Get the Recipe:
Chocolate Shortbread
These sweet, simple chocolate shortbread cookies are always a hit! They're buttery, rich, and filled with subtle cinnamon flavor.
Ingredients
- 1 ½ cups (339 g) unsalted butter, softened
- 2 ½ cups + 2 tablespoons (315 g) all-purpose flour
- 4 ½ tablespoons (24 g) Dutch-process cocoa powder
- heaping ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (190 g) superfine sugar*
- granulated sugar
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Instructions
- Preheat oven to 325°F (160°C). Line a 12”x 8” rimmed baking sheet or quarter sheet pan with parchment paper, letting it hang over two opposite sides.
- Whisk together the flour, cocoa, cinnamon, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the flour mixture, and mix until just combined.
- Spread the dough into the prepared pan. Chill the dough in the refrigerator or freezer for about 15 minutes or until firm.
- Prick the dough all over with a fork. Bake for about 20 minutes or until firm.
- While still hot, cut into 4”x1” pieces. (A pizza cutter works wonderfully for this.)
- Sprinkle the top of the shortbread with granulated sugar, covering completely. Cool completely in the pan.
Notes
- *If you don’t have superfine sugar, process granulated sugar in a food processor for 15 seconds. Read more here: How to Make Superfine Sugar
- Recipe adapted from Martha Stewart's Baking Handbook.
- To store: Chocolate shortbread will last about 4 days when stored in an airtight container at room temperature. You can also store them in an airtight container in the fridge to extend their shelf life to a week.
- To freeze: Place the shortbread cookies in a freezer bag or airtight container, separating layers with parchment paper if necessary. Freeze for up to 3 months; when you’re ready to enjoy them, let the shortbread thaw on the countertop at room temperature.
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