Nothing screams holiday baking more than shortbread cookies, and these vegan red velvet cookies are what you should be making this year. They are classically crisp, and buttery, with a hint of chocolatey goodness – it’ll be hard to eat just one! Switch up your shortbread cookie game with these delicious vegan red velvet shortbread cookies.
If you’re a fan of the Great British Bake Off, then you’ll know that Syabira is 2022’s winner. I instantly followed her on Instagram once I saw how incredibly talented she was. Recently, she posted a red velvet shortbread sandwich cookie recipe, and it just looked so good that I wanted to make it for myself. However, I was too lazy to make it a sandwich cookie, so I just made these versions just a simple cookie with some vegan white chocolate on top. It’s definitely not up to par with her recipe, but it tastes great! Especially for those who don’t care for filling, then this vegan red velvet shortbread cookie is for you!
Measure your flour properly. I test my recipes, 100% in grams. A common reason baked goods fail is incorrectly measured flour. I always recommend using a scale for accuracy when baking. This greatly improves your chance for success and lessens room for error.
If you’re measuring by cups, avoid scooping the measuring cup directly into the flour. This tends to pack the flour into the cup, resulting in too much flour and a very dense or gummy finished product. Instead, aerate your flour (fluff it with a fork or spoon) and then spoon it into your measuring cups, leveling it with your finger or the back of a butter knife. Keep in mind though, that this method is not guaranteed to be accurate.
Make ahead. If you are running short on time, you can make the cookie dough ahead of time. Simply wrap the dough in plastic or use a zipped bag and store it in the fridge.
Rolling on parchment paper. Rolling out the dough on parchment paper makes life so easy. Trust me on this. You won’t have any issues with the dough sticking, which makes it easier to remove your cookie cutouts from the work surface.
Use up all your scraps! With this dough, you can easily make around 2-3 batches of cookies. When you’re down to the last bit of dough, I just cut it up into squares, regardless of how they look, and bake them all up. I just eat those scraps as a snack! No wastage here.
So, if you tried this recipe let me know in the comments below! Don’t forget to follow me on Instagram @flouredframe for more delicious recipes. While you’re at it, don’t forget to tag me whenever you recreate my recipes! Happy baking!