Description
These Red Velvet Shortbread Cookies dipped in white chocolate are a delightful twist on the classic buttery shortbread. With a subtle cocoa flavor and a vibrant red hue, these cookies offer a melt-in-your-mouth texture topped off with a creamy, sweet white chocolate coating. Perfect for festive occasions or an indulgent treat.
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 Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, and salt to ensure even distribution of the cocoa and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter and powdered sugar together until the mixture is light and fluffy, which helps give the cookies their tender texture.
- Add Wet Ingredients: Add the egg, red food coloring, and vanilla extract to the creamed mixture and stir until fully combined, ensuring the color and flavor are well blended.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Chill Dough: Divide the cookie dough into two logs, wrap each tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up the dough for easy slicing.
- Slice Cookies: Remove dough from the refrigerator and carefully slice into 1/4-inch thick rounds. Arrange the slices evenly spaced on the prepared baking sheets.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. Once done, let them cool on the baking sheets for 5 minutes to set before transferring to a wire rack to cool completely.
- Melt White Chocolate: Melt the white chocolate chips either in a microwave in short bursts or using a double boiler, stirring until the chocolate is smooth and glossy.
- Dip Cookies: Dip the bottom half of each cooled cookie into the melted white chocolate. Place the dipped cookies back onto parchment paper to prevent sticking.
- Set Chocolate: Allow the white chocolate coating to set completely at room temperature, or refrigerate for about 15 minutes to speed up the process.
- Storage: Store the finished cookies in an airtight container at room temperature for up to one week to maintain freshness.
Notes
- Make sure the butter is softened but not melted for the best creaming results.
- Use good quality white chocolate for dipping to ensure smooth coating and great flavor.
- Chilling the dough is essential for clean slices and preventing spreading during baking.
- Do not overbake; cookies should be set but still soft when removed from the oven.
- Cookies can be stored in an airtight container at room temperature or frozen for longer storage.
