These chocolate dipped shortbread cookies are the ultimate treat. After a dozen test batches (yes, a dozen), I’ve perfected this recipe to give you the most irresistibly tender cookie with just the right snap. Trust me, they’re so good, you’ll want to double the batch—because they disappear fast.
These cookies are perfect for Holiday Gift Boxes, served with hot chocolate, or made extra rich by dipping in a chocolate ganache!
Why You’ll Love This Recipe
- Perfect for Gifting – These cookies look and taste fancy, making them ideal for holiday gifts, party favors, or cookie swaps.
- Simple Ingredients – With just a handful of pantry staples, this recipe is easy and budget-friendly.
- Customizable – You can add sprinkles, drizzle with white chocolate, or even dip them halfway for a bakery-style finish.
- Make-Ahead Friendly – Shortbread stays fresh for days, so you can prepare them in advance for events or gatherings.
These Shortbread Cookies are the best of the best. I tested so many variations (my kitchen basically became a cookie lab) to make sure they’re foolproof. Buttery, melt-in-your-mouth perfection with a layer of chocolate that takes them to a whole new level—it doesn’t get better than this.
The best part? They’re freezer-friendly, which makes them perfect for holiday prep or last-minute dessert emergencies. They’re easy enough for an everyday treat but fancy enough to impress on a cookie platter. Trust me, this recipe’s a keeper.
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Ingredients You’ll Need
With just a handful of simple ingredients, these cookies come together effortlessly. Each one plays a key role in creating that perfect buttery texture and flavor. Let’s break it down:
- Butter: Use unsalted butter for better control over the saltiness. Make sure it’s softened, not melted, for that tender, crumbly texture.
- Powdered Sugar: This is the secret to a smooth and delicate cookie. I tested granulated sugar, but powdered gives the perfect melt-in-your-mouth finish.
- Vanilla or Almond Extract: Both work beautifully, but almond extract adds a slightly nutty twist that’s perfect for holiday vibes.
- Flour: All-purpose flour is the star here. Be sure to measure it correctly (spoon and level, no scooping!) to avoid a dry dough.
- Chocolate for Dipping: Use a good-quality chocolate that melts smoothly. Adding a teaspoon of shortening or coconut oil can help give it that glossy, bakery-style finish.
Each ingredient brings its A-game to create the best shortbread cookies that are as easy to make as they are to enjoy!
Variations
One of the best things about these Shortbread Christmas Cookies is how versatile they are. You can easily tweak the recipe to match your mood, the season, or whatever’s in your pantry. Here are a few fun ideas to try:
- Sprinkle Party: Add a pop of color by dipping the cookies in chocolate and sprinkling them with festive holiday sprinkles, crushed candy canes, or even edible glitter.
- Citrus Twist: Swap the vanilla extract for orange or lemon extract and add a teaspoon of fresh zest to the dough for a bright, zippy flavor.
- Nutty Delight: Mix finely chopped almonds, pecans, or hazelnuts into the dough, or sprinkle them on top of the chocolate before it sets.
- Double Chocolate: Use a mix of dark and white chocolate for dipping or drizzle one over the other for a marbled look.
- Espresso Kick: Add ½ teaspoon of espresso powder to the dough for a subtle coffee flavor that pairs beautifully with the chocolate.
These cookies are like a blank canvas for your creativity—so have fun experimenting and make them your own!
Chocolate Dipped Shortbread Cookies
Making these easy shortbread cookies is as simple as it gets! Follow these easy steps:
- Preheat and prep. Preheat your oven to 325°F and line two baking sheets with parchment paper.
- Mix the dough. Combine butter, sugar, vanilla, and flour in a stand mixer until crumbly but cohesive when pressed.
- Roll and cut. Roll the dough between parchment paper to about 1/3-1/2-inch thick, then cut into shapes and place on baking sheets.
- Bake. Bake for 12-15 minutes, just until the bottoms are lightly golden.
