These chocolate-dipped shortbread cookies are buttery, crisp, and irresistibly elegant. Whether you shape them into hearts for Valentine’s Day or go with another design, these cookies are perfect for any occasion and simple to make.
When it comes to cookies that are as delicious as they are beautiful, chocolate-dipped shortbread cookies are hard to beat. Their crisp, buttery texture pairs perfectly with the creamy richness of chocolate, making them a timeless treat. I’m sharing this recipe just in time for Valentine’s Day, but you can adapt these cookies for any celebration by changing the shape and decorations. This recipe is simple enough for beginners, yet the results look so impressive, they’re perfect for gifting or serving at special occasions.
Why You’ll Love This Chocolate-Dipped Shortbread Recipe
- Easy to make. The dough comes together quickly with just a handful of pantry staples.
- Customizable. Shape them into hearts, stars, or any design you like and decorate to suit the occasion.
- Elegant and delicious. The buttery shortbread and chocolate dip are a classic flavor combination.
- Perfect for gifting. These cookies are as pretty as they are tasty, making them ideal for sharing.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- Unsalted butter – For the best flavor and texture, use good-quality unsalted butter, or opt for European-style butter for its higher butterfat content and rich taste.
- Granulated sugar
- Vanilla extract
- All-purpose flour – Measure with a digital kitchen scale or use the spoon and sweep method.
- Salt – I recommend using table salt for its fine texture, which ensures even distribution in the dough.
- Chocolate – Use good-quality dark, milk, or white chocolate for dipping.
- Optional garnishes – Sprinkles, crushed nuts, ground freeze-dried fruits for added decoration.
How to Make Chocolate-Dipped Shortbread Cookies
- Make the dough: Cream the butter until smooth, then add the sugar and mix until fluffy. Stir in the vanilla. Gradually mix in the flour and salt until the dough just comes together.
- Chill the dough. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll and cut. Roll the chilled dough to about 1/4-inch thickness on a lightly floured surface. Use a cookie cutter to cut out cookies. Place them on a parchment-lined baking sheet.
- Bake. Preheat the oven to 325°F and bake the cookies for 12-15 minutes, or until the edges are lightly golden. Let them cool completely.
- Dip in chocolate. Melt the chocolate and partially dip each cookie. Place the cookies on a wire rack and decorate with garnishes while the chocolate is still wet.
- Set and serve. Let the chocolate set completely before serving or storing.
Tips for Success
- Soften the butter properly. Soft butter mixes more evenly, creating a cohesive dough that holds together beautifully. If the butter is too cold, the dough can feel sandy and dry; if it’s too soft, the dough may spread too much during baking. Aim for butter that is soft enough to press a finger into but still holds its shape. For added assurance, test the butter’s temperature with a quick-read thermometer—it should be around 65°F.
- Measure accurately. Use a kitchen scale for the best results, especially for the flour. If flour is over-measured, the dough can become dry and crumbly, making it difficult to work with. Under-measured flour, on the other hand, can lead to spreading during baking. Precise measurements ensure perfect shortbread every time.
- Cream butter and sugar properly. Creaming the butter by itself first ensures it’s evenly softened and smooth, which helps it blend with the sugar. When creamed together, the mixture should be light, fluffy, and pale in color. Rub a bit of the mixture between your fingers. You should feel only minimal grittiness from the sugar granules; most will have dissolved. Proper creaming incorporates air, which contributes to a cohesive dough and prevents a sandy texture.
- Avoid over-mixing. Overworking the dough can lead to tough cookies. Mix just until the ingredients are combined to maintain a tender texture.
- If the dough is too sandy or won’t come together. Sandy dough often means the butter hasn’t distributed evenly. If this is the case, knead the dough with your hands to help the butter mix into the flour. The warmth of your hands can make a big difference. If that doesn’t fix it, try adding 1 teaspoon of liquid (milk, water, or even orange juice) at a time until the dough just holds together. Be conservative, as too much liquid can negatively affect the structure of the dough. Knead gently with your hands to incorporate the liquid evenly without overworking the dough.
