Chocolate Dipped Shortbread Cookies

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!

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

• 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.

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.

4.49 from 64 votes

Chocolate Dipped Shortbread Cookie Recipe

Created by Melissa Williams

Servings: 4 dozen

Prep Time: 45 minutes mins

Cook Time: 15 minutes mins

Total Time: 1 hour hr

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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

 

1x2x3x

• ▢ 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.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

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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Originally published December 4, 2017