Chocolate Dipped Shortbread

Name: Chocolate Dipped Shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1 tablespoon vegetable oil

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Dipped Shortbread for any occasion. These buttery, crumbly cookies are so easy to prepare, yet they always impress. Dipping them in rich chocolate adds a delightful touch that makes them irresistible. Whether it’s for a family gathering or a special treat for myself, these cookies never fail to bring a smile. Plus, the combination of textures—the melt-in-your-mouth shortbread paired with the firm chocolate coating—creates a truly satisfying dessert experience.

Created by

Delilah Spencer

Last updated on 2026-01-07T15:04:14.744Z

Making these Chocolate Dipped Shortbread cookies has become a cherished ritual in my kitchen. I remember the first time I made them; the aroma of baking butter was so comforting. The best part is how easily you can personalize them with your favorite chocolate—dark, milk, or even white chocolate. Each option gives a different twist, turning this simple recipe into something uniquely yours.

One tip I swear by is to chill the dough before baking. It not only helps in shaping the cookies but also prevents them from spreading too much in the oven. This step guarantees beautifully defined edges, making them as pretty as they are delicious. Trust me, it makes all the difference!

        Why You Will Love This Recipe
        Buttery shortbread texture that's melt-in-your-mouth tender
Decadent chocolatey coating that adds rich flavor
Versatile recipe perfect for any occasion

      

Understanding the Ingredients

The primary ingredient in this shortbread is unsalted butter, which is crucial for achieving that rich, buttery flavor and tender crumb. Using softened butter allows for better emulsification with the powdered sugar, which yields a light and airy texture. If you're in a pinch and only have salted butter, reduce the added salt to balance the flavors. Additionally, the powdered sugar dissolves easily, adding sweetness without the graininess of granulated sugar.

All-purpose flour provides the structure for the shortbread. When measuring flour, spoon it into your measuring cup and level off with a knife to avoid packing, which can lead to dry cookies. If you're looking for a gluten-free option, a 1:1 gluten-free flour blend can work well here. Just ensure that it contains xanthan gum for texture.

Perfecting the Baking Process

Baking the cookies at the right temperature is essential for achieving that golden edge without overcooking. Preheating your oven to 350°F (175°C) ensures an even bake. Keep a close eye on them, as they should be taken out when the edges are just starting to turn golden, leaving the centers pale. If you notice the cookies spread too much, it may be due to the butter being too warm; chilling the dough thoroughly before baking helps maintain shape.

Allowing the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack is another essential step. This resting period helps them set further so they hold their shape when moved. Cooling also makes them easier to dip in chocolate without breaking.

Ingredients

For the Shortbread

1 cup unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Chocolate Coating

1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil

Mix and match the chocolate types for a variety of tastes!

Instructions

Prepare the Dough

In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Slowly incorporate the flour and salt until combined, forming a soft dough.

Shape and Chill

Form the dough into a log shape and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes to firm up.

Bake the Cookies

Preheat your oven to 350°F (175°C). Slice the chilled dough into 1/4-inch thick rounds and place them on a lined baking sheet. Bake for 12-15 minutes, or until the edges are just golden. Allow to cool.

Melt the Chocolate

In a microwave-safe bowl, combine chocolate chips and vegetable oil. Microwave in 30-second intervals until melted and smooth. Stir well.

Dip the Cookies

Dip the cooled cookies halfway into the melted chocolate, allowing the excess to drip off. Place them on a parchment-lined tray to set.

Enjoy!

Once the chocolate is set, the cookies are ready to be enjoyed! Store in an airtight container for up to one week.

Enjoy these delightful cookies as a treat anytime!

Pro Tips

For extra flavor, consider adding a pinch of sea salt on top of the chocolate before it sets.

Storage and Make-Ahead Tips

These Chocolate Dipped Shortbread cookies keep well when stored correctly. Place them in an airtight container at room temperature, and they will remain fresh for up to a week. For longer storage, you can freeze the baked cookies. Simply layer them with parchment paper in an airtight container, and they will last for up to 3 months. Thaw them at room temperature, and if needed, you can freshen them up in the oven for a couple of minutes at 300°F (150°C).

If you're planning to make these in advance for an occasion, consider preparing the dough and freezing it before baking. Shape the dough into logs and wrap them tightly in plastic wrap before freezing. When you're ready to bake, just slice the cookies while still frozen, then bake as directed, adding a couple of extra minutes if necessary.

Variations and Flavor Infusions

While the classic chocolate dip is delightful on its own, feel free to get creative with flavor variations. You can mix in finely chopped nuts like pecans or walnuts into the dough for a textural contrast. Additionally, a pinch of espresso powder or citrus zest can be added to elevate the flavor profile of the shortbread, giving it a unique twist that complements the chocolate beautifully.

For the chocolate coating, try experimenting with different types of chocolate. Dark chocolate can add a rich, sophisticated flavor, while white chocolate provides a sweeter contrast that pairs nicely with the buttery shortbread. You can also add toppings, such as crushed peppermint candies or sea salt flakes, immediately after dipping the cookies to create a festive touch.

Questions About Recipes

→ Can I use margarine instead of butter?

Yes, you can use margarine, but the flavor and texture may differ slightly.

→ How do I store the cookies?

Store them in an airtight container at room temperature for up to one week.

→ Can I make the dough in advance?

Absolutely! You can prepare the dough and freeze it for up to three months. Just thaw in the fridge before slicing.

→ Is there a gluten-free version of this recipe?

Yes! Substitute regular flour with a gluten-free all-purpose blend to make it gluten-free.