Easy Shortbread Cookies

These Chocolate Dipped Shortbread Cookies are buttery, crisp, and dipped in rich chocolate for the ultimate treat. Perfect for holidays, gifting, or anytime snacking, this no-fail recipe is easy to make and freezer-friendly for all your dessert emergencies!

Course Dessert

Cuisine American

Keyword cookies, shortbread

Prep Time 20

Cook Time 15

Servings Cookies

Calories 149kcal

Author Jesseca

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.

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