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Home » Blog » Recipes

Red Velvet Shortbread Sugar Cookies

Tyler April Townley — Leave a Comment

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Red velvet shortbread sugar cookies on a cooling rack.

There’s a lot of folklore out there about the origins of red velvet cake. Some of the first published recipes were from the 1920s, with varying names, but chocolate cakes with a red hue were known as “red velvet cakes” by the 50s. They originate from Texas! Or maybe actually Indiana? Some insist that red velvet cake is a buttermilk cake with no chocolate. Or is it actually a chocolate cake with red food coloring? Are you supposed to use cream cheese frosting, or Ermine frosting? I even read once that the cake was invented by a food coloring door-to-door salesman as a way to boost sales.

Stacked red velvet shortbread sugar cookies tied with a white bow.
Red velvet emulsion is red in color, but you can add a few drops of red food coloring to your dough if you want a more vibrant red.

All I know for sure is that red velvet cake is delicious. The classic red velvet cake that I’m familiar with is a milk chocolate cake, with buttermilk, a red hue, and cream cheese frosting. And these red velvet cookies are made with red velvet emulsion from LorAnn oils (that is red colored), cocoa powder, and are just as decadent as their namesake. Perfect for Valentine’s or Christmas, or for anyone who loves red velvet cake.

A red velvet shortbread sugar cookie decorated to look like a slice of red velvet cake.

Are these technically shortbread or sugar cookies?

They’re kind of both. It’s fine to call these either “decorated sugar cookies” or “decorated shortbread cookies.” But I’m going to refer to any of my cookie recipes that can used as a base for cookie decorating as “shortbread sugar cookies.”

Shortbread Cookies

  • 2 parts flour to 1 part fat
  • No eggs
  • No leavening agent
  • Dense and crispy

Sugar Cookies

  • 3 parts flour to 2 parts fat
  • Contains eggs
  • Contains a leavening agent
  • Light and Chewy

All of my shortbread sugar cookie recipes don’t rise or spread, can be used for cookie decorating, have egg, but no leavening agent, and have a 2 ¼ parts flour to 1 part fat. Which makes them fall somewhere between a shortbread and a sugar cookie. They’re both shortbread and sugar cookies, and neither shortbread or sugar cookies, at the same time. They’re Shrodinger’s cookies!

All of my shortbread sugar cookie recipes can be used for slice-and-bake cookies as well!

If you would like more info on my preferred ingredient brands, tips and tricks, FAQs, and a little cookie science, I cover all of that in my No-Spread Lemon Shortbread Sugar Cookie Recipe.

Overhead view of ingredients for red velvet shortbread sugar cookies.
Vanilla extract, red velvet emulsion, egg, butter, cocoa powder, granulated sugar, powder sugar, cornstarch and all-purpose flour.

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A red velvet shortbread sugar cookie decorated to look like a slice of red velvet cake

Red Velvet Shortbread Sugar Cookies

No-spread red velvet cookies that can be used for cut-out decorated cookies, or slice-and-bake cookies.
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Course: Dessert
Cuisine: American
Keyword: cookies, cut out cookies, decorated cookies, red velvet, red velvet cookies, roll and cut cookies, shortbread, slice-and-bake, sugar cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 4 hours
Servings: 15 cookies
Calories: 226kcal

Equipment

  • measuring spoons and cups
  • mixing bowls
  • whisk
  • spatula
  • cling wrap
  • stand mixer with paddle attachment
  • cookie cutters
  • silicone baking mats
  • cookie sheets
  • rolling pin
  • large knife

Ingredients

US Customary – Metric
  • 1 cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ¼ cup powdered sugar
  • 1 large egg room temperature
  • 1 ½ teaspoons red velvet emulsion
  • ½ teaspoon vanilla extract
  • *red food coloring optional
  • 2 ½ cups all-purpose flour
  • 1 tablespoon good cocoa powder Valrhona if available
  • 1 tablespoon cornstarch

Instructions

  • Whisk dry ingredients (flour, cornstarch, and cocoa powder) together and set aside.
  • Cream butter and sugars with paddle attachment, on medium-low speed, until fluffy and pale in color (about 5 minutes).
  • Add egg, vanilla extract, red food coloring (if using), and emulsion and mix on low speed until thoroughly combined. Scrape down the paddle with a spatula, and then continue to mix on low speed for another 30 seconds to ensure everything is fully incorporated.
  • Add dry ingredients, all at once, and mix on low speed just until dough starts to come together and no dry bits remain. Do not overmix.
  • Turn dough out onto cling wrap, tightly wrap, and refrigerate overnight (or for at least 4 hours).
  • Knead, roll, cut out cookies, and return to fridge or freezer until firm. Leave a couple inches between cookies.
  • Bake at 350°F for 15 minutes, rotate pan, and bake for another 1-5 minutes until edges are starting to darken in color.
  • Remove cookies from oven and allow to cool on cookie sheet before handling.

Notes

  • The reason for adding 1-2 tablespoons of cornstarch to your dough is to prevent your cookies from shrinking or spreading during baking.
  • If making slice-and-bake cookies, split dough in half, roll into logs, wrap tightly in cling wrap or parchment paper, and refrigerate before slicing and baking.

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 25g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 7mg | Potassium: 36mg | Fiber: 1g | Sugar: 9g | Vitamin A: 396IU | Calcium: 9mg | Iron: 1mg
Did you make this recipe?I’d love to hear how it went! Rate & comment below!

Categories: Cookies, Recipes, Shortbread Sugar Cookies

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

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Tyler April Townley

Hi, I’m Tyler!

A professional pastry chef turned teacher of all things cookie decorating & more. I’ve made thousands of decorated cookies, cakes, & treats for happy clients over the years. Now I’m sharing my knowledge so you too can bake & decorate like a pro.

Instagram Pinterest Facebook Twitter YouTube
About · Blog · Shop · Subscribe

Subscribe for Updates

Never miss a recipe or new online!

You can also follow on Instagram & Facebook!

Learn to Decorate Today!

  • Online Cookie Decorating Masterclass
    Online Cookie Decorating Masterclass
  • Products included in my Cookie Decorating Starter Kit
    Cookie Decorating Supply Starter Kit

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