Red Velvet Shortbread Cookies

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These red velvet shortbread cookies are a festive twist on classic whipped shortbread, with a rich red colour.

With cream cheese, a hint of cocoa powder, and mini chocolate chips, this easy red velvet cookie recipe delivers the perfect balance of buttery, chocolatey flavour in every bite.

Why This Recipe is a Winner!

• The red velvet colour makes these cookies instantly eye-catching for holidays and special occasions
• Mini chocolate chips add just the right amount of chocolate in every bite
• A touch of cocoa powder gives subtle red velvet flavour without overpowering the buttery shortbread
• No rolling or cutting required, which makes these cookies beginner-friendly
• They’re perfect for Christmas cookie trays, Valentine’s Day, and cookie exchanges
• The cookies hold their shape beautifully while baking
• They freeze well, so you can prep ahead during busy baking seasons

Whether you’re baking for the holidays, a cookie exchange, or just because, these red velvet shortbread cookies are simple to make and guaranteed to stand out on any dessert table.

Ingredients You’ll Need

• 1 cup salted butter, softened
• ¼ cup cream cheese, softened
• ½ cup confectioner’s sugar
• 1 ½ cups all purpose flour
• ½ cup corn starch
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla extract
• 1 teaspoon red gel food colouring (you may need to adjust this amount depending on the brand you use)
• 1 cup mini semi sweet chocolate chips

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks! 

 Step by Step Instructions

 STEP 1: 

I started by dropping some softened butter and cream cheese to the bowl.

I also added some powdered sugar to the bowl.

 STEP 2: 

I used an electric mixer to cream the ingredients together until smooth and fluffy.

 STEP 3: 

I added flour, cornstarch and cocoa powder to the bowl.

Then I continued mixing with the electric mixer until a sticky dough formed.

 STEP 4: 

I added some red gel food colouring and vanilla extract to the bowl.

I continued mixing with the electric mixer until the dough was an even red colour.

 STEP 5: 

I added mini semi sweet chocolate chips to the bowl and stirred them into the cookie dough.

 STEP 6: 

I lined my baking sheets with parchment paper and used a 1 tablespoon cookie scoop to drop balls of dough onto the baking sheets leaving at least an inch and a half between dough balls.

I used a fork to flatten out the cookie dough balls.

 STEP 7: 

I placed the baking sheets in the oven and baked the cookies for 7 minutes until they looked completely dry across the tops.

 STEP 8: 

I removed the baking sheet from the oven and allowed the cookies to cool on the tray.

Baking them just until set keeps the centres soft while preventing browning.

These cookies pair especially well with coffee, hot chocolate, or a glass of cold milk.

If you are looking for a colourful treat to wow at the holidays or any special occasion, then you need to try these Red Velvet Shortbread Cookies!

FREQUENTLY ASKED QUESTIONS

Can I make these red velvet shortbread cookies ahead of time?

• Yes. These cookies store well in an airtight container for several days, and the flavour and texture hold up beautifully.

Do I need to chill the dough before baking?

• Chilling isn’t required, but a short chill can help the cookies keep more defined shapes if you’re piping detailed designs.

Can I freeze red velvet shortbread cookies?

• Absolutely. You can freeze the baked cookies just thaw at room temperature before serving.

What kind of food colouring should I use?

• Gel food colouring works best for achieving a vibrant red colour without adding extra liquid to the dough.

Can I use unsalted butter instead of salted butter?

• Yes. If using unsalted butter, simply add a pinch of salt to balance the sweetness.

How do I know when the cookies are done baking?

• They’re ready when the edges are set and the tops look matte, but the cookies are still soft to the touch.

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