Chocolate Dipped Shortbread Cookies

These chocolate-dipped shortbread cookies are the perfect homemade treat: buttery, melt-in-your-mouth, and perfectly balanced between sweet and salty. A hint of brown sugar adds a warm caramel flavor, and a dip in smooth chocolate makes them simple yet classy. They’re great for holiday cookie exchanges, thoughtful gifts, or home snacks. The best part? You can customize them with sprinkles or extra chocolate drizzle for any season or celebration. It’s one of those Christmas cookie recipes you must add to your baking list!

Prep Time:30

Cook Time:20

Total Time:50

Equipment

Parchment paper
Rolling Pin
Electric Mixer
Microwave safe bowl
2 Rimmed baking sheets
Wire rack

Ingredients

1 cup salted butter (at room temperature)
½ cup brown sugar (packed)
2 to 2¼ cups all purpose flour
1 cup semisweet chocolate chips
2 teaspoons vegetable shortening
sprinkles (optional)

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

Instructions

Prep the baking sheets. Preheat your oven to 325°F. Position oven racks in the upper-middle and lower-middle sections. Then, line two rimmed baking sheets with parchment paper.
Make the dough. Using an electric mixer on medium speed, cream the room-temperature butter and packed brown sugar until the mixture is light and fluffy (about 2–3 minutes). Then, slowly add 2 cups of flour, mixing at low speed until combined. The dough will look crumbly—avoid adding any liquid at this stage. Next, transfer the dough onto a floured surface. Knead in the remaining ¼ cup of flour by hand until the dough holds together.
Roll out and cut. Roll the dough to a ½-inch thickness on the floured surface. If the dough sticks, lightly dust the rolling pin with flour. Then, cut the dough into roughly 3 inches-long and 1-inch-wide rectangles. Place the cut pieces onto the prepared baking sheets, leaving at least 1 inch of space between each cookie.
Bake and cool. Bake for 20 minutes until the cookies are set, and the edges are lightly golden. Allow the cookies to cool completely on a wire rack before moving to the chocolate-dipping step.
Dip and decorate. In a microwave-safe bowl, combine the chocolate chips and shortening. Then, stirring halfway through, melt in the microwave on LOW power for about 45 seconds. If needed, microwave in 10-second intervals until fully melted and smooth. Dip one end of each cooled cookie into the melted chocolate. Place the dipped cookies on wax or parchment paper to set. While the chocolate is still melted, add sprinkles to the dipped ends if desired. If the chocolate hardens before you finish, reheat it briefly in the microwave.

Notes

Make sure your butter is at room temperature—not too soft or melted, but soft enough that you can press a dent with your finger. This helps create a smooth dough that comes together easily without needing extra liquid.

Since the chocolate coating adds flavor, pick a good quality chocolate that melts well. Chocolate chips are great, but a nice chocolate bar (chopped) will melt even smoother and give a nicer finish.

Shortbread dough is delicate; if you work it too much, the cookies can turn out tough instead of tender. Once the dough comes together, avoid kneading it too much—handle it gently enough to roll it out.

Before baking, gently smooth the dough if you see any air bubbles or cracks. This will help you get that nice, smooth, bakery-style shortbread surface.

Shortbread is also versatile, so feel free to add some flavor to the dough! A teaspoon of vanilla, almond extract, or some orange zest can add a nice touch that goes well with the chocolate.

For a neater finish, use a fork or toothpick to dip the cookies in the chocolate, allowing any extra chocolate to drip off before setting them down. This keeps the chocolate coating nice and even without pooling at the bottom.

If you want to get creative, use a pastry brush to add chocolate “drizzles” or paint patterns on the cookies. It’s a fun way to make each cookie unique!

And if you have a stand mixer, you can easily double or triple the dough recipe.

Nutrition

Servings: cookies

Calories: 133kcal

Author: Katie

There’s nothing like a buttery shortbread cookie dipped in smooth chocolate to make my day feel a bit special. I love making these cookies because they look great on any dessert table and are easy to whip up at home. Rich brown sugar adds a nice caramel flavor and a crunchy, melt-in-your-mouth texture; they’re perfect for everything from holiday trays and gift boxes to a cozy snack with a hot cup of coffee or tea. The best part? I can make them my own – I like to sprinkle on sea salt for a grown-up touch, add festive sprinkles for the holidays, or drizzle some white chocolate for a little extra sweetness.

If you love simple, homemade treats, check out my cookies and bars recipes for ideas on what to bake next.

