Name: Chocolate Dipped Shortbread Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter, softened; 1/2 cup (65g) powdered sugar; 1 tsp vanilla extract; 2 cups (260g) all-purpose flour; 1/4 tsp salt; 200g dark or milk chocolate, chopped (for dipping); Optional: sea salt flakes or chopped nuts for garnish

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Buttery shortbread meets a silky chocolate finish in these irresistible chocolate dipped shortbread cookies. They're crisp yet tender, sweet without being overly sugary, and beautifully elegant with their chocolate coating. Whether I’m baking for the holidays, gifting a batch to friends, or just treating myself with my afternoon coffee, this is one of those simple, timeless recipes that never lets me down.

Chocolate Dipped Shortbread Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (225g) unsalted butter, softened

½ cup (65g) powdered sugar

1 teaspoon vanilla extract

2 cups (260g) all-purpose flour

¼ teaspoon salt

200g dark or milk chocolate, chopped (for dipping)

Optional: sea salt flakes or chopped nuts for garnish

Directions

I preheat my oven to 325°F (160°C) and line two baking trays with parchment paper.

In a large mixing bowl, I cream the butter and powdered sugar together using an electric mixer on medium speed for about 2–3 minutes until light and fluffy.

I add the vanilla extract and mix until fully incorporated.

After sifting in the flour and salt, I mix on low speed until a soft dough forms.

I turn the dough out onto a lightly floured surface and roll it out to about ¼-inch (6mm) thickness.

Then I use cookie cutters to shape the dough and transfer the cookies to the prepared trays.

To help the cookies hold their shape, I chill the trays in the fridge for 20 minutes.

I bake for 12–15 minutes, just until the edges start turning golden. Then I let them cool completely on a wire rack.

While the cookies cool, I melt the chocolate in a heatproof bowl over simmering water or microwave it in short bursts.

I dip half of each cookie in the melted chocolate and place them back on the parchment.

While the chocolate is still wet, I sprinkle on sea salt or nuts if I’m using them.

I let the chocolate set at room temperature, or chill them briefly to speed things up.

Servings and timing

This recipe yields about 20 cookies.

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

Calories per cookie: 190 kcal

Variations

Flavor twist: I sometimes swap vanilla extract for almond extract for a nuttier profile.

Chocolate options: White chocolate works beautifully for a sweeter finish.

Festive flair: I dip in chocolate and top with crushed peppermint candies around the holidays.

Add-ins: Mixing finely chopped nuts into the dough adds texture.

Gluten-free: I use a 1:1 gluten-free flour blend with great results.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I’ve added nuts or garnishes, I place parchment paper between the layers to keep them neat. They also freeze well—up to 2 months. When I’m ready to serve, I let them come to room temperature (no reheating needed).

FAQs

How do I keep the shortbread from spreading?

I chill the cookies on the tray for 20 minutes before baking. This firms up the butter and helps the cookies hold their shape.

Can I use salted butter instead of unsalted?

Yes, but I reduce or omit the added salt to keep the balance right. I still prefer unsalted for better control of flavor.

What's the best chocolate for dipping?

I go for high-quality dark or milk chocolate bars rather than chips. Bars melt smoother and give a shinier finish.

Can I make the dough in advance?

Absolutely. I wrap the dough tightly and refrigerate it for up to 2 days or freeze it for longer storage.

Why are my cookies too crumbly?

This could be from overworking the dough or using too much flour. I gently mix just until the dough comes together and avoid packing the flour into the measuring cup.

Conclusion

These chocolate dipped shortbread cookies are one of my favorite bakes when I want something that's both easy and elegant. With a buttery base, a glossy chocolate dip, and endless ways to customize them, they always manage to impress. I love keeping a batch on hand during the holidays—or honestly, any time I’m craving something sweet and simple.

📖 Recipe:

Chocolate Dipped Shortbread Cookies

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Author: Cheryl
Total Time: 30 minutes
Yield: 20 cookies
Diet: Vegetarian

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Description

Buttery shortbread cookies dipped in rich chocolate for a crisp, tender, and elegant treat that's perfect for holidays, gifting, or everyday indulgence.

Ingredients

1 cup (225g) unsalted butter, softened

½ cup (65g) powdered sugar

1 tsp vanilla extract

2 cups (260g) all-purpose flour

¼ tsp salt

200g dark or milk chocolate, chopped (for dipping)

Optional: sea salt flakes or chopped nuts for garnish

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Instructions

Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
In a large mixing bowl, cream the butter and powdered sugar together with an electric mixer on medium speed for 2–3 minutes until light and fluffy.
Add the vanilla extract and mix until fully incorporated.
Sift in the flour and salt, then mix on low speed until a soft dough forms.
Turn the dough onto a lightly floured surface and roll out to ¼-inch (6mm) thickness.
Use cookie cutters to shape the dough and transfer cookies to the prepared trays.
Chill the trays in the fridge for 20 minutes to help cookies hold their shape.
Bake for 12–15 minutes, or until the edges begin to turn golden. Cool completely on a wire rack.
While cookies cool, melt the chocolate in a heatproof bowl over simmering water or microwave in short bursts.
Dip half of each cookie in the melted chocolate and return to parchment paper.
Sprinkle with sea salt or chopped nuts while chocolate is wet, if using.
Let chocolate set at room temperature or chill briefly to speed up the process.