Red Velvet Shortbread Cookies

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Red Velvet Shortbread Cookies

When it comes to holiday baking, a tray of colorful cookies always steals the show. These Red Velvet Shortbread Cookies are festive, buttery, and melt-in-your-mouth delicious—the perfect treat to add to your Christmas cookie lineup.

With their beautiful red-and-white swirled dough and a sparkling sugar topping, they look as if they came straight from a bakery, but they’re easy to make right at home.

I used a mix of bright red velvet dough swirled with plain shortbread dough, then rolled and cut them out with a 2-inch scalloped cookie cutter. The result? Gorgeous red and white cookies that not only taste rich and buttery, but also look stunning on a holiday platter.

A sprinkle of red sugar on top gives them extra sparkle, making them a festive addition to cookie exchanges, dessert tables, or even little holiday gift bags.

These cookies are simple in ingredients but full of holiday charm. The tender, crumbly shortbread texture paired with the hint of cocoa in the red velvet dough makes them irresistible.

They’re a classic shortbread cookie with a seasonal twist—one that’s bound to impress your family and friends this Christmas.

Ingredients:

For the Red Velvet Dough:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• 1 tbsp cocoa powder
• ½ tsp vanilla extract
• Red gel food coloring

For the Plain Shortbread Dough:

• 1 cup unsalted butter, softened
• ½ cup granulated sugar
• 2 cups all-purpose flour
• ½ tsp vanilla extract

For Topping:

• Red sparkling sugar

Instructions:

1. In one bowl, make the red velvet dough: cream together butter and sugar until smooth. Add vanilla, cocoa powder, and enough red food coloring to get a bright red dough. Mix in flour until combined.
2. In another bowl, make the plain dough: cream butter and sugar, add vanilla, then mix in flour until dough comes together.
3. Roll both doughs out into rectangles of equal size, about ¼-inch thick.
4. Place one layer on top of the other and gently roll them together to create a marbled effect. Be careful not to over-roll—you want the swirl pattern to show.
5. Using a 2-inch scalloped cookie cutter, cut dough into circles. Place onto parchment-lined baking sheets.
6. Sprinkle red sparkling sugar on top of each cookie.
7. Chill cookies in the refrigerator for 15–20 minutes before baking to help them hold their shape.
8. Bake at 350°F (175°C) for 10–12 minutes, or until set. Cool on a wire rack.

Tips for Success:

• Use gel food coloring for a bold, bright red that won’t fade during baking.
• If the dough gets too soft while working, pop it in the fridge for 10 minutes to firm it back up.
• These cookies keep beautifully—store them in an airtight container for up to a week.

Holiday Magic:

These Red Velvet Shortbread Cookies are just as pretty as they are delicious. They’re a perfect match for other Christmas classics like Brownie Cookies or Cinnamon roll Cookies, and they’ll add that pop of red-and-white cheer to any cookie platter. Whether you’re baking for Santa, putting together festive tins for neighbors, or hosting a holiday party, these cookies are guaranteed to stand out.

Pair them with a warm mug of cocoa or even a batch of Chocolate Crinkle Cookies for the ultimate holiday treat.