There’s something truly magical about a cookie that feels both elegantly simple and deeply comforting. I love baking these Chocolate Dipped Shortbread cookies, especially as the air turns crisp and the oven warms the kitchen. That first bite—where buttery, melt-in-your-mouth shortbread meets a rich, snappy dark chocolate shell—always feels like a warm, personal gift. To me, this is the ultimate comfort food recipe, perfect for sharing with a cup of tea or wrapping up for someone special.
If you’re looking for unique Christmas cookies that will dazzle on any dessert table, you’ve found them. These are my go-to for holiday baking, and they always top my list of Christmas sweets. Whenever I need inspired Christmas dessert ideas, this recipe is my sophisticated, yet surprisingly simple, answer.
Honestly, these are some of the easiest and most satisfying holiday treats you can make. When planning your Christmas baking ideas, remember these dark chocolate-dipped delights. They are truly easy Christmas treats that bring a little touch of magic to your season, whether given as gifts or enjoyed quietly by the fire.
If you're looking for the perfect Chocolate Dipped Shortbread, you're in the right place. Whether you love Christmas Cookie or want to explore our Burgers collection, we've got you covered.
Why You’ll Love This Chocolate Dipped Shortbread
- Textural contrast: Crumbly cookie meets a satisfying chocolate snap.
- Simple elegance: Just a few pantry staples create a sophisticated-looking cookie.
- Perfect for gifting: They keep well and make a thoughtful, personal present.
- Balanced flavor: Not-too-sweet shortbread lets the dark chocolate shine.
Ingredients & Tools
- 225 g (1 cup) unsalted, high-quality butter, softened
- 100 g (1/2 cup) granulated sugar
- 1 tsp pure vanilla extract
- 240 g (2 cups) all-purpose flour
- 60 g (1/2 cup) cornstarch
- 1/4 tsp fine sea salt
- 170 g (6 oz) good-quality dark chocolate, chopped (or high-quality chocolate wafers)
- 1 tsp coconut oil or vegetable shortening (optional, for a smoother chocolate dip)
Tools: Stand mixer or hand mixer, baking sheets, parchment paper, a fine-mesh sieve, a small saucepan or double boiler for melting chocolate, a cooling rack.
Notes: The quality of your butter and chocolate really makes all the difference here. Since the shortbread is so simple, the flavor of that butter is front and center. And for the chocolate—this is not the time for baking chips! Using a bar of good eating chocolate you enjoy will give you a far superior flavor and a much prettier, glossier finish.
Nutrition (per serving)
| Calories: | 180 kcal |
| Protein: | 2 g |
| Fat: | 11 g |
| Carbs: | 19 g |
| Fiber: | 1 g |
Serves: 24 | Prep Time: 20 minutes | Cook Time: 20 minutes | Chill Time: 30 minutes | Total Time: 1 hour 10 minutes
Before You Start: Tips & Ingredient Notes
- Butter temperature is key. Your butter should be softened, meaning it yields to gentle pressure but isn’t greasy or melted. If it’s too cold, your dough will be crumbly; if it’s too warm, your cookies will spread too much.
- Why cornstarch? This is the secret weapon for that iconic shortbread texture. It lightens the flour and helps create that delicate, melt-in-your-mouth crumb that defines a truly great shortbread cookie.
- Don’t skip the chilling. I know it’s tempting to rush, but chilling the dough is non-negotiable. It firms up the butter, which prevents the cookies from spreading into puddles in the oven and helps them hold their beautiful shape.
- Choose your chocolate wisely. A dark chocolate with a cocoa percentage between 60-70% is ideal. It provides a lovely bitter contrast to the sweet cookie. Chocolate wafers (like Ghirardelli or Guittard) are fantastic because they’re designed to melt smoothly.
How to Make Chocolate Dipped Shortbread
Step 1: Cream the Butter and Sugar. In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and sugar together on medium speed for about 2-3 minutes. You’re not trying to incorporate a lot of air here, you just want it to be pale and fluffy. Scrape down the sides of the bowl, add the vanilla extract, and mix until just combined.
Step 2: Combine the Dry Ingredients. In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. I like to push this mixture through a fine-mesh sieve to ensure there are no lumps and everything is perfectly combined. This little extra step guarantees an ultra-tender, uniform texture in your finished cookies.
Step 3: Form the Dough. With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix! The dough will be quite soft and maybe even a little sticky—that’s perfectly normal.
Step 4: Shape and Chill. Turn the dough out onto a lightly floured surface and gently bring it together into a smooth log. You can make it round or rectangular, depending on your preference. Wrap the log tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes, or until firm. This is the perfect time to preheat your oven to 325°F (160°C) and line your baking sheets with parchment paper.
