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Chocolate Dipped Shortbread Cookies Recipe
Bake buttery chocolate dipped shortbread cookies at home with step-by-step instructions and pro tips for perfect texture.
Chocolate-dipped shortbread cookies are crisp, buttery biscuits made from a simple dough of unsalted butter, sugar, vanilla, and all-purpose flour that is chilled, shaped, and baked until just golden around the edges. Once cooled, each cookie is partially coated in melted semi-sweet or dark chocolate, creating a thin shell that contrasts the delicate crumb of the shortbread. Optional garnishes—such as crushed nuts, flaked sea salt, or festive sprinkles—add texture and visual appeal. Appreciated for their balance of rich butter flavor and subtle sweetness, these cookies are popular on holiday dessert trays, at cookie exchanges, and as an elegant accompaniment to coffee or tea year-round.
Chocolate Dipped Shortbread Cookies Recipe
The dough comes together in one bowl from four pantry staples, then adapts to any cutter or press you own—stars for holidays, hearts for Valentine’s, or simple rectangles for everyday snacking. Because the finished cookies stay crisp for weeks under their chocolate seal, they’re perfect for gifting, shipping, or prepping ahead of a busy season.
Prep Time
110 minutes
110 minutes
Cook Time
17 minutes
17 minutes
Total Time
127 minutes
127 minutes
Ingredients
Unsalted butter – 1 cup (226 g), softened
- Confectioners’ (powdered) sugar – ½ cup (60 g)
- Pure vanilla extract – 1 teaspoon
- All-purpose flour – 2¼ cups (281 g)
- Fine sea salt – ¼ teaspoon
- Semisweet or bittersweet chocolate (chips or chopped) – 8 oz (about 1½ cups), melted for dipping
- Coconut oil or vegetable shortening – 1 teaspoon (optional, to thin the chocolate)
- Festive sprinkles or flaky sea salt – as desired (optional garnish)
Method
Preheat the oven to 350°F
- Line baking sheets with parchment paper
- Beat softened butter with powdered sugar until creamy
- Mix in vanilla extract until combined
- Whisk flour and salt together in a separate bowl
- Gradually work flour mixture into butter mixture until dough forms
- Gather dough into a disk and wrap it in plastic wrap
- Chill dough in the refrigerator for 30 minutes
- Lightly flour a clean work surface
- Roll chilled dough to about 1/4 inch thickness
- Cut dough into rectangles or desired shapes with a cookie cutter
- Transfer cut cookies to prepared baking sheets, spacing them 1 inch apart
- Refrigerate unbaked cookies for 10 minutes to prevent spreading
- Bake cookies in the preheated oven until edges are lightly golden, about 12 minutes
- Let cookies cool on the baking sheets for 5 minutes
- Move cookies to a wire rack and cool completely
- Place chopped chocolate in a heatproof bowl
- Set the bowl over a pan of simmering water to create a double boiler
- Stir chocolate until melted and smooth
- Remove bowl from heat and let chocolate cool slightly
- Dip one end of each cooled cookie into melted chocolate, allowing excess to drip off
- Arrange dipped cookies on parchment-lined trays
- Sprinkle optional decorations such as crushed nuts or sprinkles onto wet chocolate
- Let chocolate set at room temperature until firm or refrigerate briefly to speed setting
- Store finished cookies in an airtight container at room temperature
Nutrition (whole recipe)
Calories
4025 kcal Protein
46 g Fat
255 g Carbs
436 g Fiber
24 g Sugar
191 g
4025 kcal Protein
46 g Fat
255 g Carbs
436 g Fiber
24 g Sugar
191 g
Notes
Opt for European-style butter for deeper flavor, and stop mixing the moment the dough comes together—overworking develops gluten and steals tenderness. After cutting, chill the shapes 10 minutes to preserve sharp edges, then stir 1 teaspoon neutral oil into the melted chocolate for a flawless, glossy set that resists bloom in storage.
why this recipe
These chocolate dipped shortbread cookies are worth every moment in the kitchen because they marry buttery, melt-in-your-mouth texture with a glossy cloak of rich chocolate, transforming a classic treat into something undeniably elegant. The dough comes together with just a handful of pantry staples, yet bakes into delicate, crumbly crescents that feel straight from a patisserie. A quick dip in silky melted chocolate adds both visual allure and a satisfying snap, elevating each bite into a balanced harmony of sweet, salty, and deeply cocoa-laden flavors. Perfect for gifting or savoring with an afternoon coffee, this recipe delivers bakery-quality results without fuss, proving that simple techniques and quality ingredients can create unforgettable moments of indulgence.
FAQs
FAQ acf
Frequently Asked Questions
Can I make the dough or baked cookies ahead of time and freeze them?
Yes. The unbaked shortbread dough freezes well for up to 2 months—shape it into a disk (or cut-out shapes), wrap tightly, and thaw overnight in the refrigerator before baking. Fully baked, undecorated cookies can also be frozen for 1–2 months; thaw at room temperature, then dip in fresh melted chocolate so the coating stays glossy.
Can I substitute a 1:1 gluten-free baking flour for the all-purpose flour to make these cookies gluten-free?
Yes—an all-purpose style 1:1 gluten-free baking blend (one that already includes xanthan gum) can replace the wheat flour without other changes. Expect the dough to be a touch more fragile, so keep it well-chilled and handle it gently; bake just until the edges color to preserve the tender, buttery texture.
Can I flavor the shortbread dough with citrus zest or warm spices without changing its texture?
Yes—adding up to 1 tablespoon of finely grated citrus zest or ½ teaspoon of ground warm spices (e.g., cinnamon, cardamom) will infuse flavor without altering the dough’s structure. Fold the zest or spices in with the sugar–butter mixture before the flour is added so they distribute evenly.