Red Velvet Shortbread Cookies

Annalise, Completely Delicious

These elegant red velvet shortbread cookies with a drizzle of white chocolate are rich, buttery, and very festive!
30 min Prep Time
15 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 15 min
  • Servings: 1 dozen cookies

Servings: 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


Step 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.

Step 2

Add butter and red food coloring and process until mixture comes together into a ball. It will take about 30-45 seconds.

Step 3

Press mixture into the prepared pan into an even layer. Note: If your pan is not nonstick, line bottom with parchment paper.

Step 4

Bake until center is set, 15-18 minutes. Let cool completely in the pan.

Step 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.

Step 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.

Step 7

Drizzle white chocolate over the wedges of shortbread. Let sit for 10 minutes until set.

Step 8

Store cookies in an airtight container for a week or more.