Step 5: Slice and Bake. Once the dough is firm, unwrap it and use a sharp knife to slice it into 1/2-inch thick rounds. If the dough cracks, let it sit at room temperature for 5 minutes. Place the rounds about an inch apart on your prepared baking sheets. Bake for 18-22 minutes, or until the edges are just barely starting to turn a very light golden brown. The centers should still look pale.
Step 6: Cool Completely. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial—if you try to dip warm cookies, the chocolate will melt into a mess. They must be completely cool to the touch.
Step 7: Melt the Chocolate. Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn’t touch the water. Add your chopped chocolate (and the teaspoon of coconut oil, if using) and stir frequently until it’s completely smooth and glossy. Remove the bowl from the heat.
Step 8: The Grand Dip! Take one completely cooled cookie and dip one half into the melted chocolate. Lift it up, let the excess chocolate drip back into the bowl, and then gently place it back onto the parchment-lined baking sheet. You can also use a small offset spatula to spread the chocolate on if you prefer. Repeat with all the cookies.
Step 9: Set the Chocolate. Once all your cookies are beautifully dipped, you can leave them as-is for a matte finish, or for a professional touch, sprinkle them with a tiny pinch of flaky sea salt. Let the cookies sit at room temperature until the chocolate is fully set, which can take a couple of hours. To speed things up, you can pop the tray into the refrigerator for about 15 minutes.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze undipped cookies for up to 3 months; freeze dipped cookies in a single layer before packing.
- Reviving: If cookies soften, crisp them in a 300°F oven for 5 minutes.
Serving Suggestions
Complementary Dishes
- A simple cheese board — The salty, savory notes of a sharp cheddar or creamy brie create a fantastic flavor contrast with the sweet, buttery cookie.
- Fresh berries like raspberries or strawberries — Their bright, tart acidity cuts through the richness of the chocolate and butter, cleansing the palate beautifully.
Drinks
- A strong cup of coffee — The bitterness of black coffee is a classic and perfect partner for dark chocolate, making each bite of the shortbread feel even more decadent.
- Earl Grey tea — The bergamot in the tea has a lovely citrusy aroma that complements the vanilla in the shortbread and enhances the chocolate notes.
Something Sweet
- A scoop of vanilla bean ice cream — For the ultimate indulgence, sandwich a small scoop of ice cream between two cookies. The cold, creamy ice cream with the crisp cookie is pure heaven.
- Candied orange peel — The chewy, bittersweet citrus flavor is a sophisticated pairing that elevates the entire experience and adds another layer of texture.
Top Mistakes to Avoid
- Mistake: Using melted or overly soft butter. This is the number one reason shortbread spreads. The butter needs to be softened but still cool to the touch to create the right structure in the dough.
- Mistake: Overmixing the dough after adding the flour. Once the flour is incorporated, stop mixing! Overworking the dough develops gluten, which leads to a tougher, less tender cookie. You want that signature delicate crumble.
- Mistake: Skipping the dough chilling step. I’ve been impatient before too, and it always results in flat, greasy cookies. Chilling is what gives you those clean, sharp edges and perfect texture.
- Mistake: Dipping the cookies before they are completely cool. Any residual heat will cause the chocolate to seize or become streaky and dull. Patience is a virtue here for that glossy, professional-looking finish.
Expert Tips
- Tip: Weigh your ingredients. For baking, especially with simple recipes like this, a kitchen scale is your best friend. It ensures perfect proportions every single time and is more accurate than cup measurements.
- Tip: Add a flavor twist to the dough. Try mixing in the finely grated zest of one orange or lemon to the creamed butter and sugar. Or, add a half teaspoon of espresso powder to deepen the chocolate flavor.
- Tip: For a super clean dip, tap your wrist. After dipping the cookie, hold it over the bowl and gently tap the wrist of the hand you’re holding it with. This helps shake off excess chocolate more neatly than jiggling it.
- Tip: Re-melt and reuse any leftover chocolate. Don’t throw away the chocolate that drips onto the parchment! Once it’s set, you can peel it off, break it up, and re-melt it for your next baking project or to drizzle over something else.
FAQs
Can I make these cookies ahead of time?
Absolutely, and they are fantastic for this! The baked and undipped cookies will keep in an airtight container at room temperature for up to a week. You can also freeze the baked cookies for up to 3 months. I prefer to dip them in chocolate the day I plan to serve them for the freshest look and snap, but you can dip them a day or two ahead as well. The dough log itself can be wrapped tightly and frozen for up to 2 months—just slice and bake from frozen, adding a few extra minutes to the baking time.
