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Stack of chocolate shortbread cookies on a metal cooling rack
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4.98 from 47 votes

Chocolate Shortbread Cookies Recipe

Chocolate Shortbread Cookies are easy to make, and you can enjoy the cookies plain or dressing them up with chocolate and decorations.
Prep Time30 minutes
Cook Time15 minutes
Chill Time1 hour
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 123kcal
Author: Dorothy Kern
Cost: $8


  • 1 cup (226g) butter (use salted butter, see note)
  • 1 cup (113g) powdered sugar
  • ¼ cup 20g unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (217g) all-purpose flour


  • Cream butter and sugar in the bowl of a stand mixer (or in a very large bowl using a hand mixer), until fluffy and creamy, about 1 minute. Scrape the sides and bottom of the bowl.
  • Mix in cocoa powder and vanilla, then again scrape the sides and bottom of the bowl.
  • Add flour and mix until smooth, scraping the sides and bottom of the bowl (especially down in the bottom of the stand mixer bowl where things get caught) once during mixing.
  • Lay out a piece of plastic wrap on a clean work surface. Scoop the dough onto the plastic and use your hands to form it into a log. Wrap up the log and roll to make into a uniform size. How long your roll is determines how many cookies you’ll get (or if you want small bite size cookies, make two rolls).
  • Chill the rolls at least 1 hour, or until firm, before slicing and baking (or as long as overnight). To help the roll stay round, place it standing up in a tall drinking glass to chill in (this way it won’t flatten on one side).
  • Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or silicone baking mats.
  • Slice log into ¼-inch thick slices and place 2-inches apart on cookie sheets. Bake for 14-17 minutes or until they just loose their glossy sheen. Cool completely before removing from cookie sheets.
  • See notes for decoration options.
  • Store in an airtight container for up to 4 days or freeze for up to 3 months.


  • Butter: I used salted because many traditional shortbread recipes start with salted butter. If you’re using unsalted butter, add ½ teaspoon salt to the recipe.
  • Variations:
    • Chocolate Dipped Shortbread: Melt 1 cup chocolate chips or chocolate melts (any flavor) according to package directions and dip the cookies in the melted chocolate. Place on a wax paper lined cookie sheet and chill to set. (Alternately, drizzle the melted chocolate over the cookies instead of dipping.) You can sprinkle chopped nuts or sprinkles on the melted chocolate to decorate.
    • Sprinkle Shortbread: Before chilling, place 1 cup nonpareils on a large plate. Roll the log in nonpareils and press to adhere. Wrap and chill, then slice and bake, as directed.


Serving: 1serving | Calories: 123kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 68mg | Potassium: 26mg | Fiber: 1g | Sugar: 5g | Vitamin A: 236IU | Calcium: 5mg | Iron: 1mg