Chocolate Covered Shortbread Cookies

These chocolate-covered shortbread cookies are a delicious classic with a twist. Make them perfect for any time of year by adding seasonal sprinkles!

Once the chocolate has cooled and set, you can stack these and add them to cookie trays.

plate of 12 shortbread cookies with christmas sprinkles

Chocolate Covered Shortbread Cookies

An easy brown sugar shortbread cookie dipped in chocolate makes a simple but elegant cookie, perfect for Christmas or any time.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Serving Size 24 cookies



  • 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)


  • Prep baking sheets. Preheat oven to 325 degrees with two racks in the upper middle and lower middle positions. Prepare two baking sheets with parchment paper.
    2 rimmed cookie sheets pined with parchment
  • Make dough. Cream butter and sugar in an electric mixer until light and fluffy. Add 2 cups of flour and mix on low until the flour is mixed in. The cookie dough will appear very crumbly, but do not add any liquid. Turn it on onto a floured surface and mix in the remaining ¼ cup of flour by hand.
    mixing bowl of cookie dough
  • Roll out and cut. Roll the cookie dough out to ½ inch thickness, dusting the rolling pin with flour if the dough sticks. Cut into 3 x 1-inch strips. Place on a prepared baking sheet, at least one inch apart.
  • Bake and cool. Bake the cookies for 20 minutes, until cookies are set and edges are golden brown. Cool completely on wire racks for dipping.
  • Dip and decorate. Melt the chocolate chips and shortening in the microwave on LOW for 45 seconds, stirring halfway through. Dip the ends of the cookies in the chocolate and place them on a piece of waxed or parchment paper to set. Add sprinkles, if desired, while chocolate is still melted. If the chocolate hardens too soon, simply melt again in the microwave. Store tightly covered at room temperature for 3 days.


Shortbread freezes well after it is fully baked, but save the chocolate and sprinkles for after the cookies are defrosted.  
The dough recipes doubles or triples easily if you have a stand mixer.  
White chocolate is delicious as well, and perfect with Valentine’s sprinkles. 
stack of cookies with red and green sprinkles

❤️ Why you’ll love this recipe

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

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

You’ll need the following for these buttery shortbread cookies:

  • Salted butter- Yes, it must be salted! There’s no added salt in this recipe. Make sure you let it soften at room temperature so it will cream easily.
  • Brown sugar- Brown sugar shortbread has great flavor!
  • Flour- All-purpose is just fine
  • Shortening- Melted this with the chocolate makes it smooth and perfect for dipping
  • Chocolate chips
  • Sprinkles of your choice
  • baking sheet
  • parchment
  • stand mixer or hand mixer
  • small bowls
  • plastic wrap


Step One: make the dough

image of mixer bowl with creamed butter and sugar, and finished dough about to be rolled out.

We begin by creaming the butter and sugar until light and fluffy. This will take about 3 minutes with an electric mixer. After that, add 2 cups of the flour and mix it on low. You don’t want to over-mix at this stage. Mix until just combined.

The dough will be very soft and crumbly. It may seem dry to you, but do not add any additional liquid! It will come together as you turn it out and knead it on the counter.

Step Two: roll out and cut

The dough should be soft and smooth after you roll it out, but you may notice some crumbly edges. That’s normal and it is part of making a very tender cookie.

Cut the dough into strips 1-inch x 3 inches in size, or cut out using a floured cookie cutter. Don’t try to use an elaborate shape if you use a cookie cutter. Circles or hearts would be fine!

You can re-roll the dough once without worrying about the cookies being too tough.

Step three: bake

Be careful transferring the dough to the baking sheets. If you have an offset spatula, it will help you move them around easily. Place the cookies an inch apart in all directions and bake until the edges are golden brown which takes between 20-25 minutes. Rotate the baking sheets halfway through.

Make sure they are completely cool before moving on to dipping them in chocolate!

Step Four: dip!

Making the chocolate just takes a few minutes: place the shortening and chocolate chips in a microwave-safe bowl and melt on low for 45-60 seconds, stirring halfway through. That’s it!

Dip the ends of the cookies into the chocolate and place them on a piece of wax paper or parchment paper. Sprinkle with any decorations before the chocolate cools.

🥫 Storage instructions

After the cookies have cooled completely, you can store them in an airtight container at room temperature for up to three days. You can also freeze them after they are baked and decorated. Just let them thaw overnight before enjoying.

🔍 FAQs

How can I melt the chocolate on the stovetop?

Use a double boiler set over low heat.

Can I double the recipe?

Yes, but you’ll want to use a stand mixer with a paddle attachment.

What kind of butter is best?

Any salted butter is perfectly fine. No need to buy the expensive European kind.

👩🏻‍🍳 Expert tips

  • You can make the dough ahead of time and freeze it. Just let it that overnight before rolling out and decorating.
  • Place the cookies on a wire rack or parchment paper while they set. If you touch them too much you’ll leave fingerprints and mess up the chocolate.
  • If you choose to cut them out, pick simple cookie shapes. The dough is delicate and won’t do well with complicated shapes.

📘 Related Recipes

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Chocolate Covered Shortbread Cookies

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