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These Chocolate Dipped Shortbread cookies are the ultimate proof that you don’t need a long grocery list to make a show-stopping dessert. Using my tried-and-true 5-ingredient shortbread base, we’ve elevated the buttery, melt-in-your-mouth texture by dipping each cookie in rich, silky chocolate. With only 6 simple ingredients, these cookies are elegant but easy to make!
I love a good shortbread cookie and I’ve recently discovered they’re my husband’s favorite. Since he hardly ever eats dessert except when I make my shortbread recipe, it’s been on repeat lately. To elevate my classic shortbread cookies I decided to dip them in chocolate because chocolate makes everything better.
Chocolate Dipped Shortbread is a 6-ingredient dessert made by dipping buttery, 5-ingredient shortbread cookies into melted chocolate. These cookies are prized for their melt-in-your-mouth texture and crisp snap. To make them, bake classic shortbread, cool completely, and dip half of each cookie into high-quality melted chocolate.
Ingredients for Buttery Chocolate-Dipped Shortbread Cookies
The classic shortbread ratio has 4 ingredients: sugar, butter, flour, and salt. Each of these serves an important purpose.
- Unsalted Butter is the backbone of any good shortbread recipe. It’s the main flavor, so be sure to use a good quality butter.
- Powdered sugar is preferred in shortbread because the cornstarch in confectioners’ sugar adds a softness to the cookies without sacrificing the “snap.”
- Salt is important for balance and flavor.
- All-purpose flour must be measured correctly, either by fluffing then spooning and leveling or using a scale to measure in grams.
- I also add vanilla extract for a bit of extra flavor.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Shortbread Tips
- The hallmark of a great shortbread is the snap. Proper chilling (several hours or overnight) and the absence of leavening agents (like baking soda or baking powder) keep these cookies from puffing, making them the perfect sturdy base for dipping.
- To get a perfectly clean line on your chocolate, let the cookies cool completely before dipping. If the cookie is even slightly warm, the chocolate will run and won’t set with that professional finish.
- If you aren’t tempering your chocolate, store these cookies in a cool, dry place. Drastic temperature changes can cause the chocolate to ‘bloom’ or develop white streaks.
- While the chocolate is still wet, add a sprinkle of flaky sea salt or crushed nuts to customize them for any occasion. This is great for making shortbread Christmas cookies or Valentine’s Day or for any holiday or celebration.
Chocolate Dipped Shortbread Cookies Recipe
Ingredients
- 1 ½ cups (339g) unsalted butter softened (3 sticks)
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups (372g) all-purpose flour
- 10 ounces baking chocolate (see note)
Instructions
- In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth.
- Add vanilla and salt, then mix until smooth.
- Add flour, 1 cup at a time, mixing between each addition until completely mixed.
- If dough is too sticky to roll at this point, chill for 20 minutes.
- Otherwise, divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.
- Chill at least 2 hours or overnight. Chilling the dough lets it rest and adds to the overall flavor of the shortbread.
- Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.
- You can cut your shortbread as desired, using cookie cutters for shapes or circles, but I use a ruler and a pizza cutter to cut squares that are approximately 1-inch by 2-inches. Prick each with the tines of a fork for decoration.
- These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 14-18 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.
- Once cookies are cool, melt chocolate in a microwave safe bowl according to package directions. Dip each cookie in chocolate and place on a wax paper lined cookie sheet to set. Add sprinkles if desired.
- Store in an airtight container for up to 3 days or freeze for up to a month.
Recipe Notes
Recipe Nutrition
How to make the Perfect Shortbread Base
- Cream butter and powdered sugar until smooth and fluffy, about 1-2 minutes.
- Add salt, flour, and vanilla and mix until shortbread dough forms.
- Press into your pan or roll between two sheets of waxed paper to 1/4-inches thick with a rolling pin. Chill at least 2 hours or overnight.
- When ready to bake, cut shapes using cookie cutters or slice in the pan. You can place them close together on the cookie sheet; bake on parchment paper. Bake until light golden brown.
Variations
- Use any kind of chocolate or even white chocolate.
- I’ve even made chocolate shortbread cookies!
- Dip lemon shortbread in white chocolate.
- Sprinkle fun sprinkles, chopped nuts, or anything on the wet chocolate.
FAQs
I recommend using a high-quality chocolate baking bar (like Ghirardelli or Guittard). It melts more smoothly than chocolate chips, which often contain stabilizers that keep them from melting thin enough for dipping.
Yes. Chilling the dough ensures the butter stays cold, which prevents the cookies from spreading and helps maintain that classic shortbread “short” texture.
You can place the dipped cookies on a parchment-lined tray in the refrigerator for 10–15 minutes to help the chocolate firm up quickly.
Absolutely! White chocolate dipped shortbread is delicious, especially when topped with dried cranberries or lemon zest.
