1-First, whisk the flour, cocoa powder, and salt together in a medium bowl. This step blends the dry ingredients evenly, setting the foundation for the dough’s texture.

2-Next, in a stand mixer, cream the butter and powdered sugar until they’re well combined; don’t forget to scrape down the bowl to mix everything thoroughly.

3-Then, add the red food coloring, vanilla extract, and lemon juice; mix on low speed until everything is incorporated. This brings in the vibrant color and flavors that make these cookies special.

4-After that, blend in the dry ingredients on low speed until just combined, being careful not to overmix to keep the dough tender.

5-Now, smooth the dough evenly, cover it, and chill for about 1 hour or until it’s firm enough to handle. Divide the dough into two equal portions, compress each to remove air pockets, and roll into smooth, even 5½-inch logs on parchment paper. Flatten the ends by tapping, then wrap each log with parchment paper and chill for 1 to 2 hours until firm.

6-During the last 15 minutes of chilling, preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. Slice the chilled dough logs into 1/4-inch thick even slices and arrange 12 slices per baking sheet, spaced evenly. Refrigerate the remaining slices while the first batch bakes for 11 to 14 minutes until the cookies are nearly set but still soft to the touch.

7-Once baked, cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat the baking steps until all dough is used. For the finishing touch, melt the white chocolate in the microwave at 50% power in 30-second intervals, stirring between each, until smooth. Dip halves of the cooled cookies into the melted white chocolate, scraping off excess, and place on parchment paper. Decorate with sprinkles if desired, then refrigerate for about 15 minutes to set the chocolate. For more tips on dipping like a pro, check out this shortbread cookies recipe guide from an external source.