Chocolate Dipped Shortbread

Name: Chocolate Dipped Shortbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 pieces
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1/4 teaspoon salt; 8 ounces dark chocolate, chopped; Optional: sprinkles for decoration

Highlighted under: Baking & Desserts

I absolutely adore making Chocolate Dipped Shortbread, especially during the festive season when the aroma of buttery cookies fills the kitchen. The buttery shortbread paired with rich chocolate creates a delightful treat that’s perfect for sharing. Each bite offers a perfect balance of sweetness and decadence, making it a favorite among family and friends. I love how simple yet elegant this recipe is, and it never fails to impress at gatherings. Plus, it’s a wonderful gift idea wrapped in beautiful packaging!

Created by

Freya Cooper

Last updated on 2026-01-07T10:31:09.037Z

When I first made Chocolate Dipped Shortbread, I was amazed at how the simple combination of butter, sugar, and flour could yield such delightful results. I decided to dip them in dark chocolate for an extra touch, which transformed the cookies from good to extraordinary. The key is to not overwork the dough, ensuring the cookies stay tender and melt-in-your-mouth delicious.

I often experiment with different types of chocolate and sprinkles on top, which not only enhances the presentation but also adds an extra dimension to the flavor. Using high-quality chocolate truly makes a difference, creating a richer taste that pairs perfectly with the shortbread’s buttery goodness.

        Why You Will Love This Recipe
        Rich chocolate flavor paired with buttery shortbread
Melts in your mouth with a perfect crunch
Perfect for gifting or enjoying with a cup of tea

      

Perfecting Your Shortbread

The secret to achieving the perfect texture in your shortbread lies in your butter. Use unsalted butter that is softened to room temperature; this helps to create that light and fluffy consistency when creamed with powdered sugar. Be cautious not to overmix the dough once the flour is incorporated. Overmixing can lead to a tough cookie rather than tender shortbread. The dough should just come together and feel slightly crumbly but hold its shape when formed.

After rolling the dough, chilling it is crucial for shaping. Not only does it firm up the dough for easy slicing, but it also ensures that the cookies maintain their shape during baking. If you're short on time, you can chill the logs for just 15 minutes, but longer is always better. A minimum of 30 minutes allows the flavors to meld and the butter to firm up properly, ensuring that you achieve those beautifully defined edges.

Chocolate Coating Tips

When melting the dark chocolate, use a microwave-safe bowl and heat in 30-second intervals. This prevents the chocolate from seizing; stirring after each interval allows you to gauge how much longer it needs. Alternatively, you can use a double boiler for more controlled melting without the risk of burning. The chocolate should be glossy and smooth, and if you accidentally overheat it, adding a teaspoon of vegetable oil can help restore the right consistency.

When dipping the cookies, it's best to tilt the bowl slightly to ensure even coating without wasting chocolate. As you dip, let excess chocolate drip off before placing the cookie on parchment paper. If you choose to add sprinkles or other decorations, act quickly while the chocolate is still wet. This not only ensures they stick but also adds a lovely touch of color and texture to your cookies.

Ingredients

Ingredients for Chocolate Dipped Shortbread

Shortbread

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

Chocolate Coating

8 ounces dark chocolate, chopped
Optional: sprinkles for decoration

Make sure all ingredients are at room temperature before starting to ensure a smooth dough.

Instructions

Make the Dough

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy. Stir in the vanilla extract. Gradually add the all-purpose flour and salt, mixing until a dough forms. Be careful not to overmix.

Shape and Bake

Preheat your oven to 325°F (160°C). Roll the dough into a log about 2 inches in diameter and wrap it in plastic wrap. Refrigerate for at least 30 minutes.

Once chilled, slice the log into 1/4 inch thick rounds and place them on a parchment-lined baking sheet. Bake for 15 minutes or until the edges are lightly golden.

Dip in Chocolate

Allow the cookies to cool completely. Melt the chopped dark chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip half of each cookie into the chocolate and place them on parchment paper.

Sprinkle with optional decorations if desired. Let the chocolate set before serving.

Store any leftover cookies in an airtight container for up to one week.

Pro Tips

For an extra touch, try adding a pinch of sea salt on top of the chocolate before it sets. This enhances the flavors beautifully!

Serving and Storage

Once the chocolate has set, these cookies can be stored in an airtight container at room temperature for up to two weeks. If you want to keep them fresh even longer, consider freezing them. Just place them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe container. They can be thawed at room temperature for about 30 minutes before serving, and the texture will remain delightful.

Chocolate Dipped Shortbread pairs wonderfully with a variety of beverages. I enjoy serving them with a warm cup of tea or a rich coffee, as the flavors complement each other beautifully. For a festive touch, consider adding a dash of orange zest to your chocolate for a citrusy twist or using white chocolate instead for a sweeter profile.

Variations and Customization

Feel free to experiment with the flavors in your shortbread. Adding a teaspoon of almond extract or finely grated lemon zest to the dough can introduce a new layer of flavor that plays well with the chocolate. Additionally, you can swap out dark chocolate for milk or white chocolate depending on your personal preference or dietary requirements, though keep in mind that sweetness levels will vary.

For a textured twist, consider incorporating crushed nuts, like pecans or almonds, into the dough. About half a cup mixed in will provide a delightful crunch. You could even add chopped dried fruit for a chewy contrast. Just remember to adjust the sweetness slightly if you add ingredients that may amplify the overall flavor.

Questions About Recipes

→ Can I use other types of chocolate for dipping?

Absolutely! Milk chocolate or white chocolate can also be used for a different flavor profile.

→ How can I store leftover cookies?

Store the cookies in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Yes, you can freeze the wrapped log of dough for up to three months. Thaw it completely before slicing.

→ What can I use instead of unsalted butter?

You can substitute with margarine or coconut oil, but the flavor will differ slightly.