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Red Velvet Shortbread Cookies

Transform store-bought cake mix into these merry and bright red velvet Christmas cookies! Decorate the cookies with white chocolate designs and sprinkles for an extra-festive touch!

Tikeyah Whittle & Codii Lopez
Tasty Team
91% would make again
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

40 minutes

40 min

Cook Time

20 minutes

20 min

Red Velvet Shortbread Cookies
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

40 minutes

40 min

Cook Time

20 minutes

20 min

Ingredients

for 24 cookies

Cookies

  • 2 sticks unsalted butter, softened
  • ¾ cup all purpose flour (95 g), plus more for dusting
  • 1 box red velvet cake mix
  • 3 tablespoons water

Decorating

  • 5 oz vanilla candy melts (140 g)
  • white sanding sugar
  • red sprinkle
  • Red and green sprinkle
  • white sprinkle

Special Tools

  • Assorted 4-inch cookie cutter

Nutrition Info

  • Calories 115
  • Fat 2g
  • Carbs 21g
  • Fiber 0g
  • Sugar 11g
  • Protein 1g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, use an electric mixer on medium speed to cream the butter until smooth, about 1 minute. Add the flour and mix until combined, about 30 seconds. Add the cake mix and water and continue mixing until smooth, about 1 minute more. Transfer the dough to a sheet of plastic wrap and flatten into a disc. Wrap tightly, then refrigerate until slightly firmed, about 30 minutes.
  2. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  3. Divide the dough in half. Working with one portion at a time (wrap the other in the plastic and refrigerate until ready to use), roll out on a lightly floured surface to ½ inch thick. Cut out shapes using the cookie cutters. Use an offset spatula to gently lift the cookies and transfer to the prepared baking sheets, spacing 1 inch apart. Gather and re-roll the scraps until all of the dough is used.
  4. Bake the cookies until they have puffed and the edges begin to crisp, 8–10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
  5. When ready to decorate, place the candy melts in a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted completely.
  6. Line a baking sheet with parchment paper.
  7. Dip the cookies in the candy melts, then place on the prepared baking sheet. Alternatively, transfer the candy melts to a small piping bag and cut the tip, then drizzle over the cookies. Garnish with the red, green, and white sprinkles. Let sit until the candy hardens, about 10 minutes.
  8. Enjoy!
  9. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Red Velvet Shortbread Cookies