These shortbread cookies are dipped in chocolate for the ultimate holiday treat. Make them perfect for any time of year by adding seasonal sprinkles!
Table of contents
❤️ Why you’ll love this recipe
- The perfect Christmas cookie. Shortbread is nice and simple, but sometimes it needs a little extra… something. And in this case, the extra something is a layer of chocolate!
- Portable. Once the chocolate coating has fully set, you can stack them up and they will transport just fine, which makes them perfect for mixing in a gift basket. (Try adding a few homemade candies like old-fashioned fudge or stovetop caramels!)
- Easy to make. With simple ingredients and just a few steps–you can master these even if you’re decorating challenged.
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.
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
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- baking sheet
- stand mixer or hand mixer
- small bowls
- plastic wrap
Step One: make the dough
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.
Use a double boiler set over low heat.
Yes, but you’ll want to use a stand mixer with a paddle attachment.
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
📖 Here’s the recipe
Chocolate Covered Shortbread Cookies
- Rolling Pin
- 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.
- 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.
- 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.