Chocolate Dipped Shortbread Cookies
There’s something about shortbread cookies that feels like Christmas to me. But when you take those buttery, melt-in-your-mouth morsels and turn them into chocolate dipped shortbread cookies, the result is a treat that’s truly irresistible. Whether you’re baking for the holidays, gifting homemade goodies, or simply treating yourself to a little sweetness, these Chocolate Dipped Shortbread Cookies are guaranteed to impress.
Shortbread cookies are a fun little treat and aren’t hard to make, but always give some flare and feel fancy. Probably because they were made popular as a staple at British tea parties and were associated with luxury, tradition, Christmas, and weddings.
The best part? These Chocolate Dipped Shortbread Cookies are incredibly easy to make, with only 4 ingredients!
With just a few simple steps and very few ingredients, you can create a batch of cookies that look and taste like they came from a high-end bakery. The dough comes together quickly, and once the cookies are baked and cooled, the chocolate dipping process is fun.
I love how shortbread is just a tiny bit sweet. So, while they’re pretty good all on their own, they really shine when you add a little topping to them, making them a great canvas for anything you want to add to them.
Plus, the choice of toppings lets you customize each cookie to your liking, making them as unique as your holiday spirit. Try them dipped in candy cane pieces, pistachio pieces, sprinkled with flakey sea salt, or most anything your mind can come up with!
PrintChocolate Dipped Shortbread Cookies
These buttery, melt-in-your-mouth cookies have a light, crumbly texture. After baking, they’re dipped in rich semi-sweet chocolate and sprinkled with your choice of crunchy pistachios, crushed candy canes, or flakey sea salt. The result is a delicious, irresistible treat that’s perfect for any occasion!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: about 35 cookies 1x
Ingredients
Cookies-
1 cup salted butter, softened *see note (213 g)
¾ cup powdered sugar (weight)
½ teaspoon vanilla extract
2 ¼ cup flour (315g)
Chocolate dip-
6 oz semi-sweet chocolate
2/3 cup chopped pistachio pieces or crushed candy cane pieces
Instructions
Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer cream the butter for 2 minutes until creamy and light. Add the powdered sugar and vanilla and mix again until combined. Add the flour and mix until you can’t see the flour. It will be crumbly.
Pour the dough onto a lightly floured counter and press into a ball and flatten with a rolling pin into a disk about ¼-inches thick. Sprinkle with flour if your dough is sticking to the rolling pin.
Use 2-inch cookie cutters to cut the dough out. Use a metal spatula or bench scraper to help lift the cookies onto the baking sheets. (If your cut cookies are stretching while you transfer them you can put the dough in the fridge for a few minutes to firm them up a bit.) Leave about 1-2 inches in between the cookies. Cover with plastic wrap and place the cookie sheets into the fridge for at least 25 minutes or up to 1 ½ hours.
About 20 minutes before ready to bake, preheat oven to 350 F. Transfer the chilled cookies directly to the oven and bake for 10-12 minutes until the edges are ever so slightly starting to change color.
Allow the cookies to completely cool on the baking sheet before proceeding.
Melt the chocolate in the microwave on 50% power in 30 second increments till creamy. Do not over heat.
Dip half of each cooled cookie in the chocolate and let it drip off before returning it back to the cookie sheet. Immediately sprinkle the pistachio pieces or dip the cookie lightly into the pistachio pieces on the wet chocolate and repeat the process until all cookies are dipped and garnished. Let the chocolate harden before serving or storing.
Notes
Step-by-step pictures and Frequently Asked Questions below recipe card.
If you use unsalted butter, add about ¼ teaspoon of salt to your dough.
You can speed up the chocolate hardening process by placing the cookie sheet in the refrigerator for about 15 minutes.
Store in an airtight container with parchment paper between the layers for up to about 5 days.
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Frequently Asked Questions – Chocolate Dipped Shortbread Cookies
