Chocolate Dipped Shortbread Cookies are a simple, from-scratch, shortbread cookie dipped in dark chocolate that’s perfect for dunking in milk, coffee, hot chocolate…Santa won’t be disappointed with these shortbread Christmas cookies!
Chocolate Dipped Shortbread Cookies
I didn’t realize how much I like shortbread until I realized I’ve shared quite a few shortbread recipes (see Chocolate Shortbread Cookies, Dark Chocolate Stars, Millionaire Shortbread Bars, Whipped Shortbread Cookies, and Salted Chocolate Caramel Bars).
I love making shortbread because it’s easy to make, easy to roll out, and they keep their shape nicely when you cut them out.
This chocolate dipped shortbread cookie recipe only has 5 ingredients – 7 if you include the chocolate & sprinkles – and is so easy. It’s light and buttery and the perfect contrast with the dark chocolate.
Ingredients for Chocolate Dipped Shortbread
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Sugar – granulated white sugar.
- Butter – unsalted, at room temperature.
- Vanilla Extract – it’s pricey, but use real vanilla extract (not imitation), if you can.
- Flour – all purpose white flour.
- Salt
- Chocolate – I use Ghirardelli baking chips.
- Coconut Oil – to thin the chocolate.
- Sprinkles – optional, but fun.
I’ve spent years looking for the perfect sugar cookie recipe for rolling out and using cookie cutters only to be disappointed each time. Then, I realize I could use shortbread and be much happier.
This shortbread recipe only has five ingredients, rolls out easily, and holds its shape when you make cut-outs. The flavor is mild and buttery and perfect.
It gets even better when you dip a portion in dark chocolate and add some festive holiday sprinkles, much like my chocolate dipped butter cookies.
- After you add the flour to the creamed butter, it’s going to take quite a few minutes for the dough to come together. Be patient, it will fully come together into a soft dough.
- Don’t forget to chill your dough before you roll it out. It will make it much easier to work with.
- You can roll out the dough into a rectangle and simply make 1″ bars, or roll it out and use your favorite cookie cutters. I had a snowman on hand so I did half and half – rectangles and snowmen.
- I use Ghirardelli baking chips because they’re my favorite for the chocolate. Use whatever chocolate chips or chocolate you have on hand and like. I add approximately 1 teaspoon of coconut oil to the chocolate when melting it. It helps to slightly thin it and make the chocolate smooth.
Helpful Tools
- A rolling pin. I’m in the market for a new one.
- Holiday cookie cutters. There are a wide variety in this set.
- Holiday sprinkles. I need to refill my collection.
Chocolate Dipped Shortbread Cookie Recipe
Ingredients
- 1 cup granulated white sugar
- 12 Tablespoons unsalted butter at room temperature
- 1 teaspoon vanilla extract
- 3 ½ cups all purpose flour
- ¼ teaspoon salt
- 1 cup Ghiradelli baking chips or whatever chocolate chips/chopped chocolate you have on hand
- 1 teaspoon coconut oil optional
- Christmas sprinkles
Instructions
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, cream together the sugar and butter until just combined, then mix in vanilla.1 cup granulated white sugar, 12 Tablespoons unsalted butter, 1 teaspoon vanilla extract
- In a medium bowl, whisk together the flour and salt then add it to the butter mixture.3 1/2 cups all purpose flour, 1/4 teaspoon salt
- Mix on low speed until ingredients start to form a solid dough. This will take quite a few minutes to come together.
- Once a dough has formed, take out of bowl and place on a lightly floured surface. Shape into a flat disk, wrap in plastic, and chill in fridge for 30 minutes.
- Use a rolling pin to roll dough into approximately 1/2″ thick rectangle.
- Use a sharp knife to cut dough into 1″ wide rectangles or use cookie cutters to make shapes.
- Place cookies on prepared baking.
- Bake for 12-15 minutes or until edges are just brown.
- Once cookies are completely cooled, place chocolate and coconut oil in a microwave safe bowl and microwave on high for 30 seconds. Stir and continue to heat for 15 second intervals, stirring in between, until melted and smooth.1 teaspoon coconut oil, 1 cup Ghiradelli baking chips
- Dunk half of each cookie into the chocolate and sprinkle with your favorite topping. Place on a piece of wax paper until completely cooled.Christmas sprinkles
Notes
- When adding flour to the creamed butter, be patient—it will take a few minutes for the dough to come together into a soft texture.
- Be sure to chill the dough before rolling it out; this step makes it much easier to handle.
- You can roll the dough into a rectangle and cut it into 1-inch bars, or use your favorite cookie cutters for fun shapes. I used a snowman cutter and made a mix of rectangles and snowmen.
- I prefer Ghirardelli baking chips for the chocolate, but feel free to use any chocolate chips or chocolate you like.
- When melting the chocolate, I add about 1 teaspoon of coconut oil to help thin it and make it smooth and easy to work with.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published December 4, 2017
This is a great, simple shortbread that’s perfect for rolling! I subbed in gluten-free flour so it made rolling a little tricky, but in all, it worked so well. It’s tasty, light, and crisp. It’s a delightful change to regular roll-out sugar cookies.
Thanks, Katja! I love knowing when gf flour works because I’m often asked & it’s not something I test.
There is not nearly enough butter in this recipe, for 3 1/2 cups of flour. The butter will need to be doubled at least. Now I’m scrambling to fix and moisten the dough.
Yes, there is. I’ve made them many times 🙂 You should have just kept mixing.