Is there anything better than buttery shortbread? Yes, these chocolate-dipped shortbread cookies!
They’re light, sweet, crumbly, and oh-so-chocolatey.
Shortbread is one of the simplest cookies around.
It calls for just three main ingredients (flour, butter, and sugar), and it’s insanely rich and melt-in-your-mouth tender.
But as scrumptious as it already is, doesn’t chocolate make everything more dreamy?
These chocolate-dipped shortbread cookies are a cinch to make. And they look fantastic, to boot.
Garnish them with sprinkles if you like, or keep them simple with dark chocolate. Either way, they’re ideal for any occasion.
Chocolate-Dipped Shortbread Cookies Recipe
Shortbread cookies are a classic. No baked good takes me back to my childhood quite like them.
(Except maybe gooey homemade chocolate chip cookies.)
Both my mom and my grandmother were always baking when I was small. And they spent much of that time baking shortbread cookies.
They were practically a staple in my home!
But this recipe takes the traditional shortbread cookie up a notch.
The treats retain their crunchy, buttery, melt-in-your-mouth goodness. However, they also add a nice little helping of chocolate.
They’re ideal for grab-and-go snacking. And they also taste phenomenal with a hot mug of tea, coffee, or cocoa.
You don’t have to stop at chocolate, either. Feel free to decorate them with sprinkles, edible glitter, or your favorite toppings. Delish!
Ingredients
One of my favorite things about this recipe is how easy it is to make. You’ll need only five simple ingredients, and chances are, you have most of them in your kitchen right now.
Here’s what you’ll need:
- Butter – As mentioned, shortbread requires just butter, flour, and sugar. With that in mind, try to get something good quality. You want that ultra-rich flavor that only butter can provide! I like salted butter, but unsalted is traditional.
- Sugar – Some people use granulated sugar, while others prefer brown. And I’ve even seen recipes with powdered sugar. That said, I always use granulated sugar because I feel it provides the most classic flavor. You can experiment with different types, though.
- Flour – I typically use all-purpose flour for baked goods. It’s relatively inexpensive, easy to work with, and makes great cookies. And there’s no need to waste self-raising flour on cookie dough that’s supposed to be dense.
- Vanilla – A little dash of vanilla isn’t traditional but will make the cookies even sweeter and more flavorful. It’ll also make your kitchen smell amazing while the cookies are baking.
- Chocolate chips – I like to use high-quality chocolate chips because they melt the best. If you go for a chocolate bar, again, use top quality. Cheap chocolate won’t melt smoothly and might even burn or become grainy.
- Optional toppings – You can make these cookies with the five ingredients above, and they’ll be phenomenal. However, some people like to dust them with powdered sugar, sprinkles, etc.
- Use festive sprinkles to make them holiday-ready!
How to Make Chocolate-Dipped Shortbread Cookies
Making these cookies is super simple. Here’s an overview, or keep scrolling for the full recipe below.
1. Preheat the oven and make the dough.
Preheat the oven to 350 degrees Fahrenheit (175°C), and line a cookie sheet with parchment.
Then, start by creaming the butter and sugar until light and fluffy.
Add the vanilla and mix for a few seconds before pouring in the flour.
If you’re using a mixer, turn it to the lowest setting. Alternatively, incorporate the flour by hand.
The key here is to handle the dough as little as possible. So don’t beat it until it’s smooth.
Instead, mix until it’s almost combined but still shaggy. Then turn it out onto the counter and gently press it until it comes together.
The less you handle the dough, the “shorter” it will be (aka, the more tender).
2. Shape the dough.
Use a cookie or small ice cream scoop to portion the dough (that way, they’ll bake evenly).
Scoop a portion into your hand, and give it a quick roll in your palms until it’s smooth. Then, roll it in sugar.
(This part is optional, but I like the crispy crust it gives the cookies.)
Place the balls on the cookie sheet, leaving a couple of inches between each.
The dough won’t spread much, but you’ll flatten them lightly with a fork or glass. Just a gentle press, so they’re not completely round.
3. Bake the cookies.
Shortbread cookies are supposed to be pale, so they won’t need more than 12 minutes in the oven (possibly 15 if your oven runs low).
I always check them after 10 minutes.
You’ll know they’re ready when they look slightly puffed in the middle and the edges are just barely golden.
