Description
Deliciously rich chocolate shortbread cookies with a perfect crisp texture, optionally dipped and decorated with melted baking chocolate and sprinkles. These cookies are easily made with simple ingredients like butter, powdered sugar, cocoa powder, and vanilla, then baked to golden perfection. Ideal for festive occasions or everyday treats.
Ingredients
Scale
Shortbread Dough
- 1 cup (226 g) unsalted butter softened
- ¾ cup (95 g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ¼ cup (25 g) Dutch-process cocoa powder
- ½ teaspoon table salt
Chocolate Decoration (Optional)
- 6 oz (170 g) chopped baking chocolate for dipping
- Sprinkles or nonpareils for decorating
Instructions
- Cream the Butter: Place softened butter in a large mixing bowl or stand mixer bowl fitted with the paddle attachment. Beat on high speed for at least 2 minutes until the butter is well creamed.
- Add Sugar and Cocoa Powder: With the mixer on low speed, gradually add powdered sugar followed by the Dutch-process cocoa powder, mixing until combined.
- Mix in Vanilla and Salt: Stir in vanilla extract and salt until evenly incorporated.
- Add Flour: Gradually add all-purpose flour while mixing on low speed. Scrape sides and bottom of the bowl periodically to ensure all ingredients are fully combined into a smooth dough.
- Chill the Dough: Turn the dough onto a clean surface and divide it into two equal parts. Form each part into a smooth round disc. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm up the dough for easier rolling.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll and Cut Cookies: Remove chilled dough from refrigerator and unwrap. On a lightly floured surface, roll dough to about ¼ inch (0.6 cm) thickness using a floured rolling pin. Use cookie cutters to cut out shapes, reorganizing scraps and re-rolling as needed to maximize the number of cookies.
- Arrange Cookies and Bake: Transfer cut cookies to the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake on the center oven rack for 14 minutes until cookies are crisp but not overbaked.
- Cool Cookies: Allow cookies to cool completely on the baking sheet before transferring them to a wire rack.
- Melt Chocolate for Decoration (Optional): Place chopped baking chocolate in a microwave-safe bowl and heat in 20 second intervals, stirring between each until fully melted and smooth.
- Decorate Cookies: Dip cookies halfway into the melted chocolate or drizzle chocolate over them. While chocolate is still warm, decorate with sprinkles or nonpareils as desired.
- Set Chocolate: Allow chocolate to set completely before serving or storing the cookies.
Notes
- Yield varies depending on cookie cutter size; approximately 60 cookies using 2 inch cutters and ¼ inch thickness.
- Baking time can vary; keep an eye to prevent overbaking, especially with different cutter sizes or dough thickness.
- Chocolate is not tempered; white streaks in chocolate decoration are normal and do not affect taste.
- If chilling dough longer than 30 minutes, let it sit at room temperature for 15-20 minutes to prevent cracking when rolling.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for several months, with or without chocolate decoration.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