- Dip in chocolate. Melt chocolate in the microwave and dip half of each cookie. Let them set on parchment for about 20 minutes.
That’s it—perfect shortbread with a chocolatey twist!
Storage and Freezing Instructions
Storing: Keep your Chocolate Dipped Shortbread Cookies fresh by storing them in an airtight container at room temperature for up to 1 week. To prevent sticking, layer parchment paper between the cookies if they’re stacked.
Freezing: These cookies freeze beautifully! Once the chocolate is fully set, place them in a single layer on a baking sheet and freeze until firm (about 1 hour). Then transfer to an airtight container or freezer bag, layering parchment between cookies to avoid sticking. They’ll stay fresh for up to 3 months.
Thawing: Let the cookies sit at room temperature for about 15-20 minutes before serving—they’ll taste just as delicious as the day you made them! Perfect for prepping ahead during the busy holiday season.
Tips for Success:
Chill the Dough (Optional): If your dough feels too soft to handle, chill it for 10-15 minutes before rolling to make cutting easier.
Use Light-Colored Baking Sheets: Dark sheets can cause uneven baking or over-browning on the bottoms of the cookies.
Prevent Overbaking: Remove the cookies as soon as the bottoms start to turn golden brown to keep them tender.
Dip Only Cooled Cookies: Make sure the cookies are completely cool before dipping to prevent the chocolate from sliding off.
Decorate While Wet: Add sprinkles, crushed nuts, or other toppings immediately after dipping for better adhesion.
Work Quickly with Chocolate: Chocolate can harden quickly, so have everything ready before you start dipping.
Use Parchment Paper: Always place dipped cookies on parchment to prevent sticking and make cleanup a breeze.
Helpful FAQs
No worries! This dough is supposed to look crumbly in the mixer. Grab a handful and squeeze it—if it holds its shape, you’re good to go. If it’s too dry, you can mix in 1-2 teaspoons of milk or water until it comes together.
Yes, but reduce or omit any additional salt in the recipe. Salted butter will slightly alter the flavor but still works great.
The bottoms should be a light golden brown, and the tops will look set but not overly browned. Overbaking can make them too crisp, so keep an eye on them around the 12-minute mark.
Not necessarily. If your kitchen is warm and the dough feels sticky, a quick 10-15 minute chill can make it easier to roll and cut.
Of course! Any shape works, but keep in mind that smaller, thinner cookies may bake faster, so watch them closely.
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Easy Shortbread Cookies
Ingredients
- 1 cup butter
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla or almond extract
- 1/4 teaspoon salt optional
- 2 cups all-purpose flour
- ¾ cup chocolate or chocolate chips for dipping
Instructions
- Set your oven to 325°F and line two lightly colored baking sheets with parchment paper. This ensures the cookies bake evenly and won’t stick.
- In the bowl of a stand mixer, combine the butter, powdered sugar, vanilla (or almond extract), salt (if using) and flour. Start mixing on low speed until the dough looks crumbly. Don’t worry—it’s supposed to look like crumbs! Test the dough by squeezing a handful. If it holds together, it’s ready. (Pro tip: Fluff your flour with a spoon before measuring to ensure accuracy.)
- Form the dough into a ball and roll it out between two sheets of parchment paper to about 1/3 to 1/2-inch thick. Use a 3-inch cookie cutter to cut the cookies. Place them on the prepared baking sheets, spacing them about 1 inch apart.
- Bake the cookies for 12 minutes, or until the bottoms are just barely golden brown. Avoid overbaking to keep them tender. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Melt your chocolate in a microwave-safe bowl, heating in 15-20 second intervals and stirring in between to prevent burning. If the chocolate is too thick, stir in a teaspoon of shortening or coconut oil to thin it out.
- Dip half of each cooled cookie into the melted chocolate and set them on a parchment-lined tray. Let the cookies sit for about 20 minutes, or until the chocolate is completely firm to the touch.
Nutrition
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