Description
These Red Velvet Shortbread Cookies are a delightful twist on classic shortbread, infused with cocoa and vibrant red food coloring to create a striking appearance and subtle chocolate flavor. Each cookie is baked to a tender crisp and then elegantly half-dipped in creamy white chocolate, making them perfect for special occasions or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 cups All-purpose flour
- 1/4 cup Cocoa powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 3/4 cup Powdered sugar
- 1 large Egg
- 1 tablespoon Red food coloring
- 1 teaspoon Vanilla extract
Coating
- 1 cup White chocolate chips
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. This combination provides the structure and subtle chocolate flavor for the cookies.
- Cream butter and sugar: In a large bowl, use a mixer to cream the softened unsalted butter with powdered sugar until the mixture is light and fluffy, which creates a tender texture.
- Add wet ingredients: Incorporate the egg, red food coloring, and vanilla extract into the creamed butter mixture, mixing thoroughly until well combined to achieve the signature red color and flavor.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ensure a tender crumb.
- Chill the dough: Form the dough into two logs, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up and make slicing easier.
- Slice and arrange cookies: Slice the chilled dough into 1/4-inch rounds and place them evenly spaced on the prepared baking sheets for uniform baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. Once baked, allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate: Melt the white chocolate chips in a microwave-safe bowl using short bursts, stirring frequently, or use a double boiler until smooth and creamy.
- Dip cookies in chocolate: Carefully dip the bottom half of each cooled cookie into the melted white chocolate, then place them back on parchment paper to set.
- Set the chocolate: Let the chocolate coating harden completely at room temperature or speed up the process by refrigerating for 15 minutes until firm.
- Store the cookies: Keep the cookies in an airtight container at room temperature for up to one week to maintain freshness and texture.
Notes
- Ensure the butter is softened but not melted for best creaming results.
- Chilling the dough is crucial for clean slicing and to prevent spreading during baking.
- Use good quality white chocolate chips for a smoother, creamier coating.
- If you prefer, you can decorate the dipped cookies with sprinkles before the chocolate sets.
- Store cookies in a cool, dry place to avoid melting the white chocolate coating.
