Chocolate Shortbread Cookies are perfect for rolling out and cutting into Christmas shapes.
Did you have a good Christmas? I did. By strategic planning and a little bit of luck, I’ve had the last 8 days off of work and I still have 2 more days off. Lots of time spent hanging out with the fam and today, a lot of time with my couch.
I don’t usually like shortbread cookies, but I love chocolate so when I saw these in my Facebook feed, I wanted to give them a try. It is a quick recipe and the chocolate flavor is really rich, which I like. They rolled out beautifully and the dough was easy to work with, which is always a bonus for me. I hate dealing with sticky/messy dough. I made these cookies with a friend before Christmas, so we used holiday shapes, but you can cut them into whatever shapes you want. We cheated and used cream cheese frosting from a can for decorating.
- 2 sticks (1/2 lb) unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- ⅔ cup Hershy’s Special Dark cocoa powder
- 1½ cups all purpose flour
- 1 scant teaspoon kosher salt (scant means not quite a full measurement, so a little less than 1 tsp)
- In a stand mixer, cream the softened butter with the paddle attachment until smooth.
- Add the sugar and beat until fluffy.
- Add in the vanilla and mix.
- Slowly add in the cocoa. Mix and scrape down the sides of the bowl, as needed.
- Add salt and mix.
- Slowly add the flour and mix until incorporated. Take care to not over mix.
- Put half of the dough on a piece of parchment paper. (If needed, flour the parchment paper. Mine didn't need it.) Lay another piece of parchment on top. Use a rolling pin to flatten evenly to ¼ inch thick. I had to use my trusty vodka bottle. But guess what? I got a pretty rolling pin for Christmas so I can retire the bottle. Rotate the paper as you roll to make it easier.
- Repeat these same steps with the other half of the dough using two new sheets of parchment paper.
- Place both chunks of rolled out dough, still inside of the parchment paper, on a baking sheet and pop in the fridge for 1 hour. I let mine chill overnight but you can keep in the fridge for up to 3 days or wrap in plastic and keep in freezer for 1 month.
- Preheat the oven to 350 degrees. Line your cookie sheets with silicone mats.
- Cut the cookies with whatever cookie cutters you like (we used holiday shapes) & spread apart evenly on the prepared cookie sheets.
- If your dough got warm while you were cutting them out, stick the cookie sheets in the fridge for up to a half hour to firm up. Ours stayed cool enough that we skipped this step.
- Bake cookies for 14 min, rotating pans halfway through. Let sit on baking sheets 5 minutes before transferring to a cooling rack.
- Let cool completely before decorating.