These Ruby Chocolate Shortbread Cookies put a playful spin on classic shortbread with crisp, tender, buttery texture and a bright contrast of tart ruby chocolate and bittersweet dark chocolate.
If you haven’t tried ruby chocolate yet, now is a great time. Its distinctive pink hue draws attention, but the flavor is what keeps you coming back: think of white chocolate balanced with bright raspberry-like fruitiness. The color and flavor come from ruby cocoa beans and are naturally occurring rather than added colorings.
A simple vanilla shortbread base showcases ruby chocolate beautifully. I like to combine ruby chocolate with chopped dark chocolate to balance the sweet-tart profile with deeper, bittersweet notes. These slice-and-bake cookies are easy to prepare and deliver the classic shortbread melt-in-your-mouth feel, studded with both ruby and dark chocolate pieces for contrast in taste and texture.
What Is Ruby Chocolate?
Ruby chocolate is often called the fourth type of chocolate after dark, milk, and white. Introduced in 2017 by the Barry Callebaut Group, it is made from specially processed ruby cocoa beans found in regions such as Ecuador, Brazil, and Ivory Coast. According to the manufacturer, the pink color and fruity notes are natural and come from the specific processing of those beans rather than artificial colors or added flavors.
If you enjoy berry-forward flavors paired with chocolate, ruby chocolate will likely appeal to you. The taste is described as a tension between fresh berry fruitiness and smooth chocolate richness, offering sour, tart, and tangy notes alongside creamy sweetness.
Make These Cookies in Advance
These shortbread cookies are ideal for preparing ahead. After forming the cookie log, refrigerate it covered for up to 3 days before slicing and baking.
For longer storage, freeze the sliced cookies. Arrange cut cookies on a parchment-lined baking pan and freeze for 1–2 hours, then transfer them to an airtight freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
Baking Tips
- Chop the chocolate to a consistent size. Small shards and a few medium chunks work best. Pieces that are too large make slicing the cookie log difficult; pieces that are too fine will blend into the dough.
- Chill the dough. Refrigerating before and after shaping helps the logs hold their shape, prevents excessive spreading, and makes for cleaner slices with sharp edges.
- Slice at the right thickness. Cut the log into slices about 1/3 to 1/2 inch (8–12 mm). Thinner slices are more likely to break apart.
- Repair splits as needed. If a slice cracks while cutting, gently press it back together before baking.
- Watch the baking time. Bake only until the bottoms just begin to brown to avoid burning the chocolate on the underside.
More Shortbread Cookie Recipes
- Earl Grey Shortbread Cookies
- Zebra-Striped Matcha Shortbread Cookies
- Double Chocolate Sable Cookies
- Matcha Shortbread Cookies
- Lemon Shortbread Cookies
Ruby Chocolate Shortbread Cookies
Ingredients
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (65 gr) confectioners’ sugar
- 1/4 tsp vanilla extract
- 18 tbsp (140 gr) cake flour
- 1/4 tsp salt
- 1/4 cup (40 gr) chopped ruby chocolate
- 1/4 cup (35 gr) chopped dark chocolate
Instructions
- Using a mixer or spatula, cream the butter and confectioners’ sugar until combined. Add vanilla and mix until smooth.
- Sift in cake flour and salt, then fold with a spatula until incorporated. Add the finely chopped ruby and dark chocolate and mix evenly into the dough.
- If the dough feels sticky, refrigerate for 20–30 minutes. If not, proceed to the next step.
- Shape the dough into two logs about 1.2 inches (3 cm) in diameter. Wrap in parchment or plastic and chill until very firm, at least 2 hours.
- Preheat the oven to 350°F (180°C) and line two baking pans with parchment paper.
- Slice the chilled logs into 1/2-inch (about 1.2 cm) rounds with a sharp knife. Arrange slices on the pans about 1 inch apart.
- Bake 13–15 minutes, or until the bottom edges are lightly golden. Remove and transfer to a wire rack to cool completely.
Video
Nutrition
| Calories: 56 kcal
| Carbohydrates: 6 g
| Protein: 1 g
| Fat: 4 g