Chocolate Dipped Shortbread Cookies
Chocolate Dipped Shortbread Cookies are simple, buttery, and the perfect accompaniment to coffee or tea. Make the dough in advance and then freeze for later! These buttery cookies are great for the holiday season too.
Dipped Cookies
We love a buttery shortbread cookie and these do not disappoint. Modeled after Ina Garten’s 4-ingredient cookies, these use a few extra ingredients and are still buttery and delicious. I recommend enjoying this crumbly cookie with a cup of coffee, tea, or a hot chocolate!
Why We Love These Cookies:
- JUST SEVEN INGREDIENTS – These chocolate-dipped shortbread cookies cookies use just seven simple ingredients that are easily found in most grocery stores.
- PREP AHEAD – These cookies are easy to prep ahead. You can freeze the dough logs or the baked and dipped cookies.
- SLICE-N-BAKE – I love easy slice-n-bake cookies and you’re going to love making these like we do. Make sure you roll the dough out carefully to ensure round cookies. A cookie cutter is not required for this recipe.
- VARIOUS WAYS TO DECORATE – We chocolate lovers enjoy them dipped but you can decorate these classic shortbread cookies in a variety of ways. These are stunning for holiday cookie exchanges!
Ingredients Used for Homemade Shortbread Cookies:
- Unsalted Butter
- Brown Sugar
- Large Egg
- Vanilla Bean Paste – or use pure vanilla extract
- All-Purpose Flour
- Kosher Salt
- Bittersweet Chocolate – While we use dark chocolate, white chocolate or milk chocolate would be nice too. You can even use almond bark.
- Optional – Add toppings like festive holiday sprinkles or any sprinkles of your choice!
How to make Chocolate Dipped Shortbread Cookies:
Just a few simple steps to make the best shortbread cookies recipe.
Step 1
Cream butter and sugar. In the bowl of a large standing mixer, combine the softened butter and brown sugar. Use the paddle attachment, start mixer on low, and cream the butter and sugar until light and creamy.
Step 2
Add egg and vanilla. Then add the egg and vanilla bean paste and mix again.
Step 3
Add flour and salt. Finally, add the flour and kosher salt and mix until just combined.
Step 4
Roll the dough. Remove the shortbread cookie dough to a cutting board and cut in half. Then roll out each half into an oblong log, about 2.5-3 inches wide.
Step 5
Chill. Wrap each log of shortbread dough in cling wrap and refrigerate for at least an hour or overnight.
Step 6
Prep. When ready to bake, preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.
Step 7
Slice dough. Use a sharp knife to slice the dough into 1/4-inch thickness. Place eight dough rounds on each baking sheet.
Step 8
Bake. Bake shortbread cookies for approximately 15 minutes, or until the edges are golden brown.
Step 9
Cool. Let the cookies sit on pans for five minutes before transferring to a wire rack.
Step 10
Dip in chocolate. Melt the chocolate bars in a heatproof bowl at 50% power in the microwave until soft and creamy. Then dip half of the cookies in the melted chocolate and set on baking sheets lined with parchment paper or wax paper. Add a pinch of salt or other toppings of your choice.
Store leftover cookies in an airtight container. These store well on the counter for several days and freeze nicely too. You can also wait to add the chocolate coating later.
Recipe FAQs:
According to Wikipedia, shortbread is a Scottish biscuit traditionally made from one part white sugar, two parts butter, and three parts flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Slice-and-bake cookies are a type of cookie dough that is prepared in a log or roll shape, chilled or frozen until firm, and then sliced into individual rounds before baking. The dough is typically shaped into a cylindrical form, wrapped in plastic wrap or parchment paper, and refrigerated or frozen until it becomes firm enough to slice.
Shortbread cookies traditionally do not contain a leavening agent, such as baking powder or baking soda, because their characteristic texture relies on a high fat-to-flour ratio and the absence of leavening agents. The main ingredients in shortbread are typically butter, sugar, and flour.
The goal with shortbread is to achieve a delicate, melt-in-your-mouth quality, and the simplicity of the ingredients and preparation contributes to the unique characteristics of this classic cookie.
Other Holiday Treats:
What are your favorite flavors for holiday baking? I’ve got a few more in mind for you if you are planning to make a variety.
- CANDIES – Homemade Toffee or Peanut Butter Balls
- COOKIES – Snickerdoodle Cookies, Monster Cookies, or Chocolate Cut-Out Cookies
- GINGERBREAD TREATS – Easy Gingersnap Cookies or Gingerbread Truffles
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Chocolate Dipped Shortbread Cookies Recipe
Ingredients
- 1 cup unsalted butter – at room temperature
- 1 cup brown sugar
- 2 teaspoons pure vanilla bean paste (linked in blog post) – or use any good quality vanilla
- 1 large egg – at room temperature
- 1 1/4 teaspoon kosher salt
- 2 2/3 cup all-purpose flour
- 8 oz. semisweet chocolate bar (like Baker’s) – chopped and melted
- extra sugar sprinkle before baking
- sprinkle of kosher salt after dipping in chocolate
Instructions
- Cream butter and sugar. In the bowl of a large standing mixer, combine the softened butter and brown sugar. Use the paddle attachment, start mixer on low, and cream the butter and sugar until light and creamy.1 cup unsalted butter, 1 cup brown sugar
- Add egg and vanilla. Then add the egg and vanilla bean paste and mix again.1 large egg, 2 teaspoons pure vanilla bean paste (linked in blog post)
- Add flour and salt. Finally, add the flour and kosher salt and mix until just combined.2 2/3 cup all-purpose flour, 1 1/4 teaspoon kosher salt
- Roll the dough. Remove the shortbread cookie dough to a cutting board and cut in half. Then roll out each half into an oblong log, about 2.5-3 inches wide.
- Chill. Wrap each log of shortbread dough in cling wrap and refrigerate for at least an hour or overnight.
- Prep. When ready to bake, preheat oven to 350 degrees. Prepare two baking sheets with parchment paper.
- Slice dough. Use a sharp knife to slice the dough into 1/4-inch thickness. Place eight dough rounds on each baking sheet.
- Bake. Bake shortbread cookies for approximately 15 minutes, or until the edges are golden brown.
- Cool. Let the cookies sit on pans for five minutes before transferring to a wire rack.
- Dip in chocolate. Melt the chocolate bars in a heatproof bowl at 50% power in the microwave until soft and creamy. Then dip half of the cookies in the melted chocolate and set on baking sheets lined with parchment paper or wax paper. Add a pinch of salt or other toppings of your choice.8 oz. semisweet chocolate bar (like Baker’s), extra sugar sprinkle before baking, sprinkle of kosher salt after dipping in chocolate
Notes
- Always use room temperature butter for these cookies.
- Refrigerate for at least an hour before baking.
- Roll dough into a log for easy slicing.
- You can easily freeze this dough, for up to three months, and make at a later date.
- Baked cookies stay fresh on the counter for up to three days.
- Use Baker’s or Ghirardelli chocolate, for best results.
here I am commenting for suebees third annual cookie contest! these shortbread cookies are super fire and really easy to bake. Perfect for the holidays 🤩🌈
Yay! Thanks Kirsten!
here I am commenting for suebees third annual cookie contest! these shortbread cookies are super fire and really easy to bake. perfect for the holidays 🙂
These cookies look so delicious! Perfect for Christmas!
Thanks Natalie! I hope you make them! 🙂
Amazing taste and hard to believe it only has 7 ingredients. This cookie is amazing anytime, but awesome during the holiday time. What a great idea for Holiday parties!