- Chill the dough thoroughly. Ensure the dough is properly chilled before rolling and cutting. This helps the cookies hold their shape and prevents spreading during baking.
- Use good quality chocolate. A better chocolate makes a noticeable difference in flavor and appearance, and you’ll find that chocolate bars or discs melt better than chocolate chips. Be sure to melt it gently and slowly to prevent scorching or seizing. Chocolate is sensitive to high heat, and melting it too quickly can cause it to lose its smooth texture and glossy finish. Using a double boiler or short bursts in the microwave with frequent stirring helps maintain the chocolate’s ideal consistency.
Variations
- Flavored shortbread: Add orange zest or a hint of cinnamon to the dough, or try substituting almond extract or another favorite extract for the vanilla.
- Different shapes: Use cutters for stars, flowers, or seasonal designs.
- Garnish ideas: Sprinkles are always fun, but try finely chopped nuts (like pecans or pistachios), toasted coconut, crushed candy canes, or ground freeze-dried fruits.
- Decorative touches: Try drizzling with contrasting chocolate or sprinkling with sea salt. You can also use colored chocolate or themed sprinkles to match holidays like Christmas, Easter, or Halloween.
How to Store
- Room temperature: Store your shortbread cookies in an airtight container at room temperature for up to one week.
- Freezing unbaked dough: Shape the dough into a disc, wrap it tightly in plastic wrap, and then place it in a freezer-safe bag or container. Thaw the dough in the refrigerator overnight before rolling and cutting.
- Freezing baked cookies (without chocolate): Cool the cookies completely, then layer them between sheets of parchment or wax paper in an airtight container. Freeze for up to 2 months. Thaw at room temperature before dipping in chocolate.
- Freezing baked cookies (with chocolate): Allow the chocolate to set completely before freezing. Place the cookies in a single layer on a baking sheet to freeze until firm, then transfer to a freezer-safe container with parchment paper between layers to prevent sticking. Thaw at room temperature before serving.
More Shortbread Recipes
Get the Recipe:
Chocolate-Dipped Shortbread Cookies
Yield
20-24 cookies
Prep Time
10 minutes
Cook Time
15 minutes
Additional Time
20 minutes
Total Time
45 minutes
These chocolate-dipped shortbread cookies are buttery, crisp, and dipped in rich chocolate for an elegant treat. Perfect for any occasion, they’re easy to customize with different shapes and decorations.
Ingredients
- 1 cup (226g) unsalted butter, softened*
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour**
- 1/4 teaspoon salt
- 8 ounces (226g) high-quality chocolate (dark, milk, or white)
- Optional decorations: sprinkles, crushed nuts, or freeze-dried fruit
Instructions
- In a large bowl, cream the butter until light and fluffy. Mix in the sugar in 3 or 4 portions, and then mix in the vanilla extract.
- Gradually add the flour and salt, mixing just until the dough comes together.
- Gather the dough into a disc, cover in plastic wrap, and chill for about 20 minutes.
- Preheat the oven to 325°F. Line baking sheets with parchment paper or silicone liners.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use a 2-inch cookie cutter to cut out cookies. Re-roll scraps as needed.
- Place cookies on the prepared pans. Bake one pan at a time for 12-15 minutes, or until the edges are just lightly golden. (Adjust the baking time accordingly if making smaller or larger cookies.) Cool on the pans for 5 minutes before transferring the cookies to a wire rack to cool completely.
- Melt the chocolate in a microwave or double boiler, stirring until smooth.
- Partially dip each cookie into the chocolate, letting the excess drip off. Place on a wire rack to set.
- While the chocolate is still wet, add sprinkles or other decorations. For a drizzle, let the chocolate set completely, then use a spoon or piping bag to drizzle contrasting chocolate on top.
Notes
*It is very important that the butter is softened properly for the dough to come together nicely. You should be able to press a finger into it but it should hold its shape.
**Accurate measurement is essential. Use a digital kitchen scale if you have one. Otherwise, lightly spoon into the measuring cup and level the top with a straight edge.
Store in an airtight container at room temperature up to a week.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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