet Shortbread Cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 1 dozen cookies


  • 1 1/4 cup all-purpose flour
  • 1/3 cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, cold and cut into cubes
  • 1 tablespoon red food coloring
  • 1/2 cup white chocolate chips or candy melts


  1. Preheat oven to 325°F. Use butter to grease a 9-inch springform pan or 9-inch tart pan with removable bottom. Add flour, sugar, cocoa powder and salt to a food processor. Cover and pulse until combined.
  2. Add butter and red food coloring and process until mixture comes together into a ball. It will take about 30-45 seconds.
  3. Press mixture into the prepared pan into an even layer. Note: If your pan is not nonstick, line bottom with parchment paper.
  4. Bake until center is set, 15-18 minutes. Let cool completely in the pan.
  5. Remove sides from pan and use a knife to loosen the cookie from the bottom. Transfer to a cutting board and cut into 12 wedges.
  6. Melt white chocolate in a heat proof bowl set over a pan of simmering water. Remove from heat when a few lumps remain, then stir until smooth.
  7. Drizzle white chocolate over the wedges of shortbread. Let sit for 10 minutes until set.
  8. Store cookies in an airtight container for a week or more.

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