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!plate of chocolate dipped shortbread cookies with christmas sprinkles

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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, and Salted Chocolate Caramel Bars).

CHOCOLATE DIPPED SHORTBREAD COOKIES

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.

white plate of shortbread cookies drizzled with chocolate

CHOCOLATE DIPPED SHORTBREAD COOKIES INGREDIENTS

  • 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.

platter of chocolate dipped shortbread cookies in rectangles & snowman shapes

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.

cutting board with snowman cookie cut-out shapes

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.

plate of snowman shaped shortbread cookies with chocolate dipped hats

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.

platter of chocolate dipped shortbread cookies with christmas sprinkles

Tips to make these Chocolate Dipped Shortbread Cookies a success:

  • 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.

platter of shortbread cookies with chocolate and christmas sprinkles

TOOLS TO HELP YOU MAKE THESE COOKIES, FOUND ON AMAZON:

plate of christmas chocolate dipped shortbread cookies

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plate of chocolate dipped shortbread cookies with christmas sprinkles
4.49 from 64 votes

Chocolate Dipped Shortbread Cookies

Servings: 4 dozen
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
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!

Ingredients
 

  • 1 cup sugar
  • ¾ pound unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ cups 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 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.
  • In a medium bowl, whisk together the flour and salt then add it to the butter mixture.
  • 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.
  • Dunk half of each cookie into the chocolate and sprinkle with your favorite topping. Place on a piece of wax paper until completely cooled.

Notes

The amount of cookies this will make will depend on which size cookie cutters you're using.

Nutrition

Serving: 1g | Calories: 1439kcal | Carbohydrates: 164g | Protein: 14g | Fat: 82g | Saturated Fat: 51g | Cholesterol: 190mg | Sodium: 188mg | Potassium: 137mg | Fiber: 4g | Sugar: 79g | Vitamin A: 2226IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 6mg

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.

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4.49 from 64 votes (63 ratings without comment)

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23 Comments

  1. 5 stars
    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.