Red Velvet Shortbread Cookies
My third and final cookie week recipe: Red Velvet Shortbread Cookies! These are so stinking easy to make, and even easier to snack on. Thanks to whoever invented shortbread and slice and bake cookies. Truly the MVP of holiday baking.
These Red Velvet Shortbread Cookies have a light cocoa flavor, classic red velvet to those of you who are as obsessed with it as I am! They’re lightly crisp around the edges, but still slightly soft in the middle. While these look perfectly festive arranged on a tray for your holiday dessert table, they’re also really good with a cup of coffee.
I cut the dough into quarters and rolled each in different sprinkles, but you could do the whole log in just one type if you’d like. Or just cut it in half and go with two variations of sprinkles. I went with sanding sugar for most, but I think the nonpareils came out a little better!
The main thing to know about these cookies is that they’re flavored with LorAnn’s Red Velvet Emulsion. This is the best and easiest way to add red velvet flavor and color to baked goods, and once I discovered it, I vowed to never go back to just using red gel food coloring. Add a tablespoon of this stuff to cake batters and cookie doughs, and you’ve got perfectly hued baked goods without the hassle of food coloring. I don’t know why I hate food coloring so much, but this emulsion is just a thousand times easier to me! This is also not sponsored in any way, I’m just a legitimate fan. I usually order from amazon, or you can find it in the cake aisle at Michael’s.
You can absolutely use (no taste) red gel food coloring if you’d like! I’d start with two teaspoons and go from there.
Happy baking! ❤️
MORE COOKIE RECIPES
Red Velvet Sandwich Cookies
Espresso Chocolate Chunk Cookies
Chocolate Chunk Cherry Jam Cookies
Red Velvet Shortbread Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- ½ tsp salt
- 1 tbsp red velvet emulsion such as LorAnn
- Sprinkles for rolling
Instructions
- In the bowl of a stand mixer, cream butter and sugar on medium speed until light and flight, about 1-2 minutes.
- Add vanilla, flour, cocoa powder, salt, and red velvet emulsion. Mix until all ingredients are incorporated and dough forms.
- Turn dough out onto a sheet of plastic wrap or a lightly floured surface. Roll dough into a 10-inch log. Wrap in plastic wrap and chill in the fridge for at least 30 minutes to 1 hour.
- Preheat oven to 350ºF and line two baking sheets with parchment paper.
- Unwrap the cookie dough log and slice off the ends. Cut the log in half, and then cut each half in half to create four equal quarters. Pour sprinkles of choice into bowls and roll each quarter of dough in sprinkles, pressing into the dough if necessary.
- Once coated in sprinkles, cut each quarter of dough into 5 to 6 slices. Arrange slices in four rows of three on each baking sheet. Baking each sheet tray for 12 to 15 minutes. Remove from oven and allow cookies to cool completely.
- Store cookies in an airtight container at room temperature.
Notes
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