Remember, they’ll keep cooking on the hot sheet, so don’t leave them in too long!
4. Let the cookies cool, then dip them in chocolate and add optional toppings.
Finally, here’s the fun part!
Let the cookies cool completely before dipping half of each cookie in the melted chocolate.
If you have square or rectangular cookies, try to dip them at an angle. It doesn’t make them taste any better, but the diagonal chocolate looks nice.
Then, add whatever toppings you like best.
5. Allow the cookies to chill before serving.
Transfer the chocolate-dipped shortbread cookies to a platter or tray, and pop them in the fridge for 10 to 30 minutes.
Doing so gives the chocolate time to cool and set so they don’t melt in your hands.
Then, they’re ready to serve.
Tips for the Best Chocolate-Dipped Shortbread Cookies
Here are some tips for making the best chocolate-dipped shortbread cookies:
- Chill the dough before shaping it. This dough will soften the longer it sits out, making it difficult to roll. Also, warm dough spreads more in the oven. So, let it chill for 5 to 10 minutes (or more if needed) until it’s firm but rollable.
- Chill the dough before baking. If you’re making a big batch and it takes a while to portion and roll the cookies, make sure to chill the cookies before baking them. That will help them keep their shape.
- Make the dough ahead of time. If you’re making these cookies for a special occasion and know you’ll be rushed, prepare the dough a few days ahead of time and freeze it! Simply wrap it in plastic and place it in the fridge or freezer.
- Use the refrigerator if you’ll be baking the cookies in a few days.
- Use the freezer if it’ll be a week or longer.
- Don’t rush the process. Ensure your cookies are completely cooled before you dip them in chocolate. If they aren’t, the chocolate won’t be neat.
Topping Ideas
Want to add a little extra pizzazz to your chocolate-dipped shortbread cookies? Then, toppings are the way to go!
Here are a few of my favorite options:
- Broken pretzel bits
- Broken peppermints
- Coarse sea salt
- Shredded coconut
- Powdered sugar
- Sprinkles (These are a great way to make the cookies holiday-specific.)
- Edible glitter (Another great way to make them festive.)
- Crushed nuts
- Drizzled sauce
- Toffee chunks
- Candied ginger
Honestly, you’re limited only by your imagination and taste buds. Go wild!
I’ve even had friends who used jalapeño salt, espresso beans, and dried fruit!
More Cookies You’ll Love
Linzer Cookies
Banana Pudding Cookies
Waffle Cookies
Chocolate Crinkle Cookies
Pumpkin Cookies with Cream Cheese Frosting
Chocolate-Dipped Shortbread Cookies
24-36
servings30
minutes20
minutes300
kcalIs there anything better than buttery shortbread? Yes, these chocolate-dipped shortbread cookies! They’re light, sweet, crumbly, and oh-so-chocolatey.
Ingredients
1 cup butter
1/2 cup sugar, plus more for rolling
2 cups flour
1 teaspoon vanilla
6 ounces chocolate chips, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175°C) and line a cookie sheet with parchment paper.
- Combine the butter and sugar until light and fluffy. Then, add vanilla and stir.
- Add the flour to the butter-sugar mixture and gently mix until it’s almost incorporated. It should be slightly shaggy (not smooth).
- Pour the dough onto a lightly floured surface and gently press it until it comes together.
- Portion the dough into 1/2-inch balls and roll them in sugar, coating them well. Then, place them an inch apart on the baking sheet.
- Flatten the dough balls slightly with a fork or the bottom of a glass.
- Bake for 12 to 15 minutes, but check them after 10 minutes. When ready, they should be very lightly golden at the edges with a puffy middle.
- Remove the baking sheet from the oven and let them cool for 5 minutes. Then, transfer the cookies from the baking sheet to a wire rack and let them cool completely.
- When the cookies are cold, slowly melt the chocolate (30-second intervals in the microwave or on the stove) until smooth and shiny.
- Carefully dip half of each cookie into the melted chocolate, letting the excess drip off before placing them on a fresh baking sheet with parchment paper.
- Add any extras (chocolate shavings, sprinkles, etc.), then leave the cookies to cool. Place them in the fridge for 10 to 30 minutes to allow the chocolate to harden. Serve, and enjoy!
