Chocolate dipped shortbread cookies are delightful. Buttery, creamy shortbread meets velvety chocolate making these irresistibly delicious cookies. Each bite is a perfect blend of crisp, melt-in-your-mouth cookie texture and rich, smooth chocolate, making these cookies the best classic treat for the holidays.
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Are you looking for more incredible Christmas cookies? Try these browned butter snickerdoodles, this super-easy graham cracker toffee recipe, these brownie-like chocolate crinkle cookies, or these mouth-watering whipped shortbread cookies!
Why You'll Love This Recipe
- It is easy to make and requires minimal ingredients.
- Dipping classic shortbread cookies in melted chocolate is next-level delicious. Chocolate pairs perfectly with the melt-in-your-mouth consistency of shortbread cookies!
- These shortbread cookies are made without cream of tartar.
- Chocolate dipped shortbread cookies are perfect to take to a cookie exchange or to add to a Christmas cookie box.
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Chocolate Dipped Shortbread Cookie Ingredients
- Powdered Sugar - Powdered sugar is also known as icing sugar or confectioners' sugar.
- Vanilla Extract - Vanilla extract can be substituted for almond extract to make almond shortbread cookies.
- Chocolate - We use Hershey's dark chocolate chips in this recipe but any chocolate chips will work.
A full ingredient list with the exact quantities can be found in the recipe card below.
Recipe Variations
- Shortbread Cookies - These shortbread cookies are very similar to our viral whipped shortbread cookies. The only difference is that these cookies can be rolled and shaped whereas the whipped shortbread is pressed and topped with glace cherries.
- Almond Shortbread - Make these almond shortbread cookies by substituting the vanilla extract for almond extract. Decorate the cookies with chocolate and some shaved almond pieces instead of sprinkles.
- Gluten Free - Use a 1 to 1 gluten-free flour mix in place of the all-purpose flour and ensure that all other ingredients come from a gluten-free facility.
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How to Make Chocolate Dipped Shortbread Cookies
- In a medium-sized mixing bowl, sift together flour, powdered sugar, and cornstarch.
- In the bowl of a stand mixer with the paddle attachment, roughly beat up the butter, just for a couple of seconds to break it up. Add half of the dry ingredients and mix for 1 minute, until all the dry bits are mixed in, scraping down the sides of the bowl as needed.
- Add remaining dry ingredients and vanilla and mix until combined. To test if the dough is ready, pick up a clump with your fingers and squish it. It should stay together and not crumble. Gather the dough together into a ball, wrap it in saran wrap and chill it in the refrigerator for 20 minutes.
- Lightly sprinkle a large work surface with flour and roll the dough out into a large rectangle. The dough should be about ¼" thick, no thinner. Cut the cookies into rectangles, making about 28 cookies.
You can use cookie cutters to cut the cookies into fun Christmas shapes.
- Transfer the cookies to a cookie sheet and chill in the refrigerator again for 30 minutes before baking. Bake chilled cookies for 10-11 minutes until the bottoms are very lightly golden brown. Transfer cookies to a cooling rack.
- Dip shortbread cookies in melted chocolate and decorate with sprinkles. Place the chocolate dipped shortbread cookies onto parchment paper and chill for 30 minutes or until the chocolate has fully hardened.
Expert Tips for Success
- Keeping the cookie dough cool is key. If the dough is too warm the butter will melt, causing the shortbread cookies to spread and burn.
- Don't overbeat the butter. Beat the butter just to break it up into rough pieces. Overmixing the butter will cause the flour to absorb the butter and could cause the shortbread to spread.
- While delicious, dipping the shortbread cookies in chocolate is not necessary. They can be enjoyed plain as classic shortbread cookies or can be decorated with royal icing for an extra fun and fancy cookie.
Frequently Asked Questions
Do not overmix the dough, overmixing causes shortbread cookies to be tough. The addition of cornstarch in the cookies ensures that they are smooth and have that classic "melt in your mouth" consistency.
The main culprit of shortbread cookies spreading is that the dough was too warm during some point of preparation. It is very important to take the time to let the dough chill in between steps. If you are short on time, use the freezer to get the dough chilled faster.
Chocolate dipped shortbread cookies can be stored in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 2 weeks or frozen for up to 2 months.
More Magical Christmas Cookie Recipes
These Christmas cookies are a part of our 12 Days of Christmas Series - Season 1. Don't miss Day 3: Grandma's Classic Butter Tarts! 🎄
If you made these Chocolate Dipped Shortbread Cookies or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Chocolate Dipped Shortbread Cookies
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Print Recipe Pin RecipeIngredients
- 2 ¾ cups All Purpose Flour + 1-2 tablespoon for rolling
- 1 cup Powdered Sugar
- ⅓ cup Cornstarch
- 1 ½ cups Butter softened
- 2 teaspoons Pure Vanilla Extract
- 2 cups Chocolate Chips
- 2 teaspoons Coconut Oil optional
- Sprinkles or Turbinado Sugar for decorating (optional)
Instructions
- Preheat the oven to 350°F.
- In a medium-sized bowl sift together flour, powdered sugar, and cornstarch. In the bowl of a stand mixer with the paddle attachment add the butter. On medium speed, beat the butter until it has just began to break up. Do not overmix the butter.
- Add half of the dry ingredients to the butter in the mixer. Mix for 1 minute until a sticky dough forms. Scrape down the sides of the bowl and add in the remaining dry ingredients. Beat on medium speed for another minute until a thick dough forms. The dough may be a little crumbly, but to test it, pinch a piece of it between two fingers, if it sticks together, it is ready to go! Gather the cookie dough and form it into a ball. Cover with plastic wrap and chill the dough in the refrigerator for 20 minutes.
- Lightly dust a large surface with flour and roll out the dough to ½"-¼" thick. Cut the dough into large rectangles or use a cookie cutter to cut it into shapes. Place the cut dough on a cookie sheet, leaving 1"-2" in between each cookie. Chill the cookies for 30 minutes in the refrigerator before baking. Bake chilled cookies for 10-11 minutes, until the bottoms start to lightly brown. Transfer cookies to a wire cooling rack to cool completley.
- In a small microwave-safe bowl, melt the chocolate with the coconut oil in 30-second increments until smooth. Dip the shortbread cookies into the chocolate and place them on a tray lined with parchment paper. Decorate with sprinkles and let the cookies chill for an additional 30 minutes in the refrigerator until the chocolate is fully set.
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Notes
- Keeping the cookie dough cool is key. If the cookie dough is too warm the butter will melt, causing the shortbread cookies to spread.
- Do not skip any of the chilling steps, if you are pressed for time use the freezer to speed up the chilling process.
- Don't overbeat the butter. Beat the butter just to break it up into rough pieces. Overmixing the butter will cause the flour to absorb the butter and could cause the shortbread to spread.
- While delicious, dipping the shortbread cookies in chocolate is not necessary. They can be enjoyed plain as classic shortbread cookies or can be decorated with royal icing for an extra fun cookie.
- Chocolate dipped shortbread cookies can be stored in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 2 weeks or frozen for up to 2 months.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
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