Bake these delicious red velvet shortbread cookies for a soft, buttery treat with a hint of cocoa and a beautiful red color. Perfect for any occasion. Hey lovelies! My cookie obsession continues to grow, and I’m absolutely loving these three-ingredient cookie recipes. They make satisfying my cravings that much easier and add a fun twist to my baking routine. If you’re anything like me, cookies are that comforting treat you turn to when you need a quick sugar fix. The best part? These recipes are simple, delicious, and take very little time to make, so they’re perfect when you’re in the mood for something sweet but don’t want to spend hours in the kitchen.
I’ve always found cookies to be such a soothing comfort food, especially when they’re crunchy. There's something about the crisp texture of cookies that satisfies in a way that's different from chewy, soft ones. Don’t get me wrong, I’m all about those rich, chewy cookies too, but there’s just something so satisfying about a perfectly baked, crisp cookie that you can bite into and hear that delightful crunch. Cookies can be baked to a crisp, or they can be left soft, depending on how long they’re in the oven. For some recipes, you even have the option of skipping the baking process altogether, which I think is so fun and versatile.
Cookies come in a wide variety of styles, and there’s no end to the combinations you can create. From sugars and spices to chocolate, peanut butter, nuts, or dried fruits, there’s no limit to the flavors you can experiment with. The texture of the cookie will often depend on how long it’s baked, which gives you the freedom to customize them exactly how you like them, whether you prefer them crisp, soft, or somewhere in between.
What I love most about making cookies is how simple they can be. With just a few ingredients, you can create something truly special. This particular recipe I’m sharing is incredibly straightforward, three ingredients, and you’ve got yourself a batch of cookies that are worth every bite. It’s a perfect base to start with, and once you get the hang of it, you can add your own twist. That’s the beauty of cookie-making, there are endless possibilities for customization. You can switch up the flavors or add-ins to suit your cravings or experiment with new combinations each time you bake.
Once you make these cookies, you’ll find yourself inspired to create so many other variations. The simplicity of the recipe makes it so approachable, and soon, you’ll be making cookies in all different flavors and combinations. You can add chocolate chips, dried fruit, nuts, or even a sprinkle of sea salt to elevate the flavor. If you're feeling adventurous, try different spices like cinnamon, ginger, or nutmeg for a seasonal twist. The options are endless!
Cookies, for me, are the ultimate go-to treat. They can be made in so many ways, and every batch can be a little bit different. Whether you’re in the mood for something crunchy, chewy, or soft, cookies are the answer. And what I love most is that you can share the joy of making them with others. They’re perfect for a family baking session or an afternoon of creating in the kitchen on your own.
I can’t recommend these three-ingredient cookies enough. They’re easy, quick, and absolutely delicious. So, next time you’re craving something sweet, why not try making these simple cookies? I’m sure they’ll become a new favorite in your kitchen too!
1 Cup Butter
1/2 Cup Icing Sugar
2 Cups All Purpose Flour
1 Tablespoon Red Food Color (powdered)
INSTRUCTIONS
Preheat oven to 350 F /180 C. Pour Icing sugar and butter in a medium sized bowl
Cream butter and sugar with an electric mixer
Beat the butter and sugar until it is fluffy and creamy
Beautiful smooth and light cream. You could lick the whole bowl
Add the all purpose flour and red powder food coloring
Beat the mixture with an electric beater
Until the batter is just combined
Turn the dough out onto a counter dusted with powdered sugar
and gently roll the dough into a long two by two inch log.
Wrap the log of cookie dough in plastic wrap and allow to
firm up in the fridge for 30 minutes.
After 30 minutes, take the cookie dough out slice the log into 3/4 inch round slices. I used a serrated knife to get grooves on the top
Line the cookies on buttered baking tray
Bake the cookies for 18-20 minutes. Remove and place on cooling rack to cool.
Can be stored up to 3 days in an airtight container
RED VELVET SHORTBREAD COOKIES
Ingredients
- 1 Cup Butter
- 1/2 Cup Icing Sugar
- 2 Cups All Purpose Flour
- 1 Tablespoon Powder Red Food Color
Instructions
Preheat oven to 350 F /180 C. Beat butter and icing sugar until light and fluffyAdd in all purpose flour and red food coloringBeat mixture until the dough is just combinedPlace dough on surface with icing sugar, form dough into a logCover the red velvet cookie dough with cling film and refrigerate for thirty minutes Once dough has rested thirty minutes slice the cookie dough log into 3/4 inch slices Lay the cookies on baking tray. Bake for 18-20 minutes. Remove and allow to cool. Can be stored in airtight container for 3 days
Details
Prep time: Cook time: Total time: Yield: 16 CookiesIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
Red Velvet Shortbread Cookies
Rich, buttery, and delicately sweet with a hint of cocoa and a vibrant red hue—these cookies are festive, elegant, and melt-in-your-mouth delicious.
FAQs
Q1: Can I make the dough in advance?
Yes! Store wrapped dough in the fridge for up to 3 days, or freeze for up to 2 months.
Q2: Can I use natural food coloring?
Yes, beet juice or powdered red color can be used, but the color may be less vibrant.
Q3: Can I add chocolate chips?
Yes, mini white or dark chocolate chips work great—just fold into the dough before chilling.
Q4: Why is the texture crumbly?
Shortbread is naturally tender and crumbly due to the high butter content. Handle gently and avoid overbaking.
Q5: How do I store them?
In an airtight container at room temperature for up to 1 week or freeze for 2 months.
🧾 Nutrition Card (Per 1 cookie, approx. 30g)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 150 kcal | From butter and sugar |
| Total Fat | 10 g | Rich in butter |
| Saturated Fat | 6 g | From butter |
| Cholesterol | 25 mg | From butter |
| Carbohydrates | 15 g | Primarily from flour and sugar |
| Sugars | 5 g | From powdered sugar |
| Protein | 1 g | From flour |
| Sodium | 30 mg | Low sodium if unsalted butter used |
Dietary Information
| Category | Suitable? | Notes |
|---|---|---|
| Vegetarian | ✅ Yes | No meat or gelatin used |
| Vegan | ❌ No | Contains butter (substitute with plant-based butter) |
| Gluten-Free | ❌ No | Use 1:1 GF flour for a gluten-free version |
| Dairy-Free | ❌ No | Replace with dairy-free butter alternative if needed |
| Nut-Free | ✅ Yes | Safe unless cross-contamination occurs during prep |
📌 Baking Notes
- Chill the dough for neat edges and defined shapes.
- Don’t overmix once flour is added to keep that classic shortbread texture.
- If baking as sandwich cookies, cool completely before adding filling.
- Ideal for holidays, tea parties, or as edible gifts!
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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