Chocolate Marble Shortbread Cookies

Turns out, a swirl of dark cocoa is all it takes to make a buttery, old-fashioned cookie feel special. They’ve become one of my favorite holiday (and let’s be honest, year-round) treats. This recipe is worth saving because it uses simple pantry ingredients and still looks like it came straight from a bakery case.

Kids love the chocolate swirls in these. It’s like magic watching them appear when you slice into the dough. They keep well for days, so you can make them ahead before a party or holiday weekend.

What You’ll Need

If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post by hitting the 2x or 3x button. Just keep the dough divided into smaller portions so it chills evenly, and bake one sheet at a time for even browning.

Ingredients

For the shortbread dough:

• 4 cups all-purpose flour
• 1 cup salted butter, softened
• 1 cup granulated sugar
• 2–3 tablespoons milk, as needed to bring dough together (start small — you might not need it all)

For the chocolate swirl:

• 2 tablespoons dark cocoa powder
  Use any unsweetened cocoa powder you have, but a dark or Dutch-process cocoa gives a deeper color and flavor.
• 1–2 teaspoons milk, if needed, to help the chocolate dough mix smoothly

Optional for finishing:

• Melted dark or white chocolate, for drizzling (optional but makes them look polished for holidays or gifts.)

ingredient shot if we have it

• Bulleted list with notes as needed
• 1 cup flour
• 2 cups sugar
• rice flour: I use Bob’s Red Mill, but any brand will work.

Instructions

1. Cream the Butter and Sugar

Beat softened salted butter with granulated sugar until light and fluffy. You can use a hand mixer or a stand mixer.

The butter should be soft enough to press a finger into, but not melted. You really want it softened before you start or it won’t cream easily and you’ll be frustrated.

2. Add the Flour

Mix in the flour a little at a time. It will look crumbly at first, and that’s exactly how shortbread should start out. Keep going until it begins to clump together, then drizzle in just enough milk for it to hold when you squeeze it in your hand.

Remember you can always add more but can’t take it out, so go slowly.

3. Make the Chocolate Dough

Divide the dough in half. Set one half aside as plain shortbread, and mix the other half with the dark cocoa powder and a tiny splash of milk.

Dark or Dutch-process cocoa gives the prettiest marbling and deeper flavor.

4. Marble the Dough

Flatten each half into a disk, stack them, and gently fold or knead a few times until you see swirls of both colors.

Stop before the dough turns all brown. Two or three turns is plenty to get that marbled look.

5. Chill the Dough

Wrap the marbled dough tightly in plastic wrap and chill it for 1 to 2 hours, until it’s firm. Chilling keeps the butter solid so the cookies hold their shape and bake up with that perfect shortbread crumble.

6. Roll and Cut

Preheat the oven to 350°F. Roll the chilled dough on parchment paper to about ½ inch thick and cut into any shape you like.

If the dough starts feeling too soft, slide it back into the fridge for a few minutes so it stays easy to handle.

7. Bake

Place the cookies on a parchment-lined baking sheet and prick each one with a fork to help air escape while baking. Bake for about 15 minutes, just until the edges are barely golden.

Shortbread should stay light in color with a delicate texture.

8. Cool and Finish

Let the cookies cool completely on a wire rack. You can drizzle melted dark or white chocolate over the top if you’d like, or leave them plain.

Storage Instructions

Store them in an airtight container at room temperature for about a week, or in the fridge for a little longer. The dough can also be made ahead, wrapped tightly, and chilled for up to three days before baking. For longer storage, freeze the baked cookies (or the dough itself) for up to three months—just thaw at room temperature before serving or baking..

Simple Variations to Try

• Mocha marble: Stir a teaspoon of instant espresso into the chocolate half of the dough. It makes the chocolate taste richer without adding any extra steps.
• Vanilla marble: Mix a little vanilla bean paste or extract into the plain half before marbling. It gives a sweet, cozy flavor and makes the swirl stand out more.
• Almond marble: Add a tiny splash of almond extract to the plain dough. It pairs perfectly with chocolate and smells amazing while baking.

Even More Shortbread Cookies

I love shortbread because you can customize it so easily and it uses so few ingredients. Here are more of our favorites.

• A simple rectangle shortbread dipped in chocolate, then sprinkled with whatever you like!
• Why not make a lemon buttercream and assemble shortbread cookie sandwiches?
• For something cute for fall, try these Halloween shortbread cookies.

Questions

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