These chocolate-dipped shortbread cookies are buttery, melt-in-your-mouth bites of pure comfort. Ideal for a holiday cookie tray or whenever you want a classic, easy shortbread treat.
I’ve been making this shortbread for years. It was the first Christmas cookie I remember baking on my own—discovered in one of my mum’s magazines when I was about 12 or 13. For a long time it was my signature contribution to the holiday baking.
After misplacing that magazine, the recipe fell out of rotation for a while. Through testing and tweaking, I’ve arrived at a buttery shortbread that holds up nicely when dipped in chocolate while staying soft and melting on the tongue.
Making Shortbread
Always start with real butter—most of the flavor in shortbread comes from it. Use high-quality butter, softened but not oily or melted.
Begin by beating the butter and sugar together until light and fluffy. Unlike some whipped shortbread methods, you don’t need to overbeat; excessive mixing can cause the cookies to spread. Shortbread contains relatively little sugar because the rich butter flavor carries the cookie.
Next sift and add the flour and cornstarch. A mix of all-purpose flour and cornstarch gives the cookies a finer crumb and a more tender, melt-in-your-mouth texture than flour alone. Make sure all the dry ingredients are fully incorporated—if they aren’t, the cookies may spread while baking. The dough should feel firm and fairly dense.
Roll the dough into balls roughly the size of a ping-pong ball and arrange them on a parchment-lined baking sheet, leaving a little space between each.
For the Chocolate Dip
After the cookies are baked and fully cooled, dip them in melted chocolate. I like a blend of milk and dark chocolate, but use whatever you prefer. Stirring a small amount of neutral oil into the melted chocolate gives it a glossy finish and smooth texture.
For a festive touch, sprinkle holiday decorations on the chocolate before it sets.
Pro Tip: When melting chocolate in the microwave, heat at medium power in 45-second bursts, stirring between intervals. This prevents scorching and keeps the chocolate smooth.
These chocolate-dipped shortbread cookies are rich, simple to make, and perfect for holiday cookie exchanges. Serve them alongside other seasonal favorites for a well-rounded tray.
Chocolate-Dipped Shortbread Cookies
Ingredients
- 1 1/2 cups unsalted butter, (3 sticks) – softened but not melted
- 3/4 cup sugar
- 3 cups all-purpose flour
- 1/2 cup cornstarch
- 12 oz chocolate, finely chopped, milk, dark, or semi-sweet (I use 4 oz milk + 8 oz 50% dark)
- 1/4 teaspoon vegetable oil
- holiday sprinkles, optional
Instructions
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Preheat the oven to 350°F and line two baking sheets with parchment paper.
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In a large bowl, beat the butter and sugar together until light and fluffy.
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In a separate bowl, sift together the cornstarch and flour.
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Add the flour mixture to the butter mixture in batches, mixing until combined. If the dough is sticky, cover and refrigerate for 30 minutes.
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Form the dough into balls about 2 teaspoons in size (roughly a ping-pong ball) and place them about 2 inches apart on the prepared sheets.
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Bake one sheet at a time for 12–15 minutes, or until the tops look set.
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Remove from the oven and allow the cookies to cool completely.
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Place the chopped chocolate in a heatproof bowl. Microwave on medium power in 45-second intervals, stirring between each, until melted. Stir in the vegetable oil for shine.
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Dip half of each cookie into the melted chocolate, or spread chocolate over half with a knife or spoon. Add sprinkles while the chocolate is still wet, if desired.
Nutrition
Carbohydrates: 19g,
Protein: 2g,
Fat: 11g
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