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Hello Yellow Bliss Road readers! Jenn here from Clean and Scentsible. I absolutely adore Christmas time and I’m super excited to be joining in Kristin’s Hello Holidays series. I definitely have a sweet tooth, so one of the things that I look forward to each year is all of the Christmas baking. Shortbread is one of my favorite treats and today I will be sharing this easy red velvet shortbread recipe with you.

Red Velvet Shortbread Cookies - Santa's favorite cookie!

These cookies can be stored for up to 3 months in an airtight container, so feel free to double or triple the recipe and keep some extras on hand. I hear that they are also one of Santa’s favorites so you may want to save a couple for Christmas Eve! 😉

A close up of red velvet cookies

Red Velvet Shortbread Cookies

Shortbread is a great cookie option because it naturally doesn't use eggs. Perfect for when you are short of them or when you are dealing with allergies.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cookies


  • 1 1/4 cups flour
  • 1/3 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cut up
  • 1 tablespoon red food coloring
  • 3 ounces white chocolate chopped
  • 1 1/2 teaspoon shortening
  • white sugar crystals
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  • Preheat the oven to 325 degrees.
  • In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender {or your hands!}, cut in butter and food coloring until mixture resembles fine crumbs. Form into a ball and knead until smooth.
  • On a lightly floured surface, roll or pat the dough out to approximately a ½ inch thickness. Use a floured round cookie cutter to cut out the dough.
  • Place the cookies 1 inch apart on on ungreased cookie sheet and bake for 20-25 minutes until the centers are set. Cool.
  • In a saucepan, melt the white chocolate and shortening over low heat, stirring constantly. Roll the edges of the cookies in the melted chocolate and then sprinkle with the sugar flakes. Let stand until set.


These cookies can be stored for up to 3 months in an airtight container, so feel free to double or triple the recipe and keep some extras on hand. 
Keyword red velvet cookies, red velvet shortbread, shortbread cookies


Calories: 121kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 15mgSodium: 77mgPotassium: 33mgFiber: 1gSugar: 7gVitamin A: 159IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of "Yellow Bliss Road" is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Red velvet shortbread cookies.

Thanks so much to Kristin for having me today. Be sure to check out all of my Christmas projects and recipes or just stop by Clean and Scentsible to say hello! I have lots of decor and home organization projects too, so if you need a little help getting organized for the holidays I would love to have you join me! You can also always find me on Pinterest, Instagram, and Facebook.

Happy Holidays to you all!

  Thanks you so much for sharing today Jenn! It was great to have you visit. If you’d like to see more from the Hello Holidays event, click HERE.

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Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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  1. Mary Lopez says:

    Thanks for your time today and your sharing ur recipe with me

  2. Mary says:

    I made these along with the Christmas Cookie Pinwheels for my cookie swap. Just wanted to note that doubling this recipe gave me about 4 dozen 1.75″ cookies. Working with shortbread can be a little frustrating since there isn’t anything to bind the dough except the butter but these were spectacular and worth the effort.

    I used Ghirardelli White melting wafers which don’t need to be tempered so I just melted them and didn’t add any shortening.

    Thanks for the recipe.

  3. Crystal says:

    These cookies are so festive!! Great addition to my cookie baking for Christmas. Thanks for the recipe!!

  4. Jenn says:

    Thanks so much for having me! xo