stack of cookies with red and green sprinkles

Tips for the Best Chocolate Covered Shortbread Cookies

If your kitchen is warm or the dough starts getting too soft as you work, chill it in the fridge for about 10–15 minutes before rolling it out. This helps keep the dough from sticking and stops the cookies from spreading too much in the oven.
If you’re baking at a higher altitude, you might need to make a few adjustments for the best results. This high-altitude baking guide from King Arthur Baking offers useful tips to help your cookies turn out perfectly, no matter where you live.
Try to make these cookies on a day with low humidity. High humidity can slow down how fast the chocolate sets and might make the shortbread less crisp. If it’s humid, place the dipped cookies in the fridge to help the chocolate harden more quickly.
When rolling out the dough, try to keep it at an even thickness of about ½ inch. If the thickness is uneven, some cookies will bake faster than others, so keeping it consistent is key. Using a ruler can help if you want to be exact!
Cut the dough into strips or rectangles straight down without twisting the cutter or knife. Twisting can pinch the edges and ruin that classic, clean look that shortbread is known for.
If unsure about the dough’s consistency or how long to bake, test-bake one cookie first. This can help you adjust the thickness or oven temperature without risking the entire batch.
Place your bowl on parchment paper to melt chocolate and catch any drips. This makes for easy cleanup, especially when dealing with sticky chocolate.
Before dipping, have your wax or parchment paper and sprinkles ready. This way, you can dip each cookie, add sprinkles immediately, and set them aside to harden without any hassle.
If your chocolate starts to thicken while dipping, pop it back in the microwave for a few seconds to keep it smooth. Chocolate sets quickly, so working with warm, runny chocolate will make the dipping process look much better.
Make sure the cookies are fully cooled before you start dipping, as warm cookies can melt the chocolate immediately. Cooling them down also helps the chocolate set faster and gives a cleaner finish.

Key Ingredients and Tools

Some important ingredients and tools can help you make the best shortbread cookies.

flour, salted butter, sprinkles, shortening, chocolate chips, and brown sugar on white surface

Salted butter: Salted butter in the dough adds a well-rounded flavor with a touch of salt to balance the sweetness. If you only have unsalted butter, add a pinch of salt to the recipe.
Brown sugar: This gives the shortbread a nice caramel flavor, making the texture slightly softer than regular white sugar. Pack it into the measuring cup to get the right sweetness and consistency. You can also replace brown sugar with white sugar, but remember that it lacks some caramel flavor.
Quality chocolate chips: Since chocolate is a key flavor, using good-quality chocolate improves the taste and texture. Look for brands with a high cocoa content for a richer, smoother finish. You can switch semisweet chocolate chips for dark or milk chocolate chips to change the flavor.
Vegetable shortening: Shortening the melted chocolate helps get a smooth, shiny finish and prevents it from getting too hard. You can find shortening in the baking aisle or use coconut oil for a similar result in the melted chocolate.
Parchment paper: This is a must-have for baking and placing the dipped cookies so they don’t stick. It also makes cleanup easy so you won’t have chocolate messes on your counters.

These ingredients and tools can help your cookies look and taste like they came from a bakery, all without much extra work.

Serving Suggestions

Serve these cookies with hot cocoa, fresh berries, espresso or coffee, vanilla ice cream, or even a glass of sparkling wine.

Troubleshooting and Help

My dough seems really crumbly. Is that normal?

Yes, shortbread dough can look a bit dry and crumbly! Gently press and knead it together; it’ll come together as you roll it out. Resist adding liquid; this texture gives shortbread its signature, melt-in-your-mouth feel.

Can I use different chocolate for dipping?

Absolutely! Dark, milk, or white chocolate all work well. Remember that darker chocolate will be less sweet, while milk chocolate will add more sweetness to the cookies.

How can I get the chocolate to set faster?

If you’re in a rush or it’s warm in your kitchen, place the dipped cookies in the fridge for 10–15 minutes to help the chocolate harden quickly. Just make sure the cookies are on a flat surface to keep them looking neat.

Do I need a mixer, or can I make the dough by hand?

You can make the dough by hand! It just takes a little more elbow grease to cream the butter and sugar until they’re light and fluffy, but it works just as well without a mixer.

How do I prevent the dough from sticking when rolling it out?

Lightly dust both your rolling pin and the surface with flour. If it still sticks, try rolling the dough between two sheets of parchment paper for an easier, mess-free option.

Can I add flavors to the dough, like vanilla or almond extract?

Absolutely! A teaspoon of vanilla extract or a few drops of almond extract can add a lovely flavor. Keep it light so the brown sugar and buttery flavor still shine through.

Can I skip the vegetable shortening in the chocolate?

Yes, but adding shortening (or coconut oil) helps smooth the chocolate and gives it a glossy finish. If you skip it, the chocolate may harden faster and have a thicker texture, but it’ll still taste delicious!

Can I make these ahead of time?

Yes! You can bake the cookies a day or two in advance, then dip them in chocolate closer to when you’re serving. They’ll keep well for a few days in an airtight container at room temperature. Try my Halloween shortbread cookies for a fun seasonal twist, a festive and easy version perfect for spooky celebrations!

Storage Instructions

Keep the cookies in an airtight container at room temperature for up to 3 days for short-term storage. Make sure they’re stored in a cool, dry place to prevent the chocolate from softening or melting.

If you’d like to store them longer, these cookies freeze well if not dipped in chocolate.

To freeze, bake the cookies and let them cool completely. Place them in a single layer in an airtight container or freezer bag, adding parchment paper between layers to prevent sticking. They can be frozen for up to 2 months.

When you’re ready to enjoy, let the cookies thaw at room temperature, dip them in melted chocolate, and add decorations.

It’s best to avoid freezing the cookies after they’ve been dipped in chocolate, as the chocolate may develop a cloudy look and lose its smooth texture.

These cookies are a simple yet classy treat for any occasion. Whether you’re sharing them with friends, including them in a holiday spread, or enjoying them with coffee, these cookies will become your family’s favorite. The best part? They’re easy to customize with some festive toppings or an extra drizzle of chocolate, making them as enjoyable to decorate as they are to eat. Bake a batch for yourself or gift them to friends and family—they’re sure to bring joy to anyone’s day.

Chocolate Dipped Shortbread Cookies