Why did my shortbread spread too much?
This almost always comes down to butter temperature or insufficient chilling. If your butter was too warm or your dough didn’t get firm enough in the fridge, the butter will melt too quickly in the oven before the structure sets, causing spread. Another culprit could be an oven that runs cool—an oven thermometer is a cheap and invaluable tool to check your oven’s true temperature. Make sure your baking sheets are cool before you put the next batch on, too.
My chocolate is thick and clumpy. What happened?
It sounds like your chocolate seized. This happens when even a tiny drop of water or steam gets into the melting chocolate. Water causes the cocoa solids to clump together. Always ensure your bowl and all tools are completely dry. If it happens, you can sometimes save it by stirring in a teaspoon of vegetable oil or shortening, but prevention is the best cure. Melt slowly over low, indirect heat.
Can I use milk or white chocolate instead?
Of course! The beauty of this recipe is its versatility. Milk chocolate will give you a sweeter, creamier dip, while white chocolate offers a beautiful visual contrast. Just be aware that these chocolates are more temperamental to melt than dark chocolate. Use the same gentle double-boiler method and consider adding the optional teaspoon of coconut oil to help them stay fluid for dipping.
How do I get that pretty, swirled chocolate design on top?
That’s such a lovely finishing touch! After you’ve dipped your cookie and the chocolate is still wet, take a fork, dip the tines in a little melted chocolate, and then gently wave it back and forth over the dipped part to create thin, wavy lines. It takes a little practice, but it looks incredibly professional and is surprisingly easy to do.
Chocolate Dipped Shortbread: An Easy Holiday Cookie Gift
Chocolate Dipped Shortbread is an easy shortbread recipe that yields buttery, elegant cookies. Perfect for Holiday Treats, they're a simple, sophisticated homemade gift.
Ingredients
For the Shortbread Dough
-
225 g unsalted, high-quality butter (softened)
-
100 g granulated sugar
-
1 tsp pure vanilla extract
-
240 g all-purpose flour
-
60 g cornstarch
-
1/4 tsp fine sea salt
For the Chocolate Dip
-
170 g good-quality dark chocolate (chopped (or high-quality chocolate wafers))
-
1 tsp coconut oil or vegetable shortening (optional, for a smoother chocolate dip)
Instructions
-
In the bowl of your stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter and sugar together on medium speed for about 2-3 minutes. You’re not trying to incorporate a lot of air here, you just want it to be pale and fluffy. Scrape down the sides of the bowl, add the vanilla extract, and mix until just combined.01
-
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. I like to push this mixture through a fine-mesh sieve to ensure there are no lumps and everything is perfectly combined. This little extra step guarantees an ultra-tender, uniform texture in your finished cookies.02
-
With the mixer on low speed, gradually add the dry ingredients to the butter mixture. Mix only until the flour streaks have disappeared and a soft dough has formed. Be careful not to overmix! The dough will be quite soft and maybe even a little sticky—that’s perfectly normal.03
-
Turn the dough out onto a lightly floured surface and gently bring it together into a smooth log. You can make it round or rectangular, depending on your preference. Wrap the log tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes, or until firm. This is the perfect time to preheat your oven to 325°F (160°C) and line your baking sheets with parchment paper.04
-
Once the dough is firm, unwrap it and use a sharp knife to slice it into 1/2-inch thick rounds. If the dough cracks, let it sit at room temperature for 5 minutes. Place the rounds about an inch apart on your prepared baking sheets. Bake for 18-22 minutes, or until the edges are just barely starting to turn a very light golden brown. The centers should still look pale.05
-
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This is crucial—if you try to dip warm cookies, the chocolate will melt into a mess. They must be completely cool to the touch.06
-
Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, making sure the bottom of the bowl doesn't touch the water. Add your chopped chocolate (and the teaspoon of coconut oil, if using) and stir frequently until it's completely smooth and glossy. Remove the bowl from the heat.07
-
Take one completely cooled cookie and dip one half into the melted chocolate. Lift it up, let the excess chocolate drip back into the bowl, and then gently place it back onto the parchment-lined baking sheet. You can also use a small offset spatula to spread the chocolate on if you prefer. Repeat with all the cookies.08
-
Once all your cookies are beautifully dipped, you can leave them as-is for a matte finish, or for a professional touch, sprinkle them with a tiny pinch of flaky sea salt. Let the cookies sit at room temperature until the chocolate is fully set, which can take a couple of hours. To speed things up, you can pop the tray into the refrigerator for about 15 minutes.09
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