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Cocoa Shortbread Finger Cookies Recipe
Bake cocoa shortbread fingers coated in fine cocoa powder; a buttery, crumbly treat ready in under an hour with pantry staples.
Cocoa-Dusted Shortbread Fingers are a simple yet indulgent take on traditional Scottish shortbread, characterized by their crisp, buttery crumb and delicate coating of unsweetened cocoa powder. The dough is prepared from a classic ratio of all-purpose flour, cold butter, and granulated sugar—often enhanced with vanilla extract or a pinch of salt—then pressed into a slab, baked until pale golden, and cut into slender “finger” shapes. Once cooled, the pieces are dusted with a fine layer of cocoa, adding subtle chocolate bitterness that balances the cookie’s rich sweetness. These shortbread fingers are typically served alongside coffee or tea, included in holiday cookie assortments, or offered as an elegant after-dinner bite throughout the year.
Cocoa Shortbread Finger Cookies Recipe
Ready in under 15 minutes of hands-on time and built entirely from pantry staples, these shortbread fingers are ideal for spontaneous baking. Their sturdy shape travels well in gift tins or lunchboxes, and the recipe scales effortlessly for big-batch holiday prep.
Prep Time
40 minutes
40 minutes
Cook Time
33 minutes
33 minutes
Total Time
73 minutes
73 minutes
Ingredients
Unsalted butter, softened – 14 tbsp
- Confectioners’ (powdered) sugar, sifted – ⅔ cup
- Pure vanilla extract – 1 tsp
- Fine sea salt – ¼ tsp
- Unbleached all-purpose flour – 2 cups
- Unsweetened Dutch-process cocoa powder, plus extra for dusting – 2 tbsp
- Optional confectioners’ sugar (to mix with cocoa for a lighter dust) – 1 tbsp
- Optional instant espresso powder (boosts chocolate depth) – pinch
- Optional flaky sea salt (finishing sprinkle) – to taste
- Optional melted dark or white chocolate (for drizzle) – 2 oz
Method
Preheat the oven to 325 °F
- Lightly butter a 9-by-13-inch baking pan
- Line the pan with parchment paper, leaving overhang on the long sides
- Butter the parchment paper
- Whisk flour, unsweetened cocoa powder, and salt in a medium bowl until evenly blended
- Beat softened butter and confectioners’ sugar in a large bowl until pale and fluffy
- Beat in the vanilla extract until fully incorporated
- Add the flour mixture to the butter mixture
- Mix on low speed just until a cohesive dough forms
- Transfer the dough to the prepared pan
- Press the dough evenly into the pan, smoothing the surface
- Prick the dough all over with a fork
- Refrigerate the pan until the dough is firm, about 20–30 minutes
- Bake the dough until the center feels set and the edges darken slightly, 30–35 minutes
- Set the pan on a wire rack
- While the shortbread is still hot, cut it into narrow finger-shaped bars
- Let the shortbread cool completely in the pan
- Lift the cooled shortbread out of the pan using the parchment overhang
- Separate the bars along the cut lines
- Dust the tops of the bars generously with unsweetened cocoa powder
Nutrition (whole recipe)
Calories
2647 kcal Protein
28 g Fat
165 g Carbs
269 g Fiber
10 g Sugar
81 g
2647 kcal Protein
28 g Fat
165 g Carbs
269 g Fiber
10 g Sugar
81 g
Notes
Chef’s Note: For the crispiest snap, freeze the pressed dough for 10 minutes before baking—cold butter melts more slowly, preventing spread and sharpening those neat edges. Prefer a deeper chocolate hit? Replace 2 tablespoons of the flour with natural cocoa powder, then still finish with the dusting for a double-cocoa effect.
why this recipe
These cocoa shortbread fingers are the sort of treat that quietly steals the spotlight at any gathering, balancing the buttery crumble of classic Scottish shortbread with the mellow richness of high-quality cocoa. Each bite melts almost instantly, leaving behind a whisper of dark-chocolate warmth and just enough sweetness to keep you reaching for another. The recipe relies on minimal, pantry-friendly ingredients and a straightforward method, but the result feels luxuriously artisanal, making it ideal for both weeknight indulgence and elegant dessert platters. Few confections pay off this generously for so little effort; once you experience their velvety texture and lingering cocoa depth, you may find them replacing every store-bought biscuit in your repertoire.
FAQs
FAQ acf
Frequently Asked Questions
Can I use natural (non-Dutch-process) cocoa powder instead of Dutch-process cocoa in these shortbread fingers?
Yes—because this shortbread contains no leavening that depends on cocoa’s alkalinity, you can swap in natural (non-Dutch) cocoa without affecting texture or spread. Expect a slightly lighter color and a touch more acidic, fruitier cocoa flavor, but the cookies will still bake up beautifully.
How should I store the baked shortbread fingers to keep them crisp, and how long will they stay fresh?
Once completely cooled, layer the fingers in an airtight tin or container, separating tiers with parchment so stray moisture can’t migrate and soften them; keep the container at cool room temperature, out of direct sun. Stored this way, they maintain their butter-crisp texture for about 7 days. For longer keeping, freeze them (still well-sealed) for up to 2 months and let thaw uncovered so any surface condensation evaporates quickly.
Q3: Can I substitute salted butter for unsalted, and how should I adjust the added salt?
Yes—salted butter works fine. Simply omit the ¼ tsp fine sea salt (or leave just a tiny pinch to taste) to keep the overall salinity in balance.