There’s something irresistible about a buttery, melt-in-your-mouth shortbread cookie—especially when it’s dipped in silky, rich chocolate! These Chocolate Dipped Shortbread Cookies are the perfect blend of crisp, crumbly goodness and decadent sweetness. Whether you’re making them for the holidays, a special occasion, or just because you deserve a treat, trust me, this recipe is one to keep.
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Picture this: golden, buttery shortbread with that classic snap, half-coated in smooth, glossy chocolate and maybe even sprinkled with a little sea salt or chopped nuts. They’re elegant, simple, and downright addictive. And the best part? They’re incredibly easy to make with just a few basic ingredients!
Why You’ll Love Chocolate Dipped Shortbread Cookies
Buttery & Crisp: The perfect balance of rich, buttery flavor with a delicate crunch.
Easy to Make: Just a handful of pantry staples and minimal prep time.
Perfect for Gifting: These cookies look stunning in a treat box or cookie tin!
Customizable: Sprinkle with nuts, coconut, or festive decorations for any occasion.
Make-Ahead Friendly: They store beautifully, so you can enjoy them anytime.
Ingredients in Chocolate Dipped Shortbread Cookies
Butter: The key to a rich, melt-in-your-mouth texture. Use high-quality butter for the best flavor.
Sugar: Granulated sugar sweetens the cookies just enough while keeping them crisp.
Vanilla Extract: A touch of vanilla enhances the buttery flavor.
Flour: All-purpose flour provides the perfect structure for shortbread.
Salt: Just a pinch balances the sweetness and deepens the flavor.
Chocolate: Melted dark, milk, or white chocolate for dipping—choose your favorite!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough: In a large mixing bowl, beat the butter and sugar together until light and creamy. Add the vanilla extract and mix until combined.
Add the Dry Ingredients: Gradually mix in the flour and salt until a soft dough forms. If the dough is too crumbly, knead it gently with your hands.
Roll & Cut: Roll out the dough on a lightly floured surface to about ¼-inch thickness. Use a cookie cutter or knife to shape the cookies.
Bake to Perfection: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Let them cool completely.
Melt the Chocolate: In a microwave-safe bowl, melt the chocolate in 30-second intervals, stirring between each, until smooth.
Dip & Decorate: Dip half of each cooled cookie into the melted chocolate and place on a parchment-lined tray. Sprinkle with sea salt, chopped nuts, or sprinkles if desired.
Let Set & Enjoy: Allow the chocolate to fully set at room temperature or in the fridge before serving.
How to Serve Chocolate Dipped Shortbread Cookies
With Coffee or Tea: These cookies are the perfect companion to a hot cup of coffee or tea.
Holiday Cookie Platters: Arrange them on a festive platter for an elegant holiday treat.
As a Gift: Package them in a beautiful tin or box for a homemade gift.
Drizzled with Extra Chocolate: If dipping isn’t enough, add a drizzle of contrasting chocolate for a fancy touch.
Additional Tips
Chill the Dough: If your dough is too soft, chill it for 30 minutes before rolling.
Use High-Quality Chocolate: The better the chocolate, the better the flavor!
Make Ahead: Store baked cookies in an airtight container for up to a week or freeze for longer storage.
No Cookie Cutter? Simply shape the dough into a log, chill, and slice for easy round cookies.
FAQ
Q1: Can I use salted butter instead of unsalted?
A1: Yes, but reduce the added salt to balance the flavor.
Q2: What’s the best way to melt chocolate?
A2: The microwave in short bursts or a double boiler works best.
Q3: Can I make these cookies gluten-free?
A3: Yes! Swap all-purpose flour with a good-quality gluten-free flour blend.
Q4: How do I store these cookies?
A4: Keep them in an airtight container at room temperature for up to a week.
Q5: Can I freeze these cookies?
A5: Absolutely! Freeze baked cookies for up to 3 months.
Q6: What type of chocolate works best?
A6: High-quality dark, milk, or white chocolate—whichever you prefer!
Q7: How do I get a smooth chocolate dip?
A7: Stir in a teaspoon of coconut oil or shortening to melted chocolate for a glossy finish.
Q8: Can I add flavors to the shortbread?
A8: Yes! Try adding orange zest, almond extract, or espresso powder for a twist.
Q9: What decorations can I use?
A9: Crushed nuts, shredded coconut, edible glitter, or festive sprinkles all work great.
Q10: Can I double the recipe?
A10: Definitely! Just bake in batches if needed.
Final Thoughts
These Chocolate Dipped Shortbread Cookies are simple yet sophisticated, perfect for any occasion. Whether you enjoy them as an afternoon treat, a holiday favorite, or a homemade gift, they’re sure to be a hit.
Print
Chocolate Dipped Shortbread Cookies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Dipped Shortbread Cookies are a delectable treat that combines buttery, crumbly shortbread with a rich chocolate coating. Inspired by European-style cookies, they are perfect for any occasion whether you’re enjoying a cup of tea or serving guests at a party. Easy to make, these cookies are sure to be a crowd-pleaser!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup + 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 tsp salt
- 6 oz chocolate
Instructions
- Cream Butter & Sugar – In a large mixing bowl, cream the butter and sugar together. Add the vanilla extract and mix until combined.
- Add Flour & Salt – Stir in the flour and salt until the dough becomes crumbly.
- Form Dough – Press the dough together into a ball using your hands. Wrap it in parchment or wax paper and refrigerate for 1 hour.
- Preheat Oven – Preheat your oven to 350°F (177°C).
- Shape Cookies – Remove the dough from the fridge and shape it into a rectangular block. Use a pastry cutter to slice the dough into ½-inch thick cookies.
- Bake – Place the cookies 2 inches apart on a parchment-lined baking sheet and bake for 20 minutes or until golden.
- Cool Cookies – Let the cookies cool on a baking rack for 15-20 minutes.
- Melt Chocolate – Chop the chocolate into small pieces and melt it in a saucepan over low heat, stirring continuously.
- Dip Cookies – Once the chocolate is melted, transfer it to a deep ramekin. Dip each cookie into the melted chocolate and place them on a plate lined with wax paper.
- Chill – Refrigerate the cookies for 20 minutes to allow the chocolate to harden.
- Serve & Enjoy – Once the chocolate is set, serve and enjoy these delicious shortbread cookies!
Notes
- For an extra touch, you can sprinkle the chocolate-dipped cookies with a pinch of sea salt before chilling for added flavor contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 188
- Sugar: 10g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg